Description

These Apple Pie Cupcakes are a delightful, bite-sized twist on classic apple pie—mini pastry shells filled with tender cinnamon apples and topped with a buttery pecan crumble. Perfect for parties, afternoon treats, or a fun twist on dessert night.

Ingredients

2 pre-made ready-to-roll pie crusts (or homemade all-butter pie crust)

2 tablespoons unsalted butter (for filling)

2 large apples, peeled, cored, and diced into ¼‑inch cubes

2 tablespoons brown sugar (for filling)

½ teaspoon ground cinnamon

⅛ teaspoon salt (for filling)

2 tablespoons lemon juice

2 tablespoons unsalted butter (for crumble)

⅓ cup all-purpose flour

⅓ cup brown sugar (for crumble)

⅓ cup pecan halves, toasted and coarsely chopped

⅛ teaspoon salt (for crumble)

1 egg, beaten (for egg wash)

Whipped cream, ice cream, or caramel sauce, for serving

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Instructions

Preheat oven to 350 °F (175 °C). Lightly spray a 24‑cup mini muffin tin with cooking spray.
In a medium saucepan over medium-high heat, melt 2 tablespoons butter. Add diced apples, 2 tablespoons brown sugar, ½ teaspoon cinnamon, and ⅛ teaspoon salt. Cook for 10–12 minutes until apples are tender.
Stir in lemon juice, remove from heat, and let cool slightly.
In a medium bowl, combine ⅓ cup flour, ⅓ cup brown sugar, chopped pecans, and ⅛ teaspoon salt. Add 2 tablespoons cold butter and mix until pea-sized crumbs form for the crumble topping.
On a floured surface, roll out pie crusts. Cut out 24 rounds using a 3‑inch cutter.
Gently press each round into the mini muffin cups. Brush edges with beaten egg.
Evenly distribute the apple filling into each shell. Top with crumble mixture.
Bake for 15–20 minutes or until golden around the edges. Let cool on a wire rack.
Use a knife tip to gently lift cupcakes from the pan once cool enough to handle.
Serve warm or at room temperature with whipped cream, ice cream, or caramel drizzle.

Notes

Use firm baking apples like Granny Smith or Honeycrisp for best texture.
Customize the crumble by using different nuts or omitting them.
Store at room temperature for 2 days or refrigerated for 4 days.
Freeze up to 3 months; reheat in oven or microwave before serving.
Add spices like nutmeg or allspice for extra warmth.
Use mini tart pans or liners as an alternative to mini muffin tin.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cupcake
Calories: 120
Sugar: 8g
Sodium: 65mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg