Introducing the PumpAppleCuppy~ Ok that’s a really weird name
I guess Pumpkin Apple Pie Cupcakes with Pumpkin Spice Icing is more appealing
Whatever you want to call them, you will be glad you did because these cupcakes are amazing!
With my most recent recipe for Snickerdoodle Apple Pie Bites
I thought why not stuff these little gems right into the most amazing pumpkin cake recipe there is!
So I took some of those leftovers and plunged them right into the batter of my new one bowl pumpkin cake mix
This new recipe for pumpkin cake is going to make your Autumn baking life so much easier!
Bakes up into the most perfect cupcakes ever with a whimsical and cute little surprise apple pie inside!
Notes for Success:
Preparing the apple pie bites ahead of time and storing them in the freezer will ensure they keep their shape while baking into the cupcake
Many people in countries other than the US seem to have a hard time finding canned pumpkin.
In which case you can always make your own, although keep aware that homemade puree is more like liquid and canned pumpkin is very solid and dense more like cooked sweet potato mash
Check out how to make your own pumpkin puree here
The recipe lists both cake flour and all purpose flour together and I like this combination rather than just straight cake flour
Some people have complained when using all cake flour in a recipe that the outcome of the cake texture was almost raw and gummy
This can be due to the fact that this is a very liquid batter and cake flour with not absorb as much liquid as all purpose flour leaving your cake heavy and gummy after baking
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE CUPCAKES!
For more of the best pumpkin recipes click the links below!
Apple Pie Stuffed Pumpkin Cupcakes
Ingredients
- 1 Recipe Snickerdoodle Apple Pie Bites
- 1 Recipe Your Favorite Vegan Buttercream
- Canned Pumpkin 1/3 cup
- Or Homemade Puree 1/3 cup *see notes
- Pumpkin Pie Spice 2 teaspoons
For the Pumpkin Cake Batter:
- Vegetable Oil 6 Tablespoons (90ml)
- Light Brown Sugar ½ cup (105g)
- Plant Milk *I use soy ¾ cup (177ml)
- Vinegar 1 teaspoons (5ml)
- Canned Pumpkin ½ cup (125g)
- Salt ½ teaspoon
- All Purpose Flour ½ cup (65g)
- Cake Flour 1 cup (120g) *see notes
- Baking Soda 1 teaspoon
- Ground Cinnamon ½ teaspoon
- Ground Ginger ½ teaspoon
- Ground Cardamom ¼ teaspoon
- Ground Cloves pinch
- Ground Nutmeg 1/8 teaspoon
- Or 1½ teaspoons Pumpkin Pie Spice
Instructions
- You must first prepare the Snickerdoodle Apple Pier Bites in advance before preparing the cupcake batter *minus the crumb topping & sugar glaze
- Once they are baked & cooled place them in the freezer while you gather your ingredients and prepare the recipe for the pumpkin cake
- Preheat your oven to 350°F
- Line your cupcake pans with paper liners & I like to give them a very light spray with pan release to make sure they don't stick
- For the cake batter, combine the vinegar with the soy milk (soy milk is the only milk that will thicken with vinegar)
- In a larger mixing bowl combine the oil, brown sugar, salt, pumpkin, and then the thickened vinegar/plant milk and whisk to combine well
- Sift the flour with all the spices and the baking soda and add it all at once to the wet mixture in the bowl and whisk smooth
- Portion into the cupcake liners, filling slightly less than 3/4 of the way full
- Then place a frozen mini snickerdoodle apple pie into the center of each one, pushing it into the batter slightly
- Bake immediately in the preheated 350°F oven for 15 minutes
- Then turn the oven temperature down to 300°F and bake for another 8-10 minutes OR when a toothpick inserted into the center comes out clean
- Cool the pumpkin cupcakes in the pan until you can touch it without burning your fingers, then turn it out onto a cooling rack to cool all the way
- Prepare your favorite buttercream recipe *I am using American Style Buttercream* and at the last stage of mixing add the pumpkin & the spices
Notes
Apple Pie Stuffed Pumpkin Cupcakes can be stored at room temperature for up to 3 days in a cool ~ not humid~ spot
For longer storage (up to 1 week) refrigerate cupcakes wrapped loosely, but it is best to bring them to room temperature before serving
Cupcakes may be frozen for up to 1 month, thaw at room temperature before serving
Hi Gretchen! I wanted to make this for my toddler’s teacher appreciation week but don’t have the time to make the apple pie bites. How long should I bake the pumpkin cupcakes for and at what temp? Do I still have to follow tep #11( lowering the temp to 300)?
Thank you so much for sharing your amazing recipes!
Sure! You can do a straight 350F bake for probably about 25 minutes? I always check them at 18 minutes to just to see what’s going on, a gentle press in the center tells me how much longer