Apple Spice Cupcakes

Autumn is fast approaching and I am SO excited!  One of my favorite parts of fall is all of the wonderful produce that is harvested.  They mean decadent fall desserts and some of my favorite aromas in the kitchen.  One of my favorite fruits that is  harvested around this time is apples.  We always have apples around at our house and constantly eat them for snacks.  However, in the fall we really celebrate them with fantastic desserts.  My top four apple treats are: apple cider, apple pie, apple crisp, and caramel apples.  When I was creating this cupcake I was determined to include elements of each one and I succeeded!

These cupcakes are a spice cake baked with apple cider, stuffed with apple pie filling covered with cinnamon sugar frosting, sprinkled with oatmeal crisp, and drizzled with salted caramel sauce.  Basically it is apple perfection in a cupcake.  Plus, they make your house smell perfectly autumn-y!

To make these you start with preheating the oven to 350 degrees Fahrenheit and you mix a box (yes a box, your welcome!) of spice cake mix following the instructions on the box when adding eggs and vegetable oil.  However, in place of water add apple cider. (Use the same measurement requested for water.) Scoop into cupcake liners about 2/3 full and bake for 14-16 minutes until toothpick comes up clean from the center.  You could use any type of apple cider for this.  I used store bought, but I bet homemade is delicious!

While the cupcakes are baking prepare the apple pie filling. For the filling you can use homemade apple pie filling or canned.  You can use a standard size can of filling or the larger ones.  Either way you will have enough for your cupcakes.  I like to use the large cans so I have a little bit extra to munch on.  Empty the contents of the can of apple pie filling onto a plate and chop them into the desired size for filling into the center of your cupcakes. Once they are chopped place them in a small bowl and mix in 1 teaspoon of cinnamon sugar filling. You may choose to use more or less cinnamon mixture filling depending on how well seasoned your canned filling is. Just do it to taste. Then mix it all until combined and set aside for later use.

After the cupcakes have baked increase your oven temperature to 425 degrees fahrenheit to pre-heat for baking the oatmeal crisp topping later.   Then, after cupcakes have cooled a bit, remove the core in the middle of the cupcake almost all the way down to the bottom. I use a cupcake corer, but you can just cut them out as well.

Using a small spoon, scoop the filling into the center of the cored cupcakes until full. Smooth over the top with the back of the spoon.  If this is your first time coring and filling cupcakes, or you just want some photos and more instructions, you can check our my Cinco De Mayo Cupcake tutorial here.

Next, prepare the frosting. Cream the butter, cream cheese and vanilla until light and fluffy. (Take your time beating.) Then slowly add the powdered sugar and beat on medium speed until light and fluffy. Lastly add the pinch of salt and cinnamon sugar mixture and mix until combined. Pipe or spread the frosting onto the cupcakes.

Now you can prepare the oatmeal crisp topping. First melt the butter then pour it over the traditional oatmeal in a bowl. Add the cinnamon sugar mixture and toss until evenly coated. Spread the oatmeal mixture onto a baking sheet lined with parchment paper in place in your preheated oven at 425 degrees fahrenheit. Bake for 5 minutes then flip the oatmeal with a spatula and bake for another 3 minutes. It should be crisp and slightly browned when finished.

After the oatmeal topping has cooled sprinkle it over the top of your cupcakes and then drizzle a salted caramel sauce over the top. I use a homemade salted caramel sauce, but you can also easily pick some up at the store.  I hope you enjoy these cupcakes as much as we do and that they bring some seasonal cheer and deliciousness to your home!