Apple Pie Cupcakes

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

Minutes

Total Time

1:00

Hr:Mins

Makes

8

cupcakes

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.
Makes 8 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Take a shortcut and use canned apple pie filling.
Instead of whipped cream, top with ice cream or your favorite flavor of buttercream frosting.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.