Apple Pie-Stuffed Cupcakes

1 . Stage

Preheat oven to 350º and line 2 12-cup muffin tins with cupcake liners. Prepare cupcake batter according to package directions.

2 . Stage

 Scoop cupcake batter into liners and bake until a toothpick inserted in the center comes out clean, 18-22  minutes. Let cool. 

3 . Stage

Melt butter in a medium saucepan over medium heat. Mix in brown sugar, cinnamon, nutmeg, ginger, salt and apples to pot. Let the mixture come to a simmer, reduce heat to low and cover with a lid. Let cook until apples are very tender, about 12 minutes. Remove the lid, increase heat back to medium and let the sauce reduce to a thin caramel, remove from heat and let cool completely.

4 . Stage

In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and season with salt. Beat until combined, adding more heavy cream to loosen if necessary. Transfer frosting into a piping bag fitted with a ½” star piping tip.

5 . Stage

Using a small scoop or paring knife, remove the centers of each cupcake, creating a divot into which you will spoon the filling.

6 . Stage

Spoon a heaping tablespoon of filling into each divot. Pipe frosting onto cupcakes and sprinkle with demerara sugar and cinnamon.