Apple Pie Cupcakes: soft and fluffy vanilla cake wrapped around a miniature apple pie with homemade caramel frosting on top. You’re going to love these!
Lightly grease 12 cups in a mini muffin tin. Preheat your oven to 400°F.
On a well-floured surface, roll out dough to 1/8-inch thick. Cut out 12 2 1/4-inch rounds and 12 1 7/8-inch rounds*. Press larger rounds into greased muffin tins. Fill pie crust with apples. Top with the smaller rounds. Use a fork to crimp down slightly around the edges, and cut an x into the tops for steam to escape.
Turn oven temperature down to 350°F. Line 12 regular-size cupcake cups with cupcake liners.
*If you don't have biscuit cutters in these sizes, you can use cups approximately the same size as cutters, and gently stretch the dough to fit.
*I had enough batter left over to make two plain cupcakes. You can discard it or cook extra batter for the same length of time as the rest of the cupcakes.