Apple Pie Cupcakes - With A Tutorial On How To Frost Them


WOW HOW EXCITING! A CUPCAKE THAT LOOKS LIKE A PIE! ...and they taste like both! These cupcakes have a cinnamon cake base, filled with yummy apple pie filling and topped with a Salted Caramel Buttercream Frosting. Perfect for a Friendsgiving or Thanksgiving get together. Gotta love the holidays, right? Okay let's get going.


***In addition to the cinnamon cupcake ingredients and the salted caramel buttercream ingredients, you will also need 2 frosting tips: #7 & #12 AND apple pie filling. You can make the filling yourself or buy it from the store- I chose store bought because it's so darn good and saves plenty of time!




For the cupcakes:

6 Tablespoons (3/4 stick) salted butter, at room temperature

1 Cup Granulated Sugar

2 Large Eggs, at room temperature

1 Cup Vanilla Yogurt (I used non-fat)

1/4 Cup Vegetable Oil

1 Tablespoon Vanilla Extract

1+3/4 Cups All-Purpose Flour

1+1/2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

3/4 Tablespoon Ground Cinnamon

1/4 Teaspoon Salt


For the Salted Caramel Frosting frosting:

1 Cup (2 sticks) salted butter, at room temperature

1 Teaspoon Butter Extract

5 to 6 Cups powdered sugar, depending on how stiff you like your frosting. I used 5

1/4 Cup Salted Caramel Sauce (I used Trader Joe's Brand)

1/2 Teaspoon Sea Salt



For the cupcakes: (Makes about 16 cupcakes)

1.  Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.

2. In a large mixing bowl or a stand mixer with a paddle attachment, cream together the butter and sugar for at least 1 minute, until smooth. Add the eggs one at a time and mix until incorporated, scraping down the sides as needed. Then add the the yogurt, vegetable oil and vanilla extract. 

3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Slowly add the flour mixture into the wet mixture. Careful not to over-mix.

4. Spoon the batter into cupcake liners about 2/3 full and bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer cupcakes to a wire cooling rack. Let cool completely before frosting.


NOTE*** If you want to make this batter into a cake, bake for 20-22 minutes for 2 8-inch rounds.  



For the Salted Caramel Buttercream frosting:

1. In a stand mixer with a whisk attachment or in a large mixing bowl, whisk together the butter until creamy. Add the butter extract and salt. Then, slowly add one cup of powdered sugar at a time- whisk on low so it doesn't blow up in your face. Then once it's all incorporated, add the salted caramel sauce. Whisk for at LEAST 3-5 minutes. This helps the frosting become light and fluffy. Set aside.



Here is how to frost these bad boys:

Step 1: Grab a beautifully baked cinnamon cupcake- make sure its completely cooled!


Step 2: Core part of the top off- I tilted my knife slightly down while cutting and left about 1/4 inch of cake towards the liner for room to frost. 


Step 3: Fill the cute little cake with about 1 Tablespoon of apple pie filling. I had to chop up the apples a bit because they came in large chunks.


Step 4: Put your frosting in a piping bag with the smaller tip (#7) and draw three lines across the top of the cake. Then slightly turn your cupcake and frost three more lines so they make an X shape. NOTE** If you do not have piping bags or frosting tips- HAVE NO FEAR! You can use a plastic sandwich bag. Been there, done that!


Step 5: Now use the #12 frosting tip and squeeze & wiggle the frosting around the rim of the cupcake until it reaches where you started. Easy as pie, right? 


I hope you all have a happy Thanksgiving! Don't forget to share this recipe with friends and family!!  

Pumpkin Pie Oatmeal

Good morning party people!

I hope you all survived Black Friday and had a wonderful Thanksgiving! 

My family and I are all serious pumpkin pie lovers. I'm talking SERIOUS. Don't mess with me and my pie! So in my pie mindset, I thought about finding a way of being able to eat leftover pie for breakfast but without the guilt... because who doesn't eat leftover pie for breakfast?! 

