These cupcakes are so amazing that it’s hard to find a good word to describe them. Maybe it would be easier to just rate them with numbers – just like our friends have, over at Six Sisters Stuff:
I always make my family rate something after I make it because I usually like things that I cook. My girls think it is a fun game to play. As these cupcakes were cooking, my 6 year old came into the kitchen and announced that she bet those were going to be a 5 (5 is the highest). After I made the topping she took a bite and said that she was wrong. These are a 6! I must say I also voted them a 6. They are AMAZING!
Ingredients:
1 can (21 oz) of apple pie filling
8 pinches of ground cinnamon
8 tablespoons packed brown sugar
1/4 cup chopped walnuts
1 can (12.4 oz) of refrigerated cinnamon rolls
whipped cream (I used cool whip)
caramel topping (optional)
Instructions:
Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
Open your cinnamon roll dough and spread them out on your counter. Let them sit at room temperature for a few minutes. Flatten your dough so it is thin and it will be able to fill the majority of one of the muffin tin holes.
Fill the dough with the Lucky Leaf Apple Pie Filling. I used about 3 apple slices in each cup. Add a pinch of cinnamon on top of the apple filling, then add a tablespoon of brown sugar on top of the cinnamon. Last, add a few walnuts on top of the brown sugar of each one.
Cook in the oven for 8-12 minutes.
Remove from oven and let them cool for a few minutes. Add your cool whip, more walnuts, and caramel sauce.
Quick Tip: Serve these apple pie cupcakes warm!
Thanks to Six Sisters Stuff for this delicious mash-up of two classic desserts!
