Recipe courtesy of Diana Colletti
Dorothy's Applesauce Cupcake with Cinnamon Goat Cheese Frosting
- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 25 min
- Yield: 40 cupcakes
Ingredients
Apple Filling:
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
2 large Granny Smith apples, julienned
Applesauce Cake Batter:
2 cups granulated sugar
1/2 cup (1 stick) unsalted butter
1/2 cup canola oil
4 eggs
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons nutmeg
1 teaspoon salt
3 cups no-sugar-added applesauce
2 teaspoons vanilla bean paste
Frosting:
2 cups (4 sticks) unsalted butter, softened
4 to 5 ounces unpasteurized goat cheese
4 cups confectioners' sugar, sifted
2 teaspoons vanilla bean paste
1/2 teaspoon cinnamon
Directions
- Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 40 cupcakes).
- For the apple filling: In a medium bowl, mix together the brown sugar, granulated sugar, flour, cinnamon, nutmeg and apples. Set aside.
- For the applesauce cake batter: Cream together the granulated sugar, butter and oil in a large bowl. Beat in the eggs one at a time. Add the flour, baking soda, cinnamon, nutmeg and salt and beat until well mixed. Add the applesauce and vanilla and mix well.
- Fill the liners one-third full with the applesauce cake batter. Add some of the apple filling on top, and then add additional applesauce cake batter to cover the apple filling; the liners should be two-thirds full. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting.
- For the frosting: In a large bowl with an electric mixer, cream together the butter and goat cheese until light and smooth. Add the confectioners' sugar 1 cup at a time and mix until fully incorporated. Add the vanilla bean paste and cinnamon and beat on high until light and fluffy.
- Using a piping bag, pipe the frosting onto the cupcakes.
