Cupcakes great for picnics, lunch boxes, and afternoon snacks. Easy to prepare and easy to eat, these cupcakes are filled with grated apple and spices toped with a cream cheese frosting. (From Bake and Freeze Desserts by Elinor Klivans)
- 1 cup peeled and grated granny smith apple (1 large apple)
- 1 tablespoon cognac or 1 tablespoon brandy
- 1 1⁄4 cups all-purpose flour
- 3⁄4 cup sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 2 large eggs
- 1⁄2 cup corn oil or 1⁄2 cup canola oil
- 1 teaspoon vanilla
- 4 tablespoons unsalted butter, at room temperature
- 3 ounces cream cheese, softened
- 1 teaspoon vanilla
- 1 1⁄2 cups powdered sugar
- For cupcakes: Position rack in the middle of the oven-- preheat to 350* (F).
- Line 12 medium muffin tins with paper lining.
- Put grated apple in small bowl and stir with brandy.
- Put flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves in large mixing bowl.
- Mix on low speed to combine ingredients.
- Mix in eggs, oil, vanilla, and apple mixture.
- Divide the batter between the 12 muffin tins, about 3 Tbsp.
- batter each.
- Bake 23-25 minutes, or until toothpick comes out clean.
- **Turnmuffin tins about 12 minutes into baking time to ensure cupcakes bake evenly** Cool cupcakes 5 minutes in pan.
- Transfer to wire rack and cool completely.
- For frosting: Put butter, cream cheese, and vanilla in mixing bowl; beat on medium speed for about 1 minute until mixture is blended and smooth.
- Decrease the speed to low, and gradually beat in powdered sugar.
- Beat until frosting is smooth.
- Spread frosting over cooled cupcakes.
I'm so lucky! This recipe transformed my one leftover apple that nobody wanted into 12 delicious, moist spicy cupcakes with a sweet-tart frosting. I followed the recipe exactly as to ingredients and amounts, and found it very easy. There did seem to be a little more frosting than absolutely necessary, but I'm not complaining. Thank you for the recipe. I'll make these again.
These cupcakes were sooo good! I did do a little substituting as I didn't have any cognac or brandy on hand. I used 1 tbsp of apple pie moonshine instead. I also added 2 tbsp extra flour to aid in the rising process because I live in Colorado. The one other thing I did differently was to use all brown sugar instead of white. It just seemed to go with the flavors more. I left the icing recipe as is. I would suggest using the icing sparingly to avoid sugar overload. I made these for a function at my daughter's school and everyone loved them! I will definitely make them again :)
We thought these cupcakes were good, but not great. They weren't as moist as other apple cupcakes I've made and the flavour was a bit bland. I added a cinnamon/sugar swirl in the middle of the cupcake but even that didn't seem to boost the flavour. There was a bit of an off-putting aftertaste from something, possibly the baking soda. A single recipe only yielded 9 cupcakes. I usually have great success with Elinor Klivan's recipes, but these are a no-repeat for me.