Well, here is my result! This simple yet delicious oatmeal taste like a warm, fresh pie and fills you up leaving you ready for your day. I am a sucker for anything healthy that tastes like the real deal and I am telling you. This is it. Give it a try!

Also, feel free to substitute the almond milk for any other liquid like regular milk, coconut milk or even water. 

And if you're feeling really crazy, top it with brown sugar. Oooooo Ahhhh! YUM!


1/2 Cup gluten-free rolled oats

1/2 Cup vanilla unsweetened almond milk OR water

1 heaping tablespoon pumpkin puree

1 packet stevia or sweetener of choice

1 teaspoon pumpkin spice OR

-1/4 teaspoon ground cinnamon

-1/4 teaspoon ground nutmeg

-1/4 teaspoon ground ginger

-1/4 teaspoon ground cloves



For stovetop instructions:

1. In a small saucepan, cook all of the ingredients together on low heat, stirring every minute or so to prevent from burning. Once the oats have soaked up all of the liquid (after about 3-5 minutes) place in a bowl, let cool and enjoy!

For microwave instructions:

1. Place all ingredients in a microwave safe bowl and mix until  there are no lumps. Microwave for 1 minute, stir, microwave for another 30 seconds- 1 minute, depending on the strength of your microwave. Let cool for a minute and enjoy!


Mini Apple Hand Pies

ITS ALMOST THANKSGIVING!! What are you making for tomorrow?! If you're not sure yet, you should definitely look into this recipe. It's perfect for those that want a taste of every kind of pie (me) at their thanksgiving dinner; especially kids! Every time I made these mini Apple hand pies, my little brothers go crazy. (Mainly because they can eat however many they want! Ha) They are flakey, buttery and taste exactly like an apple pie but without the hassle. 

I give you the option of making your pie dough from scratch OR using the already made and rolled frozen pie dough. Both will come out amazing but I always recommend making it from scratch like I did here. As you can see, The crust is soft and buttery and it melts in your mouth. 

Now all you need is some ice cream!  


For the pie crust:

1+1/3 Cups Vegetable Shortening

1 Stick (8 Tablespoons) cold salted butter

3 Cups all purpose flour

1 Tablespoon granulated sugar

2 Tablespoons Ice Water

OR- you can use frozen pie crust (make sure it has 2 10-inch crusts) If you are using these, skip steps 1+2 for the pie crust directions.


For the apple pie filling:

2 Granny Smith Apples, chopped into very small pieces

2 Tablespoons all purpose flour

1 teaspoon ground cinnamon

3 Tablespoons granulated sugar

3 Tablespoons dark brown sugar

Squeeze of 1 lemon (about 1/3 Cup of juice)

1 egg and 1 Tablespoon of water, beaten together



Preheat oven to 400F. Line a baking sheet with parchment paper or a Silpat. Set aside. 

For the pie crust:

1. In a large bowl, mix together the flour and sugar. Then using a pastry cutter, a food processor, or even two knives, cut the butter and shortening into the flour mixture until it resembles coarse crumbles. There should be pieces no larger than your thumbnail. Then, continue cutting the butter while adding the ice water (it is important that you use ice water to keep the dough cold.) Once it is all mixed in, roll the dough into a ball. If the dough is still slightly crumbly, add in another Tablespoon of ice water. 

2. Split the dough into two balls. Slightly flatten them and refrigerate for 20-30 minutes. While you are waiting for them to chill, make the apple filling. 


For the apple pie filling:  

1. In a large bowl, mix together all of your ingredients EXCEPT the egg. This egg will be used to brush over the pies to give them that golden color. Once all of your apple pieces are coated in the flour/sugar mixture, set aside.

