Apple Crumble Cupcakes in Jars 

French vanilla cake, apple pie filling and cinnamon buttercream layer up for a sweet finale.

Ingredients

Cupcakes:

• 1 cup all-purpose flour
• 1 (15.25 oz.) pkg. French vanilla cake mix
• ½ cup packed dark brown sugar
• 1 tsp. ground cinnamon
• 7 Tbs. butter, melted
• ½ cup milk
• ½ cup sour cream
• 2 eggs

Frosting:

• 1½ cups butter, at room temperature
• 4½ cups confectioners’ sugar
• 3 Tbs. milk
• 1½ tsp. ground cinnamon

Filling:

• 2 (21 oz.) cans apple pie filling
• ½ cup red currant jelly, melted
• 1 tsp. lemon juice
• 12 (8 oz.) jars, such as canning
• Marzipan apples and mint sprigs

Instructions

Cupcakes:

1. Heat oven to 350°F. Coat 12 muffin cups with baking spray with flour and line 12 muffin cups with cupcake liners. In bowl, combine flour, ¾ cup dry cake mix, brown sugar and cinnamon. Stir in butter until crumbly; reserve.
2. On medium-high speed, beat remaining cake mix with milk, sour cream and eggs until fluffy, about 2 min. Spoon 1 Tbs. batter into each of 12 unlined muffin cups. Equally divide crumb mixture among batter in 12 muffin cups, about ¼ cup per. Divide remaining batter among lined muffin cups. Bake all cupcakes until toothpick inserted into centers comes out clean ,15 min

Frosting:

1. On medium, beat butter until fluffy, 1-2 min. On low, gradually beat in confectioners’ sugar, then milk and cinnamon; on medium-high, beat until light and fluffy, 1-2 minutes.

Filling:

1. Combine apple pie filling, jelly and lemon juice.

Assembly:

1. Reserve ¾ cup frosting. Transfer remaining frosting to pastry bag fitted with medium star tip. Remove cupcakes from paper liners; cut each in half crosswise. In each jar, layer 1 cupcake slice, 1 rounded Tbs. apple filling, about 2½ Tbs. frosting; repeat layering ending with frosting.
2. Top each jar with 1 crumb-topped cupcake. Transfer reserved frosting to pastry bag; pipe on top of cupcakes. Garnish with marzipan apple and mint.