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Apple Pie Cupcakes

Apple Pie Cupcakes
  • Prep 15 min
  • Total 60 min
  • Servings 8
We reimagined America's sweetheart—apple pie—into cupcakes made from refrigerated cinnamon rolls and filled with cubed and caramelized Granny Smith apples.
By Inspired Taste
Updated September 14, 2015
Make With
Make With
Gold Medal Flour

Ingredients

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) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)

Garnish

  • Whipped cream (from 7-oz aerosol can)
  • Caramel-flavored syrup (from 22-oz bottle)

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
410mg
17%
Potassium
95mg
3%
Total Carbohydrate
50g
17%
Dietary Fiber
1g
7%
Sugars
30g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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