Apple Pie Cupcakes

Prep 15 min
Total 60 min
Servings 8

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We reimagined apple pie into cupcakes made from refrigerated cinnamon rolls and filled with cubed and caramelized Granny Smith apples. Recipe by Inspired Taste.

Ingredients

2 tablespoons unsalted butter
2 large Granny Smith apples, peeled, cored, and diced into 1/4-inch cubes
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Juice of half lemon (about 1 1/2 tablespoons)

2 tablespoons unsalted butter
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup chopped walnuts

1 can (8 count) Pillsbury™ refrigerated cinnamon rolls with icing

Whipped cream
Caramel-flavoured syrup

Steps

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1

Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
2

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.
3

Meanwhile, in small bowl, mix Topping ingredients with fork or hands until crumbly. Set aside.
4

Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup.
5

Divide Apple Filling evenly onto rolls in muffin cups. Divide Topping evenly over Filling.
6

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.
7

Serve cupcakes topped with whipped cream and a drizzle of syrup.