Apple Corer | Stainless Tool for coring apples and cupcakes

Apple & Cupcake Corer

A little tool for delicious possibilities

Core fresh apples in moments for pies, crisps, baked apples, and easy snacking—or use this clever tool to make perfectly sized spaces for filled cupcakes.

The long, serrated stainless-steel blade easily reaches through even large apples, while the comfortable non-slip handle gives you a secure grip as you twist. One simple tool, two very sweet jobs.

To Core an Apple

Place the apple on a cutting board, stem-side up. Center the corer over the stem, press down firmly, and give it a gentle twist. Lift it out, remove the core and seeds, and your apple is ready to slice, stuff, bake, or enjoy.

To Fill a Cupcake

Press the corer gently into the center of a cooled cupcake, about ½–¾ of the way down. Twist slightly and lift out the center. Fill with jam, frosting, caramel, pudding, lemon curd, or a favorite surprise.

Perfect for:
Apple pies • baked apples • apple rings • stuffed apples • filled cupcakes • tiny dessert surprises

Apple Corer Tips 

* Choose firm apples; very soft fruit can tear rather 
   than core cleanly.
* Place the apple on a sturdy cutting board, stem-side up.
* Center the corer over the stem, press down firmly, twist as you go.

Mulled Cider Baked Apples

Serves 4

• 4 firm baking apples, such as Honeycrisp, Cortland, or Granny Smith
• ½ cup old-fashioned oats
• ¼ cup chopped walnuts or pecans
• 2 Tbsp brown sugar
• 2 Tbsp butter, softened
• 1 Tbsp Russian Mulling Spice
• ½ cup apple cider

Heat oven to 375°F / 190°C. Core the apples, leaving the bottom intact, and place them in a small baking dish. Stir together the oats, nuts, brown sugar, butter, and Mulling Spice, then spoon the mixture into the center of each apple. Pour the apple cider into the bottom of the dish, cover loosely with foil, and bake for 30 minutes. Uncover and bake for 15–20 minutes more, until the apples are tender and the filling is golden. Serve warm with a spoonful of the spiced cider from the pan.

Caramel Apple Cupcakes 

Makes 6 cupcakes

• 1 package spice mix - follow cake recipe        
• 1/4 cup apple butter
• 1/4 cup caramel sauce    
• 1 small apple, finely diced
• 1 container Butter cream frosting - follow recipe

Heat oven according to the cake directions and line a 12-cup muffin pan with paper liners. Prepare the batter, replacing the water with apple cider; stir  diced apple. Fill the liners two-thirds full and bake according to package directions. Let the cupcakes cool completely. Using your cupcake corer, remove the center from each cupcake, about ½–¾ of the way down. Stir together the apple butter and caramel sauce, then spoon or pipe the mixture into the centers. Frost the cupcakes with Butter cream frosting and finish with a small drizzle of caramel.