Introduction
These adorable apple shaped cupcakes are the perfect no-fuss treat for a bake sale, a classroom party, or a fun fall afternoon. You’ll be amazed at how you can transform simple store-bought ingredients into charming little apples using a clever shaping trick. It’s a project that looks impressive but couldn’t be easier for you to pull off.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 24 cupcakes
Ingredients
- 1 box cake mix, plus ingredients called for ((any flavor you like))
- 1 tub vanilla or strawberry frosting ((strawberry is easier to color red))
- red food coloring
- candy leaf decorations ((I found mine at Michael’s))
- pretzel sticks
- small balls of foil for shaping cupcakes
Instructions
- Preheat your oven according to your cake mix directions and line 24 muffin cups with cupcake liners.
- Prepare the cake batter exactly as directed on the box. Fill each cupcake liner about 2/3 full with batter.
- Just before putting the pan in the oven, place a small, loosely crumpled ball of foil on top of the batter in the center of each cupcake. This will create the indent for the apple’s top as they bake.
- Bake according to the package instructions. Allow cupcakes to cool completely on a wire rack before removing the foil balls.
- While cupcakes cool, tint the entire tub of frosting a deep apple red using the red food coloring.
- Spread or pipe a thick layer of red frosting onto each cooled cupcake, filling in the indented center.
- Break pretzel sticks into pieces about 1-1.5 inches long. Insert one piece into the indented center of each frosted cupcake to act as the apple stem.
- Press two candy leaf decorations into the frosting at an angle beside the pretzel stem to complete your apple shape.
Variations
- For green “Granny Smith” apples, use green food coloring on vanilla frosting instead of red.
- Skip the candy leaves and simply use a small green M&M or candy melt placed beside the pretzel stem for a simpler look.
- Instead of tinting the frosting, you can roll the frosted cupcakes in red sprinkles for a textured, sparkly apple.
- For a savory-sweet presentation, serve the cupcakes on a bed of green-tinted coconut flakes to look like grass in a basket.
Tips for Success
- Ensure the cupcakes are completely cool before frosting, or the warmth will melt the frosting and cause it to slide off.
- Crumble the foil balls very loosely; a tight ball won’t allow the cupcake to rise around it properly.
- If your frosting seems too soft for the pretzel stick to stay upright, chill the frosted cupcakes for 15 minutes first to firm it up.
- To easily insert the pretzel sticks, you can first poke a small pilot hole with a toothpick or a skewer.
Storage & Reheating
FAQ
Can I make these gluten-free?
Yes, simply use a gluten-free cake mix and ensure your pretzel sticks are gluten-free. Check all other ingredient labels.
My foil ball stuck to the cupcake. What did I do wrong?
The cupcakes need to be fully cooled before you gently peel the foil ball off. If it’s still warm, it will pull away cake crumbs.
What can I use instead of candy leaves?
Thin green fruit leather or fondant cut into leaf shapes works well. You could also pipe a simple green leaf with frosting.
Do I have to use the foil ball trick?
No, you can also bake the cupcakes normally, then scoop out a small divot from the top after they cool before frosting.
Can I use homemade frosting?
Absolutely. Just make sure it’s a thick, stable frosting like buttercream that will hold the pretzel stem upright.
Why is strawberry frosting easier to color red?
Strawberry frosting already has a pink base, so it requires far less red food coloring to achieve a vibrant, deep red shade.