Apple Cupcakes
You can never have too many American recipes, so give Apple Cupcakes a try. This recipe serves 9 and costs $2.21 per serving. This side dish has 842 calories, 8g of protein, and 41g of fat per serving. This recipe from Baked Bree requires applesauce, baking soda, salt, and brown sugar. This recipe is liked by 197 foodies and cooks. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 38%. If you like this recipe, take a look at these similar recipes: Apple Cinnamon Cupcakes with Mead Frosting and a Honey Swirl: Rosh Hashana Cupcakes for a Sweet New Year, Apple Crisp Cupcakes With Apple Butter Frosting, and Apple Cupcakes.
Servings: 9
Ingredients:
1½ cups applesauce
1 teaspoon baking soda
½ cups brown sugar
1 cup brown sugar
1 stick room temperature butter
2 sticks butter at room temperature
1 stick room temperature cream cheese
4 large eggs
2 cups flour
½ teaspoon fresh nutmeg
green Fruit Roll Ups
2 teaspoons ground cinnamon
⅛ teaspoon ground cloves
1 cup toasted pecans, chopped
thin pretzel sticks
¾ teaspoon salt
1 cup sugar
red jimmies or red sanding sugar
Equipment:
whisk
bowl
muffin tray
oven
cookie cutter
knife
Cooking instruction summary:
Cream together both sugars with the butter until light and fluffy. (I totally made a mistake and only used 1 stick of butter. The recipe was great, but would have been even better with that extra stick. Oops.)Put the dry ingredients in a bowl and whisk together.I cannot stress enough what a difference freshly grated nutmeg makes.Add the eggs one at a time. Look very serious while your sister is adding the eggs. Serious = adorable.Add the applesauce.Mix it all together.Add in the dry ingredients. Fold in the nuts by hand. Put the cupcake batter into lined muffin tins. We used red liners to make them look even more like apples. Bake in a preheated 350 degree oven for 18 to 20 minutes.Beat the cream cheese and butter until light and fluffy. Add the brown sugar and beat until combined.Now that I am thinking about it, a sprinkle of cinnamon in that frosting would have been a really good idea.Using a sharp knife or a cookie cutter, cut some leaf shapes out of the Fruit Roll Up.Frost the cupcake with the Brown Sugar Buttercream.Sprinkle the red sanding sugar generously on the cupcake. (I think that it works better to dip the cupcake in the sugar, it covers the cupcake better that way.) Stick the pretzel in for the stem and add a leaf.
Step by step:
1. Cream together both sugars with the butter until light and fluffy. (I totally made a mistake and only used 1 stick of butter. The recipe was great, but would have been even better with that extra stick. Oops.)
2. Put the dry ingredients in a bowl and whisk together.I cannot stress enough what a difference freshly grated nutmeg makes.
3. Add the eggs one at a time. Look very serious while your sister is adding the eggs. Serious = adorable.
4. Add the applesauce.
5. Mix it all together.
6. Add in the dry ingredients. Fold in the nuts by hand.
7. Put the cupcake batter into lined muffin tins. We used red liners to make them look even more like apples.
8. Bake in a preheated 350 degree oven for 18 to 20 minutes.Beat the cream cheese and butter until light and fluffy.
9. Add the brown sugar and beat until combined.Now that I am thinking about it, a sprinkle of cinnamon in that frosting would have been a really good idea.Using a sharp knife or a cookie cutter, cut some leaf shapes out of the Fruit
10. Roll Up.Frost the cupcake with the Brown Sugar Buttercream.Sprinkle the red sanding sugar generously on the cupcake. (I think that it works better to dip the cupcake in the sugar, it covers the cupcake better that way.) Stick the pretzel in for the stem and add a leaf.
Nutrition Information:
covered percent of daily need
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