I made apple pie cupcakes the other day. Diced apples cooked until tender with spices placed in a bed of cupcake topped with whipped cream. They are perfect little bites of fall. Perfect for a fall birthday.

I know a special little someone who has a fall birthday. She is a bundle of energy, a cuddlier, a thumb sucker and she is Super. Arms extended, cape flapping behind her she races through the house. Her side kicks are the dolls and stuffed animals she loves the most. All with their own random capes – blankets, towels, whatever she can fasten around their necks. They fly around only occasionally dive bombing people. She laughs and a laughs. “I soooper!” Indeed you are. Happy Birthday sweet girl!

Apple Pie Cupcakes
Yield: 24 cupcakes
For the cupcakes:
3 cups sifted cake flour
1 tbsp. baking powder
½ tsp. salt
1 cup unsalted butter, at room temperature
2 cups sugar
4 eggs
1 ½ tsp. vanilla extract
1 cup milk
For the apple filling:
2 tbsp. butter
2 tsp. cinnamon
2-3 tbsp. sugar
3 large Honeycrisp apples, peeled, cored and diced
For whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
To make the cupcakes, preheat the oven to 350°.  Line two cupcake pans with paper liners.
In a medium bowl, sift together the cake flour, baking powder and salt.  In the bowl of an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.  Add the vanilla extract and mix well to combine.  Add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.  Stir until just combined.
Divide the batter evenly among the cupcake liners, filling them about 2/3-3/4 full.  Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes.  Remove from the oven and allow to cool for 5 minutes in the pans.  Transfer to wire racks to cool completely.
To make the apple filling, heat the butter a medium skillet over medium-high heat.  Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble.  Lower the heat to medium and stir in the apples.  Mix well.  Cook until the apples are somewhat tender, about 10 minutes.  Remove from heat and let cool.
While the apple mixture is cooling, use the cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake.  Fill the holes with the cooled apple mixture.  To decorate, top each cupcake with a swirl of whipped cream.

Source: Adapted from Annie’s Eats who adapted it from Fatty Fat Fats