The Ultimate in fall cupcake baking is here!
Introducing Apple Pie Stuffed Pumpkin Cupcakes with luscious pumpkin spiced buttercream icing!
Miniature Snickerdoodle Apple Pies get stuffed right in to the batter!
Having a no fail pumpkin cake recipe will make your fall baking life so much easier!
For the most perfect Apple Pie Stuffed Pumpkin Cupcakes ever!
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
Preparing the apple pie bites ahead of time and storing them in the freezer will ensure they keep their shape while baking into the cupcake
Many people seem to have a hard time finding canned pumpkin, in which case you can always make your own
Although be aware that homemade puree is more like liquid than canned pumpkin which is more like cooked sweet potato mash
But don’t worry I have made the recipe with both types and the results are fine both ways
Both cake flour and all purpose flour are listed together and I like this combination
However some people have complained when using all cake flour in a recipe that the outcome of the cake texture was almost raw and gummy
While this has not been my experience if you are opposed to using cake flour you may use all all purpose flour minus 1 Tbs
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE CUPCAKES!
Yield: 18 cupcakes
Apple Pie Stuffed Pumpkin Cupcakes
Prep Time
1 hour 30 minutes
Cook Time
23 minutes
Total Time
1 hour 53 minutes
Ingredients
for the apple pie bites
for the icing
For the Pumpkin Cake Batter:
- Vegetable Oil 6 Tablespoons (90ml)
- Light Brown Sugar ½ cup (105g)
- Plant Milk *I use soy ¾ cup (177ml)
- Vinegar 1 teaspoons (5ml)
- Canned Pumpkin ½ cup (125g)
- Salt ½ teaspoon
- All Purpose Flour ½ cup (65g)
- Cake Flour 1 cup (120g) *see notes
- Baking Soda 1 teaspoon
- Ground Cinnamon ½ teaspoon
- Ground Ginger ½ teaspoon
- Ground Cardamom ¼ teaspoon
- Ground Cloves pinch
- Ground Nutmeg 1/8 teaspoon
- Or 1½ teaspoons Pumpkin Pie Spice in place of those spices listed above
Instructions
- You must first prepare the Snickerdoodle Apple Pier Bites in advance before preparing the cupcake batter *minus the crumb topping & sugar glaze
- Once they are baked & cooled place them in the freezer while you gather your ingredients and prepare the recipe for the pumpkin cake
- Preheat your oven to 350°F
- Line your cupcake pans with paper liners & I like to give them a very light spray with pan release to make sure they don’t stick
- For the cake batter, combine the vinegar with the soy milk (soy milk is the only milk that will thicken with vinegar)
- In a larger mixing bowl combine the oil, brown sugar, salt, pumpkin, and then the thickened vinegar/plant milk and whisk to combine well
- Sift the flour with all the spices and the baking soda and add it all at once to the wet mixture in the bowl and whisk smooth
- Portion into the cupcake liners, filling slightly less than 3/4 of the way full
- Then place a frozen mini snickerdoodle apple pie into the center of each one, pushing it into the batter slightly
- Bake immediately in the preheated 350°F oven for 15 minutes
- Then turn the oven temperature down to 300°F and bake for another 8-10 minutes OR when a toothpick inserted into the center comes out clean
- Cool the pumpkin cupcakes in the pan until you can touch it without burning your fingers, then turn it out onto a cooling rack to cool all the way
- Prepare your favorite buttercream recipe *I am using American Style Buttercream* and at the last stage of mixing add the pumpkin & the spices
Notes
Apple Pie Stuffed Pumpkin Cupcakes can be stored at room temperature for up to 3 days in a cool ~ not humid~ spot
For longer storage (up to 1 week) refrigerate cupcakes wrapped loosely, but it is best to bring them to room temperature before serving
Cupcakes may be frozen for up to 1 month, thaw at room temperature before serving
