The first step to make Apple pie cupcakes is to prepare the filling, for this it is essential to cook the apples until they have the consistency of compote. Peel the apples, remove the heart and cut into cubes approximately two centimeters in diameter. Spray the apples with the lemon juice and place them in a small pot. Add water, cinnamon, vanilla, nutmeg, butter, and sugar into the pot.
Cover the pot and cook over low heat for twenty minutes. Uncover and stir a little, when the mixture has the consistency of compote and the apple cubes have been slightly discarded, the filling will be ready.
Prepare the mold where you will make the apple pie cupcakes, lightly grease it and preheat the oven to 150 ° C / 300 ° F.
In a mixing bowl, integrate chopped nuts, flour, cinnamon, sugar, and honey. Stir slightly until crumbs form. Reserve this mixture for topping.
Remove the cinnamon rolls from the can, and when the dough is still cold, flatten with a kitchen roll until it is less than one centimeter thick.
With a cookie cutter, make rounds about 3 cm larger than the size of each cupcake.
Place each circle of dough inside the cavities of the mold, press gently with your fingers to adhere and cover the entire base of the mold.
Fill each cavity with the applesauce and place a generous spoonful of the crumbs that you prepared earlier.
Bake the cupcakes for approximately 20 minutes, when the crumbs are golden brown, remove from the oven and let cool.
I particularly like to eat apple pie cupcakes warm and they are easy to unmold hot. So, I unmold it while it's still warm and serve it with whipped cream and caramel syrup.