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Festival Apple Strudel Cupcakes

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Ingredients

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Cupcakes
  • 1 box white cake mix
  • 1 cup water
  • ½ cup + 1 tbsp vegetable oil
  • 4 eggs
  • 1 Box Vanilla Pudding, Not Prepared

Apple Filling

  • 1 cup canned apple pie filling, chopped
  • 1 tbsp brown sugar
  • ½ tsp ground cinnamon
  • 1 tsp cornstarch

Cinnamon Cream Cheese Frosting

  • 8 oz cream cheese, cold
  • ½ cup salted butter, softened
  • 3½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Toppings

  • Crushed white chocolate pretzels
  • Caramel sauce
  • Cinnamon sugar (for dusting)

Instructions

  1. Preheat oven to 350°F and line a cupcake pan with paper liners. In a large bowl, mix the cake mix, water, oil, and eggs until smooth. Fill each liner about ⅔ full and bake according to package directions. Let them cool completely.
  2. In a small saucepan over medium heat, combine chopped apple pie filling, brown sugar, cinnamon, and cornstarch. Cook for 3–4 minutes, stirring frequently, until thickened and bubbly. Set aside to cool.
  3. Once the cupcakes are cool, use a cupcake corer or small knife to remove the centers. Spoon in a little of the apple filling, then gently press the removed tops back on to cover the filling.
  4. In a mixing bowl, beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, and cinnamon, then beat until fluffy and pipeable. Transfer to a piping bag fitted with a large star tip and pipe swirls on each cupcake.
  5. Top with a pinch of cinnamon sugar, a sprinkle of crushed pretzels, and a drizzle of caramel.

Find it online: https://lifeandsprinkles.com/festival-apple-strudel-cupcakes/

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