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 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
APPLE CRUMBLE CUPCAKES RECIPE BY TASTY
Here's what you need: apple, brown sugar, cinnamon, nutmeg, lemon zest, lemon, vanilla extract, unsalted butter, brown sugar, plain flour, baking powder, corn flour, cinnamon, ground cloves, eggs, plain flour, oats, brown sugar, butter, whipped cream
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 160°C (325°F).
- In a medium saucepan, cook the apple, sugar, cinnamon, nutmeg, lemon zest, vanilla extract, and the juice of half a lemon until soft and fragrant.
- Mash until the mix resembles a paste. Let cool.
- Cream the butter and brown sugar with a hand mixer in a large bowl, smoothing out with a wooden spoon if needed.
- Sift in the flour, cornflour, baking powder, cinnamon, and ground cloves and mix until incorporated.
- Add one of the eggs and mix in. Repeat twice until all three eggs are fully incorporated to make the batter. Fold in the apple mixture.
- Pour cupcake mix into a muffin tin lined with cupcake cases. Fill about halfway. Bake for 30-35 minutes. Let cool.
- In a small bowl, rub the flour, oats, brown sugar, and butter together with your fingers until you have a crumble. Transfer to a small tin and toast under the grill for 5-10 minutes until golden brown.
- Top the cupcakes with whipped cream and the crumble mix.
- Enjoy!
Nutrition Facts : Calories 269 calories, Carbohydrate 24 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 11 grams
CANDY APPLE CUPCAKES
This recipe was in a Woman's Day magazine at work.I haven't made it yet. I am putting it here for safe keeping.
Provided by Zaney1
Categories Dessert
Time 50m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Line 24 muffins cups with paper liners.
- Combine flour, baking soda, pumpkin pie spice, cinnamon and salt in bowl.
- Set aside.
- In different bowl, combine applesauce, sugars, butter, sour cream and eggs.
- Mix until just combined.
- Add flour mixture to applesauce mixture and beat until well combined.
- Divive mixture among lined muffin cups.
- Bake 30 minutes or until toothpick inserted in the middle of a cupcake comes out clean.
- Cool in pan on wire rack for 5 minutes.
- Remove from pan and cool completely.
- GLAZE:.
- Heat caramels in a medium sized saucepan over low heat, stirring frequently.
- Add heavy cream and stir until combined.
- Cool 2 minutes.
- Working quickly, while mixture is still warm, spread 2 tsp of glaze on each cupcake.
- If the glaze gets too hard to spread, reheat on low, stirring until glaze is more melted.
- Insert an ice cream stick in each cupcake and sprinkle with red jimmies or sprinkles if desired.
- Place in freezer for 5 minutes to set.
- Cupcakes should be glazed and served the same day.
Nutrition Facts : Calories 249.7, Fat 7.6, SaturatedFat 4, Cholesterol 33.1, Sodium 218.5, Carbohydrate 43.4, Fiber 0.7, Sugar 26.9, Protein 3.4
APPLE CUPCAKES
This dessert is the perfect homage to the fall apple harvest, covering a moist and flavorful vanilla cupcake with colored frostings to resemble a newly picked apple.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24
Number Of Ingredients 5
Steps:
- Using food coloring, tint buttercream as desired.
- Using an offset spatula, frost the cupcakes with a generous amount of buttercream. Place a pretzel stick in the center of each cupcake to form a stem. Using kitchen scissors, cut candy strips into leaf shapes, and insert one into each cupcake, creating an apple. for each cupcake. Place next to the pretzel stem.
CARAMEL APPLE CUPCAKES
Take these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they're the perfect mix of two fall-favorite treats. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners., Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack., In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.
Nutrition Facts : Calories 365 calories, Fat 19g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 315mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
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- Make the cupcakes; In the mixing bowl of a stand mixer, combine the butter, sugar, eggs, vanilla, apple extract, and cream, and blend until smooth and creamy. Add the flour baking powder and salt, and mix on low until all ingredients are incorporated. Scrape sides of mixing bowl, and blend again on high to make sure mixture is well blended. Divide the batter in half, and color one half o the batter with the red food coloring until desired candy apple color is reached. Start with 1/2 a teaspoon of the food coloring gel, and add more if needed. Line a muffin tin with cupcake liners, and fill the liners about 1/3 full with the red batter, then fill the cupcake liner to about 3/4 full with the white batter on top of the red batter. Bake at 350 degrees for 18 - 22 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes to a wire rack to completely cool.
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