Apple season is upon us and I couldn’t be more excited. These crisp September days make me want to spend every afternoon baking and filling our home with delicious scents. I’ve been making these apple cupcakes for years.. since the days I tried to start a cupcake business.. and they have always been one of my favorites. They are filled with freshly shredded Macintosh apples, lightly spiced with cinnamon and nutmeg and topped with sweet and creamy frosting. Do yourself (and your family or friends) a favor and make these!
2 1/4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 stick salted butter , softened to room temperature
2 cups granulated sugar
1 teaspoon vanilla
4 cups Macintosh apples, peeled and shredded (4-6 apples, depending on size)
- In one bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt until combined. Set aside.
- In another large bowl, cream together butter and sugar for about 3 minutes. Add eggs and vanilla and mix until well combined.
- Add shredded apples to wet ingredients and mix until combined.
- Add dry ingredients to apple mixture and mix until just combined.
- Line cupcake pan with tins and fill about 3/4 of the way with batter.
- Bake cupcakes at 350 degrees Fahrenheit for 15-18 minutes or until toothpick comes out clean.
- Allow to completely cool before frosting.
Cream Cheese Frosting Ingredients:
8 oz cream cheese, softened to room temperature
1 stick butter, softened to room temperature
2 teaspoons vanilla
16 oz (1 box) confectioners sugar
- Cream butter, cream cheese and vanilla in large bowl until smooth.
- Slowly add confectioners sugar and mix until smooth.
- If your frosting is too thick, add 2-4 tablespoons of milk and mix until desired thickness.
- Using piping bag or knife, frost your cooled cupcakes.
- Store frosted cupcakes in the refrigerator. Remove and allow to warm up for 15 minutes prior to serving.