• 4 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1½ teaspoons cinnamon
  • 1 teaspoon salt
  • 6 ounces (12 tablespoons) butter
  • 2½ cups sugar
  • 4 eggs
  • 1½ cups applesauce
  • 2 cups sour cream

In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. In another mixing bowl, beat eggs until frothy. Add applesauce, butter and sour cream; beat until blended. Stir into flour mixture. Preheat oven to 350 degrees. Pour into cupcake pan and bake for 18–20 minutes. Allow cupcakes to cool, then use the cone method to remove center of cupcake to allow for filling.

Apple Pie Filling:

  • 2 tablespoons butter (unsalted)
  • 4 cups of Honeycrisp apples
  • 1 tablespoon sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon lemon juice
  • 1/8 teaspoon cinnamon
  • 1/2 tablespoon cornstarch
  • 1 tablespoon water

Melt butter in a medium saucepan over medium heat. Add apples, sugars, lemon juice and cinnamon. Cook until apples are tender and release their juices, about 10 minutes. In a small bowl, combine cornstarch and water. Add to apples and stir, cooking until thickened. Remove from heat and cool to room temperature. Once cooled, spoon filling into the cooled cupcakes.

Salted Caramel Buttercream Icing:

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 tablespoons caramel sauce
  • 1 teaspoon salt
  • 5 cups powdered sugar
  • 1 to 2 tablespoons water (for thinning)

In a stand mixer, cream together the butter and shortening. Add powdered sugar and the caramel sauce alternately. Add salt. Add water slowly for thinning. Pipe icing onto cooled and filled cupcakes.

Recipe by Samantha Nadeau