APPLE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 24 cupcakes
Number Of Ingredients 16
Steps:
- 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.
APPLE PIE CUPCAKES
We borrowed the filling from a favorite holiday pie and baked it on top of a spiced cupcake for these rustic, all-American bites. The tops spread a bit, so use a spoon or a small offset spatula to help lift the cupcakes out of the pan.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 22
Steps:
- For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside.
- For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
- Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier.
- Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
- For the whipped topping: Beat the cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon.
APPLE PIE CUPCAKES WITH CINNAMON BUTTERCREAM
These apple pie cupcakes are always a hit! They are so easy to make and the flavor just screams fall. Of course, they're just as delicious any other time of year. -Jennifer Stowell, Deep River, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Prepare and bake cake mix according to package directions for cupcakes., In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.
Nutrition Facts : Calories 300 calories, Fat 15g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 221mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.
APPLE CUPCAKES
This is one of my husband's favorite recipes. He warns me about the upcoming hunting season so that I can make these for his trip. They are very moist and tasty. I use Pampered Chef's cinnamon plus for the spices and like it the best. I have won Reserve Grand champ at our local fair with these and they are often requested. Freeze nicely.
Provided by dayla
Categories Dessert
Time 1h18m
Yield 24 cupcakes approx, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Line muffin tins with cupcake papers.
- Put the grated apples, sugar, water, butter, cinnamon, nutmeg and cloves into a large saucepan and bring to a boil.
- Cool; add flour and soda.
- Fill paper lined cupcake tins 2/3 full.
- Bake until cupcakes spring back when touched in the center.
Nutrition Facts : Calories 205.8, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 173.8, Carbohydrate 32.3, Fiber 0.9, Sugar 17.8, Protein 2
APPLE BUTTER CUPCAKES
Make and share this Apple Butter Cupcakes recipe from Food.com.
Provided by pnjsmom26
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 14
Steps:
- In a small mixing bowl stir together flour, baking powder, soda, and salt; set aside. In a medium mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg; beat well. Beat in apple butter and vanilla. Stir lemon juice into milk (mixture will curdle). Add flour mixture and milk mixture alternately to apple butter mixture, beating on low to medium speed after each addition just until combined.
- Grease muffin cups or line with paper bake cups; fill two-thirds full. Bake in a 350 degrees F. oven for 20 to 25 minutes or until a toothpick inserted in the centers comes out clean. Cool on wire racks. If desired, frost with Penuche Frosting.
- Penuche Frosting: In a small saucepan melt 1/2 cup margarine or butter; stir in 1 cup packed brown sugar. Cook and stir until bubbly. Remove from the heat. Add 1/4 cup milk; stir until smooth. Add 3-1/2 cups powdered sugar; beat by hand until of spreading consistency. Frost cooled cupcakes immediately. (If frosting thickens, stir in hot water, a few drops at a time, until of spreading consistency again.).
Nutrition Facts : Calories 269.6, Fat 8.4, SaturatedFat 1.7, Cholesterol 10.9, Sodium 204.1, Carbohydrate 47.7, Fiber 0.4, Sugar 38.5, Protein 1.8
APPLE CUPCAKES
Steps:
- 1. Preheat the oven to 350 degrees F. Line 24 muffin tins with paper liners.
- Using an electric mixer, cream the butter and vanilla sugar together until fluffy, about 2 to 3 minutes. Add the eggs, one at a time, and vanilla extract, beating until smooth.
- 2. Combine the flour, baking soda, nutmeg, 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 combined, taking care not to over mix. Gently fold in the chopped apples.
- 3. Divide batter between prepared muffin tins, filling each liner about half way with batter. 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.
- 4. Put apple butter into a small pastry bag with an open tip. Squeeze about a teaspoon into the center of each cupcake.
- 5. To make the frosting: Beat the cream cheese and butter together in a bowl with an electric mixer until fluffy, about 2 minutes. Add in vanilla and lemon juice. On low speed, gradually add in confectioners' sugar and beat until well combined. Top cupcakes with frosting. Serve.
Nutrition Facts : Calories 317 calorie, Fat 16 grams, SaturatedFat 10 grams, Cholesterol 71 milligrams, Sodium 144 milligrams, Carbohydrate 41 grams, Fiber 0.5 grams, Protein 3 grams
PUFF PASTRY APPLE TURNOVERS
"I had a package of puff pastry in my freezer and mentioned to a friend that I'd like to make apple turnovers," notes Coleen Cavallaro of Oak Hill, New York. "She shared a recipe that I adapted for the puff pastry. These turnovers were a big hit on my first try!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 416 calories, Fat 21g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 245mg sodium, Carbohydrate 55g carbohydrate (18g sugars, Fiber 6g fiber), Protein 5g protein.
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