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.
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
HARVEST APPLE CUPCAKES WITH CREAM CHEESE FROSTING
Apple and cream cheese frosting combine to make these decadent Fall-inspired cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and the salt; beat on low speed 1 minute. Stir in apples and nuts.
- Divide batter evenly among muffin cups, using about 1/2 cup batter for each.
- Bake 30 to 35 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes; remove from pans to cooling racks to cool.
- Frost cupcakes. Store frosted cupcakes or any remaining frosting covered in refrigerator.
Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 150 mg, Sugar 33 g, TransFat 0 g
APPLE CUPCAKES WITH MARSHMALLOW CINNAMON FROSTING
Apple Cupcakes with Marshmallow Cinnamon Frosting are just perfect for fall! Filled with apples and all of the warm spices of the season and topped with a luscious marshmallow cinnamon frosting.
Provided by Lora
Number Of Ingredients 21
Steps:
- To prepare the cupcakes: Line 12 (1/2 cup) muffin cups with cupcake liners or coat with nonstick cooking spray and set aside. Preheat oven to 350 degrees Fahrenheit. Sift together the flour, baking soda, salt, ginger, nutmeg and cinnamon. Set aside.
- With an electric mixer set at medium speed, combine the sugar, oil, eggs and vanilla; beat 2 minutes. With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients. Scrape the sides of the bowl as needed. Fold in the grated apple. Divide the batter among the prepared muffin cups.
- Transfer the batter to the prepared pan. Bake in the preheated oven for about 20-25 minutes, or until the cupcakes test done in the center. Cool in the pan 5 minutes before unmolding onto a rack. Let cool completely on a wire rack for about an hour before frosting.
- Put egg whites, sugar and cream of tartar in a metal bowl. Set over a saucepan of about 2 inches of simmering water. Whisk until sugar is dissolved and whites are warm (approximately 4 minutes).
- Transfer the egg white mixture to a bowl. Beat until stiff glossy peaks form (about 7 minutes). Beat in vanilla and ½ teaspoon cinnamon. Spread or pipe the frosting onto the completely cooled cupcakes and sprinkle cinnamon on top.
APPLE CUPCAKES WITH CINNAMON-MARSHMALLOW FROSTING
From EatingWell: September/October 2009: Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting-it stiffens as it stands and becomes more difficult to spread.
Provided by kitty.rock
Categories Dessert
Time 45m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 19
Steps:
- TO PREPARE CUPCAKES:
- Preheat oven to 350°F Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
- Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside.
- Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
- Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
- With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
- Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
- Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
- TO PREPARE THE FROSTING:
- Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip).
- Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes.
- Add reconstituted egg whites, cream of tartar and pinch of salt.
- Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes.
- Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine.
- Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.
- NUTRITION PER CUPCAKE: 267 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 35 mg Cholesterol; 48 g Carbohydrates; 4 g Protein; 2 g Fiber; 188 mg Sodium; 73 mg Potassium. 3 Carbohydrate Serving.
- Exchanges: 1 starch, 2 other carbohydrates, 1 fat.
- TIPS & NOTES: Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
- INGREDIENT NOTE: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets or online at bakerscatalogue.com.
Nutrition Facts : Calories 225.3, Fat 7.2, SaturatedFat 0.8, Cholesterol 31, Sodium 164.6, Carbohydrate 38.4, Fiber 1.8, Sugar 25, Protein 3
TOASTED MARSHMALLOW CUPCAKES
Have a try!
Provided by Dian Hazwani
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. Fill each muffin cup halfway with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. Cool cupcakes for about 5 minutes.
- Turn on the oven's broiler.
- Place 1 marshmallow vertically in the center of each cupcake.
- Place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. Press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 46.5 g, Cholesterol 47.7 mg, Fat 8.2 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 262.9 mg, Sugar 29.8 g
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