Apple Cheddar Cupcakes With Jalapeno Apple Filling Topped With Vanilla Butter Frosting Recipes

APPLE PIE STUFFED CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or spray muffin cups with cooking spray.
• In large bowl, mix cake mix, water, oil and eggs until smooth. Fill cups two-thirds full of batter. Bake 12 to 15 minutes or until cupcakes are set and bounce back when gently touched. Transfer to cooling rack to cool completely, about 20 minutes.
• Use small round cutter or wide end of decorating tip to cut out center of each cupcake. Fill centers with apple pie filling.
• In medium bowl, beat whipping cream, powdered sugar and vanilla to stiff peaks. Spoon on tops of cupcakes, or fill decorating bag fitted with star tip, and create decorative swirls.
• Refrigerate cupcakes until ready to serve. Drizzle with caramel topping, and sprinkle with walnuts just before serving.

SHARP CHEDDAR CUPCAKES WITH CANDIED PECAN TOPPING AND HONEY BLUE CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
• In a large bowl, mix the flour, granulated sugar, milk, butter, baking powder, vanilla and egg. Add the cheese and stir to combine. Fill the cupcake liners three-quarters full and bake for about 20 minutes. Let cool.
• Spoon a tablespoon of Candied Pecans on each cooled cupcake. Then frost each cupcake with Honey Blue Cheese Frosting. Finally, garnish with a Cheddar Cheese Crisp and 1 whole candied pecan.
• Combine the brown sugar, 1/4 cup water and butter in saucepan. Heat over medium heat until the sugar melts. Stir in all the pecans. Continue cooking over medium heat until the sugar reaches a full boil, stirring occasionally. Watch carefully as the sugar will boil fairly quickly. As soon as the mixture reaches full boil, remove from the heat and transfer to a bowl to cool. Remove the whole pecans and save for garnish. Spoon candied pecans over cupcakes when sugar becomes sticky and not too runny.
• Cream the cream cheese and butter together in a mixer. Add the blue cheese and honey. Slowly add the powdered sugar and mix well.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Drop quarter-size mounds of cheese on the prepared baking sheet. Bake until the cheese is crispy, about 5 minutes.

APPLE CIDER CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
• Whisk in the eggs, 1 at a time, until fully incorporated.
• Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
• Add the remaining flour and the rest of the cider and whisk until completely combined.
• Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about ⅔ full.
• Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
• Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
• Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
• Add the cinnamon, apple cider, and vanilla and mix to combine.
• Transfer the frosting to a piping bag or zip-top bag.
• Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.
• Enjoy!

APPLE CHEDDAR CUPCAKES WITH JALAPENO-APPLE FILLING TOPPED WITH VANILLA BUTTER FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line muffin pans with 16 to 17 cupcake liners.
• In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
• In a medium bowl, beat the butter and sugars until light and fluffy. Add the egg and then the vanilla extract. Beat until they are well combined. Add half of the dry ingredients, alternating with the applesauce. Mix just until combined. Fold the diced apples into the batter.
• Fill the cupcake liners about half full with batter. Sprinkle about 1 tablespoon of the Crumble Topping into each batter-filled liner. Bake until a wooden toothpick inserted in the center comes out clean, about 15 minutes. Transfer the pans to wire racks to cool completely before assembling the cupcakes.
• To assemble: Place the Vanilla Butter Frosting in a pastry bag fitted with a closed-star tip. Pipe frosting around the outside rim of the cupcakes, creating a well in the center. Place about 1/2 teaspoon of the Jalapeno-Apple Filling in the well. Finish the cupcakes by rolling the edges in the crushed cheddar potato chips.
• In a small bowl, combine the flour, brown sugar, nuts and cinnamon. Then add the softened butter. Mix together with a fork or your fingers until everything is well combined.
• Put the powdered sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low for 10 seconds. Add the vanilla extract, butter and 4 tablespoons sour cream. Mix on low for 30 seconds. Scrape down the sides of the bowl and beat on medium-high speed until creamy. Add the remaining tablespoon sour cream if necessary to bring the frosting to spreading consistency.
• Place the apples in a medium saucepan on the stove. Add the brown sugar, butter, cinnamon and 3 tablespoons water; bring to a boil over medium-high heat. Boil for about 1 minute, and then reduce the heat to a simmer until the filling thickens. If needed, gradually add the cornstarch and whisk after each addition. After the mixture thickens, remove the pan from the heat and add the jalapeno. Let cool completely.

APPLE SPICE CUPCAKES WITH SALTED CARAMEL FROSTING

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until combined. Whisk in the eggs, one at a time, until smooth then whisk in the vanilla extract and milk. Set aside.
• Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Slowly add the wet ingredients to the dry ingredients and stir gently until combined. The batter will have a few lumps. Fold in the apples.
• Fill the cupcake liners 3/4 of the way full with batter. Bake for 21-23 minutes, rotating the pan halfway through baking. A toothpick inserted in the center will come out clean when done. Remove from the oven and allow to cool completely before frosting.
• While the cupcakes are cooling, melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar has dissolved. Whisk in the salt, then stop whisking as mixture begins to simmer. Simmer without stirring for 2 minutes. Remove from heat and cool for 30 minutes. With a handheld or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners' sugar and the remaining heavy cream. Slowly add 1/2 - 1 cup more confectioners' sugar until you reach your desired thickness. Add a little cream or milk if you find the frosting too thick. Frost cooled cupcakes and drizzle with salted caramel, if desired.
• Cover and store leftovers in the refrigerator for up to 5 days.

APPLE CHEDDAR CUPCAKES WITH JALAPENO-APPLE FILLING TOPPED WITH VANILLA BUTTER FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line muffin pans with 16 to 17 cupcake liners.
• In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
• In a medium bowl, beat the butter and sugars until light and fluffy. Add the egg and then the vanilla extract. Beat until they are well combined. Add half of the dry ingredients, alternating with the applesauce. Mix just until combined. Fold the diced apples into the batter.
• Fill the cupcake liners about half full with batter. Sprinkle about 1 tablespoon of the Crumble Topping into each batter-filled liner. Bake until a wooden toothpick inserted in the center comes out clean, about 15 minutes. Transfer the pans to wire racks to cool completely before assembling the cupcakes.
• To assemble: Place the Vanilla Butter Frosting in a pastry bag fitted with a closed-star tip. Pipe frosting around the outside rim of the cupcakes, creating a well in the center. Place about 1/2 teaspoon of the Jalapeno-Apple Filling in the well. Finish the cupcakes by rolling the edges in the crushed cheddar potato chips.
• Crumble Topping
• In a small bowl, combine the flour, brown sugar, nuts and cinnamon. Then add the softened butter. Mix together with a fork or your fingers until everything is well combined.
• Vanilla Butter Frosting
• Put the powdered sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low for 10 seconds. Add the vanilla extract, butter and 4 tablespoons sour cream. Mix on low for 30 seconds. Scrape down the sides of the bowl and beat on medium-high speed until creamy. Add the remaining tablespoon sour cream if necessary to bring the frosting to spreading consistency.
• Jalapeno-Apple Filling
• Place the apples in a medium saucepan on the stove. Add the brown sugar, butter, cinnamon and 3 tablespoons water; bring to a boil over medium-high heat. Boil for about 1 minute, and then reduce the heat to a simmer until the filling thickens. If needed, gradually add the cornstarch and whisk after each addition. After the mixture thickens, remove the pan from the heat and add the jalapeno. Let cool completely.