I found and tested a recipe for Apple Cupcakes. I tweaked it little to suit my tastes, and let me tell you, I think I have new favorite! I found the original recipe here. I didn’t use the caramel buttercream though… I was crunched for time. But I made my own Cinnamon Buttercream, recipe to follow.
I’m a real stickler about my flavors. I don’t eat lemon bars in the winter, and I don’t eat pumpkin pie in the summer. I cant help it. It just feels weird and doesn’t taste the same. But ever since I found this recipe on Pinterest, I haven’t been able to get them off my mind. I had to make them. I needed them.
I’ll post the way that I made these cakes. And if you want to try the original recipe, follow the link above.
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon cinnamon
1 teaspoon salt
1 cup sugar
1 cup brown sugar
1/4 cup orange juice
2 teaspoons vanilla extract
1 cup vegetable oil
2 Large Granny Smith apple. (I’m not sure how many cups this equates to, I just used what I had.)
I shredded my apples with the skin on for texture. I used my Kitchen Aid stand mixer attachment. It made it almost mushy, but wonderfully juicy.
Add sugars, vanilla, orange juice, veg oil and eggs to the apple mush. Blend together in your mixer.
In a separate bowl, mix together flour, baking powder, cinnamon and salt.
Combine the two mixtures.
Pour into lined cupcake tin.
Bake at 350 degrees for 20 minutes. Test with tooth pick.
Allow to cool before frosting!
3c. powdered sugar
1c. butter, room temp.
1 tsp vanilla extract (I always use pure. Its just tastes better)
2-3 Tbsp heavy whipping cream
For the purpose of this recipe I added 1/4 tsp. cinnamon and a dash of clove
Blend all ingredients in your stand mixer (much easier than by hand)
Depending on your desired consistency you can add more or less heavy cream.
I don’t particularly like mine stiff.. So I use the full 3 Tbsp.
I am not a fan of piping bags. My buttercream is stiff enough that I can use a spoon and just dollop a little on top of the cakes!