Apple Pie Cupcakes

 

2

tablespoons unsalted butter

2

large Granny Smith apples, peeled, cored, and diced into 1/4-inch cubes

2

tablespoons packed brown sugar

1/2

teaspoon ground cinnamon

1/8

teaspoon salt

Juice of half lemon (about 1 1/2 tablespoons)

2

tablespoons unsalted butter

1/4

cup Gold Medal® all-purpose flour

1/4

cup packed brown sugar

1/4

cup chopped walnuts

1

can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

Whipped cream (from 7-oz aerosol can)

Caramel-flavored syrup (from 22-oz bottle)

• 1 Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
• 2 In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
• 3 Meanwhile, in small bowl, mix Topping ingredients with fork or hands until crumbly. Set aside.
• 4 Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup.
• 5 Divide Apple Filling evenly onto rolls in muffin cups. Divide Topping evenly over Filling.
• 6 Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes.
• 7 Serve cupcakes topped with whipped cream and a drizzle of syrup.