Apple Molasses Cupcake Recipes

Steps:

• Heat oven to 350°F. Grease 8-inch square pan with shortening; lightly flour.
• In small bowl, mix 1 3/4 cups of the flour, the baking powder, cinnamon, ginger, nutmeg, baking soda and salt. In medium bowl, beat brown sugar and 1/2 cup butter with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time. On low speed, beat in molasses. Add flour mixture to butter mixture alternately with 1/2 cup buttermilk, beating after each addition just until smooth. Mix remaining 1/4 cup flour and the apples. Fold into batter. Pour into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 2 hours.
• In medium bowl, beat powdered sugar, 1/4 cup butter, 2 tablespoons buttermilk and the vanilla with electric mixer on medium speed 2 minutes or until smooth. Frost cake. Sprinkle with additional nutmeg, if desired. Cut into 4 rows by 4 rows.

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.

Steps:

• Prepare and bake cake mix according to package directions for cupcakes., In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.

Steps:

• 1. Preheat the oven to 350 degrees F. Line 24 muffin tins with paper liners.
• Using an electric mixer, cream the butter and vanilla sugar together until fluffy, about 2 to 3 minutes. Add the eggs, one at a time, and vanilla extract, beating until smooth.
• 2. Combine the flour, baking soda, nutmeg, 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 combined, taking care not to over mix. Gently fold in the chopped apples.
• 3. Divide batter between prepared muffin tins, filling each liner about half way with batter. 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.
• 4. Put apple butter into a small pastry bag with an open tip. Squeeze about a teaspoon into the center of each cupcake.
• 5. To make the frosting: Beat the cream cheese and butter together in a bowl with an electric mixer until fluffy, about 2 minutes. Add in vanilla and lemon juice. On low speed, gradually add in confectioners' sugar and beat until well combined. Top cupcakes with frosting. Serve.

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners. Line a baking sheet with parchment paper.
• For the cake batter: Sift together the cake flour, baking powder, baking soda and salt in a large bowl. Mix in the granulated sugar, oats and cinnamon. Add the oil, buttermilk and eggs and mix until smooth and completely combined.
• Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes. Let cool completely before frosting.
• For the apple compote filling: In a small skillet, bring the granulated sugar, cinnamon, apples and 2 tablespoons water to a simmer over medium heat and cook until the apples are soft, about 10 minutes. Set aside to cool completely.
• For the oat crumble: In a small bowl, combine the oats, brown sugar, molasses, oil and cinnamon. Pour the mixture onto the prepared baking sheet and bake, checking every 2 minutes, until golden brown. Set aside to cool, and then crumble into pieces.
• For the molasses frosting: In a medium mixing bowl using an electric mixer, cream the butter until smooth and light. Add the confectioners' sugar 1/4 cup at a time and mix until completely combined. Add the molasses and mix.
• To assemble: Remove the center of each cupcake with a paring knife. Fill the center of each with some of the apple compote filling. Frost with the molasses frosting, and sprinkle with the oat crumble. Serve immediately, or store in airtight container for up to 2 days.

Steps:

• Place a rack in middle of oven; preheat to 350°F. Melt butter in a 10" (as measured across the bottom) cast-iron or other ovenproof skillet; set aside.
• Whisk flour, salt, cinnamon, baking soda, and baking powder in a medium bowl. Whisk molasses, egg, ginger, and 1/4 cup sugar in a large bowl. Whisk in sour cream, then milk. Gradually whisk in dry ingredients, then 3 tablespoons melted butter from skillet. Set aside.
• Place 1 apple on a work surface stem up. Cut a large piece of apple from 1 side, leaving core behind. Rotate apple and repeat twice for a total of 3 large pieces (a triangular core will remain). Repeat with remaining apples.
• Add remaining 1/4 cup sugar to butter in skillet. Cook over medium-high heat until sugar begins to caramelize, 2-3 minutes. Add apples; stir to coat. Cook apples rounded sides down for 3 minutes, then turn over and cook flat sides down until beginning to soften, about 5 minutes longer. Space apples evenly in skillet flat side down and pour cake batter over.
• Transfer skillet to oven. Bake until a cake tester inserted into the center comes out with a few moist crumbs attached, 30-40 minutes.
• Let cake cool in skillet for 10 minutes, then carefully invert onto a plate. Serve cake warm or at room temperature.

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.