Apple Pie Cupcakes with Salted Caramel Drizzle
Recipe type: Cupcakes
Cuisine: Baking
Serves: 30
Apple Pie Cupcakes with Salted Caramel. A moist vanilla bean cupcake topped with cinnamon swiss meringue icing, apple pie filling and salted caramel drizzle!
  • For the cupcakes:
  • 1 box white cake mix
  • 1 cup flour
  • ¾ cup sugar
  • ½ tsp salt
  • 1 tsp vanilla bean paste
  • 1⅓ cup water
  • 1 cup plain greek yogurt
  • 3 eggs
  • 2 tbsp oil
  • For the Cinnamon Swiss Meringue Icing
  • 5 egg whites
  • 1¼ cup sugar
  • ¾ cup unsalted butter, cubed and at room temperature
  • 1 tsp vanilla
  • pinch of salt
  • 1 tsp cinnamon or more if desired
  • For the Salted Caramel
  • 1 cup sugar
  • ¼ cup water
  • ¾ cup heavy cream
  • 3½ tbsp unsalted butter
  • 1 tsp sea salt
  • For the Cupcake Assembly
  • 1 can of apple pie filling
  1. Preheat oven to 350 degrees and line 3 muffin trays with cupcake liners.
  2. In the bowl of a stand mixer add the cake mix, flour, sugar, and salt. Mix to combine.
  3. Add the vanilla paste, water, yogurt, eggs and oil and mix well to combine. Mix on speed 4 for 2 minutes.
  4. Divide the batter amongst the muffin liners. A scoop or a ¼ cup measure ensures that all of the cupcakes are the same size.
  5. Bake the cupcakes for 18 minutes or until a cake tester inserted comes out clean.
  6. Remove from the muffin tins and cool on a wire rack.
  7. While the cupcakes are cooling, start the salted caramel.
  8. In a medium saucepan, combine the sugar and water over medium-low heat and stir until the sugar dissolves. Increase the heat to medium- high and bring to a boil, without stirring. Use a wet pastry brush to wash down any sugar crystals on the side of the pan if you need to. Boil until the syrup is a deep amber color, about 7 minutes.
  9. Remove mixture from the heat and very carefully whisk in the heavy cream. The mixture will bubble a lot but keep mixing. Stir in the unsalted butter, and salt. Bring back to the stove on low heat and stir until you have a smooth sauce. Allow the caramel to cool. The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat for a few seconds before drizzling if needed.
  10. Allow the caramel to cool while you make the swiss meringue icing.
  11. Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water. Bring the water to a boil, then reduce heat to med-low so water continues to simmer.
  12. In your stand mixer bowl, hand whisk the egg whites and sugar just until combined. Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees). The sugar should be dissolved by this time as well.
  13. Place the bowl of egg whites on the stand mixer and attach the whisk attachment. Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch, about 8-10 minutes.
  14. Remove whisk attachment and replace with the paddle attachment. Beat on low-speed and add butter pieces one at a time. Scrape the bowl down and continue to beat until buttercream is glossy, smooth and thick. It may separate at first, but continue beating and it will emulsify.
  15. Add vanilla flavouring, a pinch of salt and cinnamon and beat until combined.
  16. Use immediately or refrigerate for a week. Icing will need to be at room temperature and whipped for about 5 minutes if kept in the fridge.
  17. To assemble the cupcakes, fill a pastry bag with the swiss meringue icing and 1M Wilton tip. Swirl icing just around the diameter of the cupcake, making two layers (this is a frosting dam which will hold in that pie filling).
  18. Place a spoonful of apple pie filling inside the dam you have just created.
  19. Drizzle with cooled salted caramel sauce and serve immediately.
Recipe by This Lil Piglet at