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Apple Pie & Ice Cream Frosted Cupcakes

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Apple Pie and Ice Cream Frosted Cupcakes

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2011-06-01 Desserts
5 90

Melted vanilla bean ice cream is the basis for this creamy, sweet frosting--the perfect topping for these moist apple pie cupcakes.

  • Servings: 12

Ingredients:

Apple Filling:
2 Large Pink Lady Apples; Cored, peeled and grated
½ cup Apple Jelly
2 tsp Granulated Sugar
1 tsp Ground Cinnamon
¼ tsp Ground Nutmeg
1/ 4 tsp Ground Allspice
¼ tsp Ground Cloves
Apple Slice Garnish:
1 Large Pink Lady Apple, peeled and cut in 12 slices
¼ cup Apple Jelly
2 Tbsp Brown Sugar
½ tsp Ground Cinnamon
⅛ tsp Ground Nutmeg
⅛ tsp Ground Clove
Cupcakes:
½ cup Salted Butter
Plus 2 Tbsp Granulated Sugar
1 cup Plus 2 Tbsp Self Rising Flour
¼ tsp Ground Allspice
2 Large Eggs
1 tsp Vanilla Extract
¼ cup Milk
Ice Cream Frosting:
½ cup Salted Butter
8 oz Cream Cheese
½ cup Melted Vanilla Bean Ice Cream
2 cups Powdered Sugar
2 Tbsp Apple Syrup From Apple Slices

Directions:

Preheat oven to 375 degrees. Line 12 muffin cups with cupcake liners or oil and flour each muffin cup.

Apple Filling:

Combine all filling ingredients in an 8 cup microwave safe bowl, stir until well combined and cover with plastic. Microwave apple filling on high for 4 minutes, remove plastic, then stir and let cool.

Apple Slice Garnish:

Combine all garnish ingredients in a 6 cup, or larger, microwave safe bowl, then gently stir until combined and cover with plastic. Microwave on high for 3 minutes, remove plastic and gently stir. Allow apples to soak in the spiced apple syrup. Reserve 2 tablespoons of spiced apple syrup for frosting.

Cupcake Batter:

Place all the cupcake ingredients, except the milk, into a food processor and blend for 45 seconds, scraping down sides. Add milk by slowly pouring into creamed mixture and process for 60 seconds. Divide cupcake batter between the 12 muffin cups. Bake 15-18 minutes, or until the cupcakes spring back when gently touched with a finger. Remove cupcakes and cool on a wire rack.

Cream Frosting:

Beat all frosting ingredients until smooth and creamy, about 2 minutes. Cool in refrigerator until cupcakes have completely cooled.

To assemble cupcakes, use a sharp knife with a narrow blade, to cut about a 1 inch wide peg out of center of each cupcake. Divide filling into the 12 cavities, allowing filling to heap in a mound on top of cupcake. Place frosting in a gallon plastic bag and make a 1/2 inch cut at one corner. Swirl frosting on the outer edge of the mound of apple pie filling and then swirl over the mound. Place one spiced apple slice on top of the frosting.

Helpful Tips:

I like to measure out the ice cream and set it on the counter to melt as I begin making the cupcakes. If it is a really cold day, a quick 15 seconds in the microwave will melt it.