Easy Spiced Apple Cupcakes with Cinnamon Whipped Cream Recipe

I recently shared a easy super moist cherry cupcake recipe, while we love those cupcakes, our favorite fruit might just be apples. So I started thinking, why couldn't I use the same recipe rules as I did for my cherry cupcakes only for apple ones. Well friends...it worked and they are fabulous!

So today I am excited to share the recipe for these EASY to make SUPER moist spiced apple cupcakes topped with delicious cinnamon whipped cream. Since these are so easy to make, you can whip them up in no time and serve them right away!

EASY SPICED APPLE CUPCAKES

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These spiced apple cupcakes are super moist and fluffy and taste amazing topped with cinnamon whipped cream or a big scoop of vanilla icecream. Here is the list of ingredients you will need.

INGREDIENTS:

1 Spice Cake Mix
21 ounce can of A pple Pie Filling
2 eggs
1 teaspoon Vanilla Extract

DIRECTIONS:

Step 1: Pour apple pie filling out on a cutting board and chop up apples into bite-sized pieces with a fork. Scoop all of the apples and the filling they came in, into a large bowl.

Step 2: Add the cake mix, eggs and vanilla extract into the bowl with the apple pie filling. Mix together by hand until combined.

Step 3: Place 18-24 cupcake liners into cupcake pans. Fill each liner about 2/3 full of batter.

Step 4: Bake at 350 degrees for 12-15 minutes. Insert a toothpick into the center of a cupcake, if it pulls out clean your cupcakes are done. If batter still appears on toothpick, bake for an additional 2-3 minutes. Sometimes the apple filling leaves "wet" looking spots on the top of the cupcake, but as long as the toothpick test comes out clean they are done.

Step 5: Place cupcakes on a wire rack to cool while making whipped cream or serve them warm with ice cream.

CINNAMON WHIPPED CREAM

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INGREDIENTS:

1.5 Cups of cold Whipping Cream
4 Tablespoons Granulated Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Ground Cinnamon

DIRECTIONS:

Step 1: Pour whipping cream, sugar, vanilla and cinnamon into a large bowl and whip together with an stand mixer using the whisk attachment OR an electric hand mixer on medium speed until soft peaks form.

Step 2: Fill a piping bag with whipped cream and decorate cupcakes or simply put a big dollop on top.

Be sure to keep your cupcakes and whipped cream refrigerated if you aren't going to serve them immediately. Since they are so moist they will go bad quickly. Eat leftovers within 3-4 days.