If you adore the comforting flavors of autumn wrapped into a delightful little treat, then get ready to fall in love with this Apple Pie Cupcakes with Pecan Crumble Recipe. These bite-sized wonders combine tender spiced apples nestled in buttery mini pie crusts, all topped with a crunchy pecan crumble that adds the perfect textural contrast. Imagine all the cozy nostalgia of apple pie, transformed into charming cupcakes that are as fun to make as they are to eat. Whether it’s for a festive gathering or a cozy night in, this recipe brings warmth, sweetness, and crunch together in every single bite.
Ingredients You’ll Need
The magic of this Apple Pie Cupcakes with Pecan Crumble Recipe lies in its simple yet essential ingredients. Each one is carefully chosen to build layers of flavor, texture, and color that come together in perfect harmony.
- Pre-made pie crusts: Using these makes the process effortless while ensuring a flaky, buttery base.
- Unsalted butter: Vital for richness in both the apple filling and crumbly topping.
- Apples (peeled and diced): Fresh and tender, they’re the heart of the cupcake filling.
- Brown sugar: Adds deep caramel notes and sweetness to both filling and crumble.
- Ground cinnamon: Infuses warm spice that defines this classic dessert flavor.
- Salt: Just a pinch to balance sweetness and enhance flavors.
- Lemon juice: Brightens the filling and prevents the apples from browning.
- Flour: Essential for creating the crumble’s structure.
- Pecan halves (toasted): Toasting these brings out their nutty aroma and adds crunch.
- Egg (for egg wash): Gives the crust a beautiful golden finish when baked.
How to Make Apple Pie Cupcakes with Pecan Crumble Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. Grease a 24-count mini muffin pan lightly with cooking spray so your cupcakes come out easily without sticking. This step ensures a smooth baking process and perfect cupcake shapes.
Step 2: Cook the Apple Filling
In a medium pan over medium-high heat, melt the unsalted butter. Add the diced apples along with brown sugar, cinnamon, and salt. Stir frequently and cook for about 10 to 12 minutes until the apples become tender and slightly caramelized. Finish by stirring in lemon juice to add brightness and prevent the apples from turning brown. Set this filling aside to cool slightly before filling the crusts.
Step 3: Make the Pecan Crumble Topping
Combine the flour, brown sugar, and toasted pecan halves in a bowl. Work in the butter until the mixture becomes crumbly and holds together gently when pressed. This topping will add a wonderful crunch and a nutty contrast to the soft apples.
Step 4: Prepare the Pie Crust Cups
On a floured surface, roll out the pie crusts and use a 3-inch round cookie cutter to cut out 24 circles. Press each piece into the mini muffin pan cups carefully so they form a perfect little crust shell. Brush the crusts with beaten egg to ensure they bake to a glossy, golden perfection.
Step 5: Assemble the Cupcakes
Divide the spiced apple filling evenly into each crust shell. Then sprinkle the pecan crumble topping over the apples, pressing it down gently to stick in place. This layered approach ensures every bite has a balance of juicy apple and crunchy crumble.
Step 6: Bake to Perfection
Bake the cupcakes in your preheated oven for 15 to 20 minutes, until the crust edges are beautifully golden brown and the crumble topping looks crisp. Once baked, transfer the cupcakes to a wire rack to cool, allowing the filling to set slightly without losing its juicy appeal.
Step 7: Unmold and Finish
Run a knife gently around the edges of each cupcake to loosen the crust from the muffin tin. Removing them delicately will preserve the shape and make serving easier. These cupcakes are best enjoyed warm or at room temperature with your favorite toppings.
How to Serve Apple Pie Cupcakes with Pecan Crumble Recipe
Garnishes
The best way to elevate these cupcakes is with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of luscious caramel sauce. These garnishes add creaminess and extra indulgence that perfectly complement the spiced apple and crunchy pecan topping.
Side Dishes
Serve these cupcakes alongside a cup of hot cider, a bold coffee, or spiced tea to complete your cozy dessert experience. Freshly brewed beverages balance the sweetness and highlight the fall flavors beautifully.
Creative Ways to Present
For a festive touch, arrange the cupcakes on a rustic wooden platter garnished with cinnamon sticks and whole pecans. You could also serve them in decorative cupcake liners for a special occasion or drizzle with a caramel design for a stylish finish that wows your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying these Apple Pie Cupcakes with Pecan Crumble Recipe, store any leftovers in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them, but bring to room temperature before serving to revive the buttery crust.
