Apple Cupcakes

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These cuppies were awsome! I used Granny Smith apples as I like the tart and sweet together. Also I used Martha Stewarts Caramel Meringue Buttercream and added pecans. Great combo!!

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Love these. As does our 9 yr old and her class! Ends up making consistently 22 not 24.but then I fill a bit more than 1/2 full otherwise the cupcakes look a bit skimpy.

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I've made this two times now and each time came out really great. I used 1 1/2 apples in the second batch only because they were starting to brown and it still came out very nice. I left the lemon out both times in the icing because I was using the same mixture to frost red velvet cupcakes and everyone really enjoyed these.

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Everything about this recipe was great!!! The only thing i didnt do was the vanilla sugar, i used regular sugar. The cake was moist and was NOT dense like other reviews said. Very tasty!!!! I cant wait to take them in to the girls at work :

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I was so excited about these, I made them to take to our Thanksgiving celebration...I'm really glad it was just family and I didn't have time to package some up and send to my neighbor before I had a chance to try them! I went ahead and gave it a 3 because maybe I just don't like pure vanilla bean flavor or something...but it was also a very thick batter as there is no real liquid in the mix, which in turn made for a dense "cupcake"...much more like a muffin. I also used homemade Apple Butter from the Farmer's Market for the filling - it all soaked into the cupcakes creating an "interesting" texture instead of making a lovely surprise center. If I tried these again I think I would add some cream to the batter to make for a lighter cake, fill with apple pie filling since it's thicker and less likely to absorb into the cupcakes or just dollop it into a divet on top of the frosting. And personal preference, I'll try the "imitation" vanilla extract (sounds weird coming from someone who prefers everything all natural but I just thought the vanilla bean was a little strong. OR plan to make it as muffins or a fruit bread and leave the frosting and filling out completely. The other reviews were pretty great so maybe I just did something wrong but no one commented at Thanksgiving...and coming from a catering family, that means they weren't impressed ;

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I found this recipe to be great but to make it easier I think there is a better way to fill them with the apple butter. Instead of waiting until they are cooled, layer the batter with the apple butter when putting the batter into the tin liners. That way there is no need to have a pastry bag or tip. Also, it makes the apple butter extra gooey when you open them up.

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I made these and I have very little baking experience. The hardest part is the filling, but luckily i have a filler from Pampered Chef that was perfect. Everyone loved the cupcakes and was shocked that they were home-made. Delicous and I will definitely be making more during fall.

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I just used a pastry bag to put the filing into the center. I cut a small X into the center of the cupcake and then piped the apple butter into the cupcakes until a small amount of it started to come out of the top.
Overall, I loved this recipe. Great for fall!

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I'd like to try this recipe, but am confused by the directions as to how exactly the apple butter gets added to the center and how much to add to each cupcake. I wish the directions were more clear.