Apple Cupcakes

Total Time:
2 hr
Prep:
40 min
Inactive:
1 hr
Cook:
20 min

Yield:
24 cupcakes
Level:
Intermediate

Ingredients
  • For the cake:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup vanilla sugar (see Cook's Note)
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup sour cream
  • 1 large Gala or other baking apple, peeled, cored, and finely chopped (about 1 cup)
  • 1/2 cup apple butter
  • Special equipment: 2 (12-cup) muffin pans
  • For the frosting:
  • 8 ounces cream cheese, at room temperature
  • 1 stick unsalted butter, at room temperature
  • 1 1/2 teaspoons vanilla extract or vanilla paste
  • 1 teaspoon lemon juice
  • 4 cups confectioners' sugar
Directions
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.

Cook's Note: To make vanilla sugar, tuck a whole vanilla bean into some granulated sugar. In day or two you have lovely vanilla flavored sugar.

Copyright 2008 Television Food Network, G.P. All rights reserved


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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!!
    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.
    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.
    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 :)
    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 ;)
    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.
    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.
    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!
    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.
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