A fun and easy apple pie cupcake recipe using cinnamon roll dough, fresh apples and cinnamon. How can it go wrong?? Great for fall and winter weddings!
The base of the cupcakes are actually made from store-bought cinnamon rolls that have been flattened out into thin discs. Then, fill the middle with apples that are cooked in butter, lemon and cinnamon. Everything gets topped with buttery and sweet streusel and baked.
4 tablespoons unsalted butter
2 large Granny Smith apples, peeled, cored and diced in to ¼-inch cubes
½ teaspoon ground cinnamon
Juice of half lemon (about 1 ½ tablespoons)
¼ cup + 2 tablespoons packed brown sugar
1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls
Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
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.
Meanwhile make streusel topping; in small bowl, mix butter, flour, ¼ cup of brown sugar and walnuts with fork or hands until crumbly. Set aside.
Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup.
Divide apple filling evenly onto rolls in muffin cups. Divide streusel topping mixture evenly over apples.
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.
Serve cupcakes topped with whipped cream and a drizzle of syrup.