Caramel Apple Pie Cupcakes

My sister made these fabulous cupcakes last December when she was here visiting, and they disappeared so fast that they never made it to the blog!  These are some seriously magical cupcakes.  They have a cinnamon roll base filled with apples, topped with a crumble topping, fresh whipped cream and caramel sauce.  I was getting one ready for my  3 year old Hungry Puppy, and she told me to "get it dressed" with more caramel sauce.  We decided that my Hungry Puppy's cupcake was getting dressed for a party in her mouth!  If you don't want to make your own caramel sauce or whipped cream, you can use store bought, but I highly recommend making it from scratch.  I used my favorite caramel sauce recipe.  It is well worth it.

Caramel Apple Pie Cupcakes


Crumble Topping:
1/4 cup all purpose flour
1/4 cup packed brown sugar
2 Tablespoons cold butter


Apple Filling:
2 Tablespoons butter
3 granny smith apples, peeled and diced
1/4 cup packed brown sugar
1/2 teaspoon cinnamon (I am loving Saigon cinnamon!)
pinch of kosher salt
Juice of 1/2 lemon (about 1 1/2 Tablespoons)
1 can refrigerated cinnamon rolls (8 rolls)

1/2 cup heavy whipping cream
1/2 teaspoon vanilla
1/4 cup powdered sugar
1/4 to 1/2 cup caramel sauce

Preheat the oven to 400F.  Spray 8 regular size muffin cups with cooking spray. Set aside.

For the crumble topping, combine the flour and brown sugar in a small bowl.  Cut in the butter until it resembles small crumbs.  Set aside.

For the apple filling, in a large sauce pan over medium heat, melt the butter.  Stir in the diced apples, brown sugar, cinnamon, salt, and lemon juice.  Cook, stirring frequently, about 5 to 7 minutes or until apples are softened.  Open the cinnamon rolls and separate them.  Flatten each cinnamon roll and press onto the bottom and up the sides of the prepared muffin cups.  Spoon the apple mixture evenly into the cinnamon rolls.  Sprinkle the crumble topping evenly over the apple mixture.

Place cupcakes in the oven and bake for 10 to 12 minutes, or until bubbly and browned on the top.  Remove cupcakes from the oven and let cool for about 5  minutes in the pans.  Carefully remove cupcakes from the pans and place on a cooling rack to cool completely.  

To serve, beat together the whipping cream. vanilla, and powdered sugar until stiff peaks form.  Spoon the whipped cream on top of the cupcakes and drizzle with caramel sauce.  Makes 8 cupcakes.

Enjoy!  -Cardamommy