Apple Pie Cupcakes

Photo by Judy O.

Apple Pie Cupcakes
Adapted from keyingredient.com
Apple Pie Cupcakes

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

2

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

2

servings

Adapted from keyingredient.com

Ingredients

  • 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)

Directions

Directions 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.

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