Apple Pie Cupcakes- Main Street Bakery

Ingredients – Cupcakes

1 yellow or vanilla cake mix
water, oil and eggs (amount specified on back of cake mix box)
1 (21 ounces) can of apple pie filling

Ingredients – Apple Cinnamon Streusel

2 (single serving size) packets of Apple-Cinnamon Instant Oatmeal
1/3 cup all-purpose flour
1/2 cup light brown sugar
4 tablespoons butter, melted

Ingredients – Caramel Buttercream Frosting

1 stick (1/2 cup) butter, softened to room temperature
1 cup vegetable shortening
1 teaspoon vanilla extract
3 tablespoons caramel sundae syrup
7 cups powdered sugar
4-6 tablespoons milk

Directions – Cupcakes

Mix and bake cupcakes according to directions on package.
Let cool at least 5-6 hours, preferably overnight so they can firm up before cutting into them.
Take a sharp knife and insert it 1/2 inch away from the top edge of cupcake.
Cut a 1 1/2-inch diameter circle into the top of the cupcake, about 1 1/2 inches deep.
Carefully pop out the center divit of cupcake and set aside. Do not discard, you will need it again.
Fill the center hole with apple fie filling. Replace the divit on top with the flat side down and peak facing up. The filling will act as a glue.
Set aside.

Directions – Apple Cinnamon Streusel

Preheat oven to 350 degreees (F).
Pour the oatmeal out onto a shallow dish or bowl.
Add flour and brown sugar. Mix with a spoon. Drizzle melted butter and stir until well coated.
Spread mixture out onto a parchment or foil-lined baking sheet. Bake at 350 degrees (F) for 10 minutes, watching it carefully so it doesn’t burn.
Remove from oven and let cool.
Take a spatula and break up the large chunks or place in a gallon-size freezer bag and crush with a rolling pin.
Set aside.

Directions – Caramel Buttercream Frosting

Mix butter, vegetable shortening, vanilla and caramel syrup in electric mixer until creamy.
Add powdered sugar, 1 cup at a time, mixing well after each. After all the powdered sugar has been added, the frosting will be very thick and hard to mix.
Add in 4 to 6 tablespoons of milk and mix until the frosting has a whipped consistency.
Spoon into a cake decorating bag fitted with a star tip (Wilton 1M) or if you don’t have those items, simply spoon it into a gallon-size freezer bag and cut 1/2 inch off one corner.
Squeeze out air and twist top so you have a homemade icing bag.
Starting at the base of the cupcake, swirl frosting up and around the peak.
Take a handful of the broken streusel and press into the bottom layer of frosting.