3mediumgranny smith apples, peeled, cored and diced into ¼" cubes
3tablespoongranulated sugar
1tablespoonfresh lemon juice
½teaspooncinnamon
¼teaspoonsalt
1tablespoonFireball whisky
2teaspoonall-purpose flour
Fireball Frosting
1cupunsalted butter at room temperature (2 sticks)
3cupspowdered sugar
2tablespoonFireball whisky
1teaspoonvanilla extract
½teaspooncinnamon
Cupcake
1 ½cupsall-purpose flour
1 ½teaspoonbaking powder
1teaspooncinnamon
¼teaspoonnutmeg
¼teaspoonsalt
⅓cupgranulated sugar
⅓cuplight brown sugar
2eggs
1stickunsalted butter, melted
¼cupFireball whisky
2teaspoonvanilla extract
½cupapple cider
Instructions
Apple Pie Filling
Heat butter in medium skillet over medium heat. Add apples, sugar, lemon juice, cinnamon, salt and Fireball. Cook for about 10 minutes or until apples are soft. Add flour to thicken.
Fireball Frosting
In a stand mixer fitted with a whisk attachment, mix together sugar and butter. Mix on low speed until blended and then increase speed to medium and beat for about 3 minutes.
Add Fireball, vanilla and cinnamon and continue to beat on medium speed for 1 more minute, adding some milk if needed for spreading consistency. Place in fridge until ready to use on cupcakes.
Cupcake
Preheat oven to 350°F. Line 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt.
In a medium bowl, beat together the sugar and eggs until light and fluffy. Gradually pour in butter, Fireball and vanilla, continuing to beat. Add half the flour mixture, then apple cider, then rest of the flour mixture, beating until just mixed.
Divide the batter evenly among the tins and bake for 20-25 minutes or until a toothpick comes out clean. Let cupcakes cool for 5 minutes before removing and placing on cooling rack.
Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the cooled apple pie filling. Pipe a swirl of frosting onto each cupcake.
Notes
Do not skip the apple cider as it helps create the moistness you expect from cupcakes.
If you don't want to use Fireball whisky, replace it with the same amount of apple cider.
All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
When adding the batter to the muffin tin, don’t fill more than ⅔ of the way as they do rise.
Allow the cupcakes to completely cool before adding the frosting, otherwise it will melt.