Recipe by Yeshiva of Flatbush

Apple Cinnamon Cupcakes, with Apple Pie Filling, Topped with Cream Puffs and Caramel Drizzle

Apple Cinnamon Cupcakes, with Apple Pie Filling, Topped with Cream Puffs and Caramel Drizzle add or remove this to/from your favorites
Dairy Dairy
Hard Hard
12 Servings
1 Hour, 45 Minutes



  • 2 cups flour

  • 1 and 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon Gefen Cinnamon

  • 3/4 cup unsalted butter, room temperature

Apple Pie Filling

  • 2 tablespoons butter

  • 1 large apple, chopped

  • 1/4 cup sugar

  • 1/4 cup dark brown sugar

  • 1 teaspoon vanilla

  • 1 tablespoon milk mixed with 1 heaping tablespoon cornstarch

Cream Puffs

  • 3/4 cup water

  • 5 tablespoons butter

  • 3/4 cup all-purpose flour

  • 1/4 teaspoon salt

  • 3 eggs

Cinnamon Honey Whip Cream

Caramel Sauce

  • 15 caramel candy squares, unwrapped

  • 2 tablespoons half and half

  • favorite jar of good quality caramel


Make the Cupcakes


Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).


Whisk flour, baking powder, baking soda, and cinnamon in a bowl. Beat butter and sugar in a separate bowl until light and fluffy. Beat in eggs and yogurt until blended. Alternately fold in flour mixture and apple butter, beginning and ending with flour.


Fill cupcake liners 3/4 full. Bake for 25–30 minutes or until cupcakes bounce back when touched.

Make the Filling


In a medium pan, melt the butter on a medium-high flame. Add the apple, sugars, and vanilla and stir. Cook until bubbling, about 10 minutes. Add the milk and cornstarch mixture and bring to a bubble. Cook for one to two minutes until thickens. Remove from heat and continue to stir for about one minute. Set aside to cool.


To fill cupcakes — core out some of the cupcake from the top. Fill with a heaping teaspoon of apple filling. Place top of cupcake back on top.

Make the Cream Puffs


Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).


In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.


Using a #10 tip, pipe up about 1/4 teaspoon onto a baking sheet lined with Gefen Parchment Paper. Each puff should be about the size of a dime. Using a wet fingertip, gently push the tips down.


Bake for seven minutes, then reduce temp to 350 degrees Fahrenheit (180 degrees Celsius) and bake another two minutes or until golden.

Make the Cream


Whip cream and vanilla pudding until soft peaks form. Fold in cinnamon and honey. Chill in fridge while cream puffs cool.


Using a Wilton #230 tip, insert into cream puff and fill with the cinnamon-honey cream.

Make the Caramel Sauce


Using a microwave-safe bowl, melt 15 caramels with two tablespoons of half and half, until melted and bubbly. Stir. Let cool to thicken slightly. Using the caramel as a “glue,” dip each cream puff in caramel and place on the top of cupcake. Repeat with a second and third layer, making a pyramid.


Drizzle with caramel all over the top and serve.

Apple Cinnamon Cupcakes, with Apple Pie Filling, Topped with Cream Puffs and Caramel Drizzle

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