Oh my fall is here and my oven is leaping for joy! Apples are another favorite for fall baking and these cupcakes are to die for! A moist apple cake with a melt in your mouth cinnamon frosting. These cupcakes are a must make for your household.
What is your favorite fall flavor?
Apple Cupcakes
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)
Preheat oven to 350 degrees. Line two standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside. Cream butter and sugar on medium-high speed in the bowl of a mixer fitted with the paddle until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.
Fill lined cups halfway with batter; bake until tops are springy to the touch, 18 to 20 minutes. Remove from tins; let cool on a wire rack. When completely cool, frost cupcakes
Cinnamon Butter Cream
4 sticks butter, softened
2 teaspoon vanilla extract
2 tablespoon cinnamon
4 cups powdered sugar
6 tablespoons heavy cream
Beat butter in large bowl of an electric mixer on medium speed until light, fluffy, and almost white in appearance. Add 1 teaspoon vanilla; mix until blended. Add in 1 tablespoon cinnamon and 2 cups powdered sugar. Beat until well blended. Add 3 tablespoons of heavy cream and beat until light and fluffy, about 3 minutes. Add more powdered sugar to stiffen the butter cream, or more heavy cream to make it more spreadable, as you desire.
Cinnamon Butter Cream
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