Gather the cupcake ingredients - * Flour * Sugar * Baking powder * Apple pie spice * Vegetable oil * Milk * Eggs * Vanilla extact
In a large bowl, whisk together the flour, sugar, baking powder, and apple pie spice.
Add the vegetable oil, milk, eggs, and vanilla and whisk until no large lumps remain.
Divide the batter between the muffin tins, filling each one about 2/3 of the way full. Set the cupcakes aside while you make the streusel.
Gather the streusel ingredients - * Flour * Butter * Sugar
– In a small bowl, combine the flour, butter, and sugar. – Sprinkle about 1-2 teaspoons of the streusel over each cupcake. – Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
Gather the apple pie filling ingredients - * Apples * Brown sugar * Butter * Apple pie spice
– Add the apples, brown sugar, butter, and apple pie spice to a small saucepan set over medium heat. – Cook, stirring often, for 10-12 minutes or until the apple are soft and the sauce has thickened into a caramel consistency.
Gather the frosting ingredients - * Apple pie spice * Butter * Powdered sugar * Vanilla extract
– Add the butter and vanilla to the bowl of a stand mixer. Beat the butter on medium speed until it is smooth and creamy. – With the mixer on low speed, slowly add the powdered sugar and apple pie spice a little at a time. – Once all of the powdered sugar has been added, scrape down the sides of the bowl and turn the mixer to medium-high speed.
– Once the cupcakes have cooled, scoop a small hole out of the center of each one. – Fill the holes with apple filling and place the cake back on top. – Pipe the frosting on top and garnish with a sprinkle of cinnamon.
Store any leftover cupcakes in an airtight container in the fridge for up to two days.