Apple Pie Cupcakes


Fall is my absolute favorite time of year. Growing up in Miami, I didn’t get to experience this changing of the season, but I did get to enjoy the produce this season has to offer. The smell of freshly baked apple pies in my grandmother’s kitchen was a definite indication to me that this wonderful time of year was here again.

In order to revive this memory, I’m sharing this recipe for apple pie cupcakes. A compact, healthier version of my childhood memory. The other benefit of this recipe is your entire house will smell of fall!


2 1/2 C almond meal
1/2 tsp baking soda
1 C all natural applesauce
2 tsp ground cinnamon
1/2 tsp ground clove
2 eggs
1/4 C maple syrup
2 apples, peeled and chopped into small cubes
1/4 C maple syrup
2 tbsps maple sugar
1 tsp cinnamon
1 C Coconut Cream (you can buy coconut cream or take coconut milk and leave in the fridge for 24-48 hours then skim the cream off the top)
1 tbsp cinnamon
1 tsp vanilla extract
5 tbsp maple sugar
  • Preheat the oven to 350 degrees.
  • In a mixer, fitted with a whisk attachment add the almond meal, cinnamon, clove and baking soda and whisk until there are no lumps in the almond meal.
  • While the mixer with the almond meal and baking soda is on low, slowly incorporate the wet ingredients one at a time.
  • Using a quarter cup measuring cup, spoon the batter into a greased cupcake¬†tin. Using a measuring cup will ensure that the muffins are all the same size and will therefore bake evenly.
  • Bake for 25-30 minutes, until a toothpick comes out clean.
  • Let cool for 10 minutes.
While your cupcakes are baking…
  • Place the ingredients of your filling into a small saucepan on medium heat.
  • Bring everything up to a simmer, stirring regularly.
  • Cook down until your apples are soft and the juices thicken.
  • Let cool – it should look like the below picture.
  • Once the cupcakes are cooled (and the filling is cooled):
  • Use a tablespoon to scoop our the centers of the muffins.
  • Then fill each muffin with the filling.
  • Put this to the side.
  • Now, in a mixer fitted with a whisk attachment add in the coconut cream, cinnamon, vanilla and maple sugar and whisk on high until the cream is thick.
  • Fill a piping bag with the icing and frost!