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Bourbon Apple Pie Cupcakes Recipe

Posted by Lisa LaGrou September 12, 2011 Recipes

altOakland County Moms will feature the prize-winning recipes from the 2011 Art and Apples Festival at Rochester Municipal Park in Rochester. The third-place prize for the Art and Apples Dessert category was awarded to Jessica Lenaway for her Bourbon Apple Pie Cupcakes recipe.

Here is the recipe:

Apple Dessert Recipes

3rd Place Winning Recipe from Jessica Lenaway
Bourbon Apple Pie Cupcakes

For the cupcakes:
2 1/4 c. all purpose flour
2 1/3 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. allspice
1/4 tsp. salt
9 oz. (2 sticks, plus 2 Tbs.) unsalted butter, softened
1 1/2 c. granulated sugar
4 large eggs
1/2 tsp. pure vanilla extract
1 c. whole milk

For the Apple Filling:
2 Tbsp. butter
1 tsp. cinnamon
1/8 tsp. allspice
2-3 Tbsp. sugar
2 Tbsp. bourbon
1/2 Tbsp. lemon juice
3 large Granny Smith apples, peeled, cored and diced

For the Bourbon Buttercream Frosting:
2 c. powdered sugar
1/2 c. butter (1 stick)
1/2 c. milk
2-3 Tbsp. bourbon
1 tsp. vanilla extract


  1. Preheat oven to 325F. Line cupcake pans with paper liners.
  2. Sift together flour, baking powder, cinnamon, allspice and salt in medium bowl. Set aside.
  3. In large bowl mix together butter and sugar until light and fluffy. One at atime add the eggs, mixing thoroughly after each egg. Beat in vanilla.
  4. On low speed add the dry ingredients until just combined. Add the milk until smooth.
  5. Fill cupcake liners 2/3 full. Bake 15-20 minutes. Remove from oven and allow to sit in baking pan for 5 minutes. Then transfer to wire racks to cool completely.

For Apple Filling:
Peel, core and dice apples. Toss diced apples with lemon juice in a small bowl to prevent browning. Combine all dry ingredients in a small bowl. Heat butter in a medium skillet over medium heat. Add dry ingredients and heat til just bubbling. Add bourbon and apples. Cook over medium heat until apples are soft, about 10 minutes. Remove from heat and allow to cool.

To Fill Cupcakes:
Once cupcakes and filling are cooled, cut cones out of the middle of cupcakes, leaving a small edge around the top of the cupcakes. Fill holes with cooled apple filling.

For Frosting:
Beat softened butter until smooth. Add small amounts of powdered sugar and milk alternately. Once all powdered sugar and milk are combined, beat in vanilla. Add bourbon one T. at a time, tasting after each addition. Fill a pastry bag with frosting, and using a smooth basket weave tip, frost cupcakes resembling a lattice top pie.

Click here for the winners of the 2010 Arts and Apples Pie and Dessert contest.
Click here for the winners of the 2009 Arts and Apples Pie and Dessert contest.
Click here for the winning recipe from the 2010 Art and Apples Dessert contest.
Click here for the winning recipe from the 2010 Art and Apples Pie contest.
Click here for more info on Arts and Apples.
Click here for the 2009 Art and Apples recipe winners.
Click here for the 1st-place winning recipe from 2011 Art and Apples Dessert contest.
Click here for the 2nd-place winning recipe from the 2011 Art and Apples Dessert contest.

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