2. Remove one ball of dough from the refrigerator. Roll it out with a rolling pin, rolling from the middle, out. Think of it as trying to get an air bubble out from the middle of the dough. Once the dough is about 1/2-1/3 inch thick, cut 5 inch circles using a large cookie cutter or a large cup. Place circles of dough about 2 inches apart onto your prepared baking sheet. Then, as seen in the photo above, place 1 Tablespoon of the apple mixture onto each circle, slightly towards one side but not too close to the edge. Fold half of the dough circle over and press the edges shut with a fork. Then brush the egg wash over each mini pie, making sure it does not spill onto the pan. Last but not least, cut two small slices into the top of the mini pies so air can escape. This is important because you do not want your mini pies over-filling with air which then causes them to open up and spill all over. Fail!

3. Bake for 10-12 minutes OR until golden brown. Remove from the oven and let cool on a wire cooling rack for at least 5 minutes... That is, if you can wait that long. Enjoy!!


White Chocolate Chip Pumpkin Scones With A Maple Glaze

Thanksgiving is just around the corner! Are you ready?

Oh, haven't thought of what to bring to your thanksgiving dinner? I have the perfect treat for you that is sure to impress your friends and family. If you are like me, you can eat scones at any time of the day- not just for breakfast with a coffee. These scones are especially great for, well, any time. The white chocolate chips and the maple glaze give it the perfect amount of sweetness that'll please anyone at breakfast, lunch AND dinner. You know... it covers the four food groups... I swear.

HA. But really, these scones are perfect for the holidays- they have the perfect amount of pumpkin that everyone is craving on turkey day. Go ahead! Give it a try! 


Step 1: In a large bowl, combine flour, sugar, baking powder, salt, and spices.

step 1 - pumpkin scones.jpg

With a fork or a pastry cutter (hey, even use your hands!) cut the butter into the dry ingredients until the mixture is crumbly and there are no large chunks of butter.


Like this!


In a separate bowl, whisk together the pumpkin, buttermilk, and the egg until smooth. 


Fold the wet ingredients into dry ingredients a few times. (I am only half way done in this picture!!) Then fold in the white chocolate chips. 


Then form it into a 2 small disc shaped mounds. Using a large knife, slice both "discs" of dough into 6-8 pieces. You should have 12-16 triangular pieces total. 

step 6- pumpkin scones.jpg


For the white chocolate chip pumpkin scones: 

2 Cups all-purpose flour- measure carefully!

9 Tbsp granulated sugar

1 Tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/2 tsp cloves

6 Tbsp (3/4 of 1 stick) cold, salted butter- cut into cubes

1/2 cup canned pumpkin

3 Tbsp buttermilk

1 large egg, at room temperature

2/3 Cup white chocolate chips


For the maple glaze:

1 Cup powdered sugar

2 Tbsp milk (I used full fat)

1 Tbsp maple syrup


1. Preheat oven to 425F. Line a cookie sheet with parchment paper or a Silpat. Set aside.

2. In a large bowl, combine flour, sugar, baking powder, salt, and spices. With a fork or a pastry cutter (hey, even use your hands!) cut the butter into the dry ingredients until the mixture is crumbly and there are no large chunks of butter. Set aside.

3. In a separate bowl, whisk together the pumpkin, buttermilk, and the egg until smooth. Fold the wet ingredients into dry ingredients a few times. Add the white chocolate chips. Form the dough into a ball. Careful not to overmix- you do not want to activate the gluten in these. 

4. Pat out the dough onto a lightly floured surface and form it into a 2 small disc shaped mounds. Using a large knife, slice both "discs" of dough into 6-8 pieces. You should have 12-16 triangular pieces total. 

5. Place on prepared baking sheet about 2 inches apart from each other. Bake for 14-16 minutes until scones become light golden brown. Place the scones on a wire rack to let cool. While they are cooling, make the maple glaze. 

Maple Glaze Directions:
1. Mix the powdered sugar, 2 Tbsp milk and maple syrup together until smooth. 

2. Brush glaze over the top of each cooled scone with a spoon. Let dry. Enjoy!