Apple cupcakes with cream cheese frosting

Yield: 12 cupcakes

Measure Ingredient
1 cup Granny Smith Apples; peeled and grated
1 tablespoon Cognac; or Brandy
1¼ cup Unbleached All-Purpose Flour
¾ cup Sugar
1 teaspoon Baking Soda
½ teaspoon Salt
1 teaspoon Ground Cinnamon
⅛ teaspoon Ground Nutmeg
¼ teaspoon Ground Cloves
2 larges Eggs
½ cup Canola Oil; or Corn Oil
1 teaspoon Vanilla Extract
4 tablespoons Unsalted Butter; soft
3 ounces Cream Cheese; softened
1 teaspoon Vanilla Extract
1½ cup Powdered Sugar



Position rack in middle of oven. Preheat oven to 350øF. Line 12 medium muffin tins with paper cupcake liners. Put grated apple in a small bowl and stir in brandy. Put flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves in a large bowl of an electric mixer. Mix on low speed just to combine ingredients. Mix in eggs, oil, 1 ts vanilla, and apple mixture.

Divide batter among 12 muffin tins, about 3 tb batter each. Bake until toothpick inserted in center of cupcake comes out clean, about 23-25 minutes. Reverse baking sheets after 12 minutes, front to back, to ensure cupcakes bake evenly. Cool cupcakes for 5 minutes in pan.

Transfer cupcakes in their paper liners to wire rack to cool completely.

Put butter, cream cheese, and 1 ts vanilla in large bowl of an electric mixer and beat on medium-low speed for about 1 minute until mixture is smooth and butter and cream cheese are thoroughly combined. Decrease speed to low and add powdered sugar in 2 additions. Beat until powdered sugar is incorporated and frosting is smooth. Spread cream cheese frosting over top of each cupcake.

Source: Medford Mail Tribune, 20 December 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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