APPLE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 24 cupcakes
Number Of Ingredients 16
Steps:
- For the cake: Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.
- Using a hand mixer or standing mixer, cream the butter and vanilla sugar together until fluffy, about 2 to 3 minutes. Add eggs, one at a time and vanilla extract, beating until smooth.
- Combine the flour, nutmeg, baking soda and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add the sour cream, and then the rest of the flour. Beat until well combined, taking care not to over mix. Gently fold in the chopped apples.
- Divide batter between prepared muffin tins, filling them 1/2 way full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
- Put apple butter into a small pastry bag with an open tip Squeeze a small amount into the center of each cupcake. Continue cooling completely. Then frost with icing.
- For the frosting: Using a hand or standing mixer, beat cream cheese and butter together, at medium speed, until fluffy, about 2 minutes. Add in vanilla and lemon juice. On low speed, gradually add in confectioners' sugar and beat until well combined. Frost as desired.
APPLE SPICE MUFFINS
These moist muffins are full of chopped apples and a touch of cinnamon!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In large bowl, beat milk, oil, vanilla and egg with fork or wire whisk until well mixed. Stir in flour, 1/2 cup sugar, the baking powder, salt and 1/2 teaspoon cinnamon all at once just until flour is moistened (batter will be lumpy). Stir in apple. Divide batter evenly among muffin cups. In small bowl, mix topping ingredients; sprinkle over batter.
- Bake 25 to 30 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.
Nutrition Facts : Calories 170, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 190 mg, Sugar 12 g, TransFat 0 g
APPLESAUCE SPICE CUPCAKES
I began making these moist cupcakes in grade school and still bake them today. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with applesauce., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes.
Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 291mg sodium, Carbohydrate 41g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL APPLE-SPICE CUPCAKES
The best fall flavors shine in this dessert of apples, caramel and cinnamon - delicious cupcakes baked using Betty Crocker™ Super Moist™ spice cake mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- Make cake mix as directed on box, using water, oil and eggs. Stir in chopped apple. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In large bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Spoon frosting into decorating bag fitted with star tip; pipe on tops of cupcakes. Drizzle with caramel topping. Top each cupcake with cinnamon stick. Sprinkle with ground cinnamon. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 51 g, Fat 3 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg
HEALTHY CINNAMON APPLE CUPCAKES
These cupcakes practically taste like apple pie, just in cupcake form! They're supremely tender with lots of cozy spice flavor, both in the batter and in the frosting. They're perfect for the 4th of July, Memorial or Labor Day, or any day you're craving spice cake! Leftovers will keep for at least 3 days (if not longer) if stored in an airtight container in the refrigerator.
Yield 12 cupcakes
Number Of Ingredients 20
Steps:
- To prepare the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners, and coat the liners with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and liquid stevia. Stir in the Greek yogurt. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and the remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the diced apple.
- Divide the batter between the prepared paper liners. Bake at 350°F for 19-22 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- While the cupcakes bake, prepare the frosting. Add the Greek yogurt, instant pudding, cinnamon, and liquid stevia to a large bowl. Beat with an electric mixer for 2 minutes. Cover the top of the bowl with foil, and refrigerate for at least 2 hours. Once the cupcakes have completely cooled, pipe the cinnamon frosting on top just before serving.
APPLE SPICE CUPCAKES
If you enjoy a classic apple spice cake then you are going to love these Apple Spice Cupcakes. These moist and flavorful cupcakes are made with a simple apple cider cake batter that is topped with a homemade cinnamon buttercream frosting.
Provided by Jen Sobjack
Categories Cupcakes
Time 1h15m
Number Of Ingredients 23
Steps:
- Preheat the oven to 350ºF. Line a 12 cup muffin pan with paper liners.
- In a large mixing bowl, beat the butter on medium speed until creamy. Add the sugars, continue to beat for 3 minutes. With the mixer set to low, beat in the eggs, one at a time, mixing well after each addition. Beat in the vanilla.
- In a separate bowl, combine the flour, cinnamon, cloves, allspice, salt, and baking powder. Stir with a whisk to combine. Gradually add to the butter mixture alternating with the apple cider. Begin and end with the flour mixture.
- Fill the cups of the prepared muffin pan ⅔ of the way full. Bake for 15 to 20 minutes or until a wooden toothpick inserted into the centers comes out clean.(Save time by making the filling while the cupcakes bake.)
- Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- In a large skillet, heat the butter over medium heat.
- Add the apples, brown sugar, and cinnamon. Cook until the apples are tender, about 10-12 minutes.
- In a small bowl, whisk the cornstarch into the apple cider then stir it to the apple mixture. Continue to cook until the juices thicken.
- Remove from heat and cool completely.
- Cut the centers out of each cupcake and fill the cavity with 1 tablespoon of apple filling.
- In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth and creamy.
- Gradually beat in the powdered sugar and cinnamon. Slowly beat in the vanilla, followed by the cream.
- Continue mixing until the frosting becomes thick and fluffy, about 5 minutes. Top the cupcakes with frosting.
Nutrition Facts : Calories 529 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1 cupcake, Sodium 87 milligrams sodium, Sugar 54 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SPICED APPLE CUPCAKES
Make these extra special spiced apple cupcakes as a gift for family and friends at Christmastime. Kids will love getting involved in the decorating
Provided by Liberty Mendez
Categories Dessert
Time 1h5m
Yield Makes 12
Number Of Ingredients 16
Steps:
- First, make the decorations. Roll out the green fondant on a surface dusted with the sugar to a ½cm thickness. Cut out 12 small 'leaves' using a cutter or knife. Set aside on some baking parchment. Roll the brown fondant into 12 x 1cm 'stalks'. Set aside with the leaves.
- Heat the oven to 180C/160C fan/gas 4. Line six holes of a 12-hole cupcake tin with red cases, and the other six with green. For the cake batter, beat the butter and both sugars with an electric whisk until light and fluffy. Slowly mix in the eggs, then fold in the flour, baking powder, grated apple and spices until fully incorporated.
- Fill the cases three-quarters full and bake for 30-35 mins, or until golden and a skewer inserted into the middle comes out clean. Leave to cool completely in the tin. Meanwhile, make the icing. Beat the butter until light and creamy, then add the sugar and vanilla, and beat for 5 mins more until fluffy and pale.
- Spoon the icing into a piping bag fitted with a large round nozzle. Working from the outside towards the centre, pipe the icing in a swirl over the cupcakes, applying a good amount of pressure to the bag. Use a small palette knife to smooth the icing into neat domes, then chill the cupcakes for 30 mins to firm up.
- Tip the red and green sanding sugars into separate bowls. Dip the tops of the cupcakes with the red cases into the red sugar, and those with green cases into the green sugar, turning to fully coat the icing.
- Make little indentations in the top of the icing for the fondant stalks, and add the leaves around them.
Nutrition Facts : Calories 477 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 50 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium
APPLE SPICE CUPCAKES WITH SALTED CARAMEL FROSTING
Moist & flavorful apple spice cupcakes with salted caramel frosting on top!
Provided by Sally
Categories Cupcakes
Time 4h
Number Of Ingredients 19
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 SPICE CUPCAKES
Not only do these adorable cupcakes complement our apple theme, but they're super sellers at bake sales, too. A spice cake mix makes the moist treats a snap to stir up and a fast frosting helps them stand out from an orchard of goodies.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cake mix, water, eggs and applesauce on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugar, beating until smooth. Stir in food coloring. , Frost tops of cupcakes. Insert licorice into centers for apple stems. Cut gumdrops in half; flatten and pinch to form leaves. Place one leaf next to each stem.
Nutrition Facts : Calories 241 calories, Fat 8g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 222mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
APPLE SPICE CUPCAKES
I have been looking for a recipe for apple spice cupcakes for a long time, and this one has been the best by far! You can substitute apple pulp for the shredded apple if you have some available. I use a cream cheese frosting with a little bit of apple juice concentrate mixed in, and top with a little bit of ground walnuts. Enjoy!
Provided by Anomalyk
Categories Dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Line muffin tin with papers or grease.
- Sift dry ingredients together.
- Cream butter and sugar until light.
- Add eggs one at a time, add vanilla.
- Alternate the flour and apple juice into the creamed mixture until well combined.
- Fold in the shredded apple.
- Pour batter into muffin tin and bake 25 minutes or until toothpick comes out clean. Let cool before frosting.
Nutrition Facts : Calories 262.9, Fat 11.3, SaturatedFat 6.8, Cholesterol 62.4, Sodium 138, Carbohydrate 37.5, Fiber 1, Sugar 20.6, Protein 3.4
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