Freezing
These cupcakes freeze beautifully! Wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to three months. Thaw overnight in the fridge and warm gently in an oven or microwave before serving to bring back that fresh-baked feeling.
Reheating
To enjoy the full comfort of warm apple pie in cupcake form, reheat leftovers in a 325°F oven for 8 to 10 minutes. This method preserves the crumble’s crunch and the buttery crust’s flakiness, better than microwaving.
FAQs
Can I use a different type of apple?
Absolutely! While tart apples like Granny Smith work wonderfully for balance, sweet varieties like Fuji or Honeycrisp can also add a wonderful flavor. Just be mindful that sweeter apples may require a slight adjustment to the sugar in the filling.
Is it necessary to toast the pecans?
Toasting the pecans is highly recommended as it brings out their natural oils and enhances their flavor and crunch. However, if you’re short on time, you can use them raw—the topping will still be delicious.
Can I make the pie crust from scratch?
Definitely! Homemade all-butter pie crust elevates the flavor even more and adds a wonderful freshness. If you have a trusted pie crust recipe, it works perfectly for this Apple Pie Cupcakes with Pecan Crumble Recipe.
How do I prevent the crust edges from burning?
If the crust edges are browning faster than the tops, you can shield them with strips of aluminum foil halfway through baking. This prevents over-browning while letting the rest bake properly.
Are these cupcakes suitable for parties?
Yes! Their individual size makes them perfect finger food for parties, potlucks, and gatherings. Plus, their classic flavors are crowd-pleasers everyone will love.
Final Thoughts
There is nothing quite as heartwarming as sharing a plate of these Apple Pie Cupcakes with Pecan Crumble Recipe with loved ones. The combination of tender, spiced apples with a buttery crust and crunchy pecan topping turns a timeless dessert into a charming handheld treat. I hope you try making these cupcakes soon and enjoy every comforting, delicious bite as much as I do!
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Apple Pie Cupcakes with Pecan Crumble Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Apple Pie Cupcakes are a delightful bite-sized twist on the classic dessert, featuring a tender apple filling, a buttery pie crust base, and a crunchy pecan crumble topping. Perfect for parties or a sweet snack, they bake up golden and are best enjoyed with whipped cream, ice cream, or caramel sauce.
Ingredients
For the Crust
- 2 pre-made pie crusts (or Homemade All Butter Pie Crust)
For the Apple Filling
- 2 tablespoons unsalted butter
- 2 large apples, peeled, cored, and diced into 1/4-inch cubes
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons lemon juice
For the Crumble Topping
- 2 tablespoons unsalted butter
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/3 cup pecan halves (toasted)
- 1/8 teaspoon salt
For the Egg Wash
- 1 egg, beaten
For Serving
- Whipped cream, ice cream, or caramel sauce for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly spray a 24-count mini muffin pan with cooking spray to ensure the cupcakes release easily.
- Cook Apple Filling: In a medium-sized pan over medium-high heat, melt the 2 tablespoons of unsalted butter. Add the diced apples, brown sugar, cinnamon, and salt. Cook for 10-12 minutes, stirring frequently, until the apples become tender. Stir in the lemon juice and remove from heat to cool.
- Prepare Crumble Topping: In a medium bowl, combine the flour, brown sugar, and toasted pecan halves. Add the butter and mix together until the mixture becomes crumbly and evenly combined.
- Cut and Fit Pie Crust: Roll out the pie crusts on a floured surface. Using a 3-inch diameter round cookie cutter, cut out 24 rounds. Press each round firmly into the prepared mini muffin cups, shaping them into cupcake-like shells. Brush each crust with the beaten egg wash to promote browning and shine.
- Fill and Top Cupcakes: Divide the cooled apple filling evenly among the prepared crusts. Then, sprinkle the crumble topping over each filled cupcake, pressing down lightly to adhere.
- Bake: Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the edges of the crusts turn a golden brown color and the crumble is crisp.
- Cool and Serve: Remove the pan from the oven and allow the cupcakes to cool on a wire rack. Once cool, use a knife to gently loosen the crusts from the muffin cups for easy removal. Serve warm or at room temperature topped with whipped cream, ice cream, or caramel sauce as desired.
Notes
- If you prefer homemade pie crust, an all-butter crust will provide the best flavor and texture.
- You can substitute pecans in the crumble topping with walnuts or almonds if desired.
- For a more tart flavor, use Granny Smith apples; sweeter apples like Fuji or Honeycrisp work well for a milder taste.
- Make sure to cool the apple filling before filling the crusts to prevent the crust from becoming soggy.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
