Go Back

Cupcake Pan Apples Pies

min apple pies on a white plate
Servings: 24 mini pies
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
These Cupcake Pan Apple Pies are the perfect bite-sized treat for fall. Bonus: they are super easy to make!
4.86 from 27 votes
Print Pin

Ingredients

For the filling:

  • 3 granny smith apples, peeled, cored, cut into ¼ inch dice
  • 5 tablespoons unsalted butter
  • ½ teaspoon cinnamon

For the crust:

  • 4 ounces cream cheese, at room temperature
  • 10 tablespoons unsalted butter, at room temperature
  • 1 ½ cups all-purpose flour or whole wheat baking flour, soft wheat
  • Pinch of salt

For the topping:

  • ⅓ cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon packed brown sugar
  • ½ teaspoon cinnamon
  • Pinch of Salt
  • 3 tablespoons unsalted butter, chilled, cut into small pieces
  • ⅓ cup finely chopped walnuts, optional

Instructions

Prep:

  • Preheat oven to 350F.

Cook the filling:

  • In a medium pan, cook the filling ingredients over low heat, stirring until butter has melted. Raise heat to medium-high; cook for 5 minutes until apples soften and release its juice. Remove from heat and cool.

Make the crust:

  • In a medium bowl, beat softened cream cheese and butter until thoroughly combined. Add flour and salt; mix just until dough forms.
  • Divide into 24 1-inch balls. Press 1 ball in each cup of a miniature muffin pan so dough cover sides and bottom evenly. (If dough is very soft, chill for 10 minutes before dividing and shaping.)

Make the topping:

  • Mix flour, both sugars, cinnamon and salt. Rub in butter with your fingers until mixture resembles coarse crumbs. Toss in walnuts.
  • Divide filling among 24 mini muffin cups, leaving juices behind. Gently press topping over apples.

Bake:

  • Bake until golden, 30 to 40 minutes. If you are using a 12-cupcake-sized pan, the baking time will be about 12-18 minutes longer (but start checking around minute 45).
  • Remove from oven and allow mini pies to cool down for 10 minutes, remove from mini muffin pans and let them cool on a wire rack.

Nutrition

Serving: 1 mini pie | Calories: 135kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 19mg | Potassium: 50mg | Fiber: 1g | Sugar: 4g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.5mg
QR Code linking back to recipe