APPLE PIE CUPCAKES WITH CINNAMON BUTTERCREAM
These apple pie cupcakes are always a hit! They are so easy to make and the flavor just screams fall. Of course, they're just as delicious any other time of year. -Jennifer Stowell, Deep River, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 300 calories, Fat 15g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 221mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.
CINNAMON APPLE CUPCAKES
These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.
Provided by Alison Riede
Categories Fall Bake Cupcake Apple Cinnamon Cream Cheese Thanksgiving Dessert
Yield 15 cupcakes
Number Of Ingredients 33
Steps:
- Cinnamon Apple Cupcake:
- Preheat the oven to 350°F. Line two standard cupcake tins with 15 paper liners.
- Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
- Slowly add in eggs, one at a time, and mix on medium speed until combined.
- Reduce speed to low and add vanilla extract, milk, and sour cream.
- In a separate bowl, combine both flours, baking soda, salt, and cinnamon. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.
- Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cinnamon Apple Filling:
- In a small saucepan over low heat, combine diced apple with sugar and cinnamon.
- Simmer for 15 minutes, stirring occasionally, until apples are soft.
- Set aside to fill cupcakes with later.
- Cinnamon Cream Cheese Frosting:
- With a hand or stand mixer, beat softened butter and cream cheese together on medium speed for 3 minutes.
- Add vanilla and mix on medium speed until thoroughly combined.
- Slowly add powdered sugar and beat on low for 1 minute.
- Add cinnamon and gradually increase the speed to high and beat for 3 minutes, until fluffy.
- Apple Fritter Topping:
- Combine flour and next seven ingredients including apples in a medium bowl.
- Heat the 2 cups vegetable oil in a frying pan over medium high heat for 3 minutes. Lower heat to medium, and using an ice cream scoop or large spoon, drop 1/4 cupfuls of batter into the hot oil.
- Fry about 2 to 3 minutes on each side, until golden. Remove fritters with a slotted spoon, and place on a plate lined with a paper towel to absorb the excess oil.
- Continue until all the batter is gone, being careful not to overcrowd the pan while frying.
- While hot, sprinkle the fritters with cinnamon and sugar.
- After cooled, cut fritters into pieces to top cupcakes.
- To Assemble Cupcakes:
- Once cool, poke small holes in each cupcake, using a circle pastry tip or an apple corer. Insert one tablespoon of the Cinnamon Apple Filling into each cupcake. Gently pipe each cupcake with Cinnamon Cream Cheese Frosting. Garnish with an Apple Fritter Topping piece on top of each cupcake.
CINNAMON CUPCAKES
"My from-scratch cinnamon cupcakes take a little work," admits Judy Learned of Boyertown, Pennsylvania. But the results speak for themselves, when snackers say, "Yum!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake. , Bake at 375° for 16-18 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., For frosting, in a small bowl, cream the butter, vanilla and cinnamon. Gradually beat in confectioners' sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon.
Nutrition Facts : Calories 280 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 201mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 3g protein.
APPLE CUPCAKES
This is one of my husband's favorite recipes. He warns me about the upcoming hunting season so that I can make these for his trip. They are very moist and tasty. I use Pampered Chef's cinnamon plus for the spices and like it the best. I have won Reserve Grand champ at our local fair with these and they are often requested. Freeze nicely.
Provided by dayla
Categories Dessert
Time 1h18m
Yield 24 cupcakes approx, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Line muffin tins with cupcake papers.
- Put the grated apples, sugar, water, butter, cinnamon, nutmeg and cloves into a large saucepan and bring to a boil.
- Cool; add flour and soda.
- Fill paper lined cupcake tins 2/3 full.
- Bake until cupcakes spring back when touched in the center.
Nutrition Facts : Calories 205.8, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 173.8, Carbohydrate 32.3, Fiber 0.9, Sugar 17.8, Protein 2
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