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!
- 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.
- 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!