Apple Pie Cupcakes

Bloggers Adam and Joanne Gallagher from Inspired Taste uses refrigerated cinnamon rolls for the base of mini apple pie cupcakes.

  • Prep Time 15 min
  • Total Time 60 min
  • Servings 8

Apple Filling

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)

Topping

2
tablespoons unsalted butter
1/4
cup Gold Medal™ all-purpose flour
1/4
cup packed brown sugar
1/4
cup chopped walnuts

Base

1
can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing

Garnish

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.

Expert Tips

Take a shortcut and use canned apple pie filling.

Instead of whipped cream, top with ice cream or your favorite flavor of buttercream frosting.