apple cinnimon cupcakes

I’ve been apple crazy lately, and have been craving everything apples. It’s the season for apple desserts. I made apple pie for thanksgiving and wanted more. After browsing food blogs I found a delicious looking cupcake from javacupcake.com apple cinnamon. Yum, the perfect duo. After I took to cupcakes out of the oven I went to make the filling, finding that I was so anxious to make these cupcakes that I fudged the recipe a bit. It asks for ½ cup butter and silly I added 2 sticks of butter. I also had forgotten to add the cinnamon in the batter. Oops! But low and be hold they turned out amazing anyways. Next time I’ll calm down and focus. Not something I do best, may I remind you but, I’ll try. The end product was delicious and apple infused. But I wanted a little more apple flavor so ill add twice as much apples to the batter next time.

Apple Cinnamon Cupcakes
Makes 12 cupcakes
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/3 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup milk (you could use apple juice too)
1/2 cup chopped apples

1. Preheat oven to 350 F degrees. Line your cupcake pan with liners.
2. Cream together the butter and sugars.
3. One at a time, mix in the eggs. Add the vanilla then beat on high for 2 minutes. Scrape the sides of the bowl.
4. Sift into the batter the flour, baking powder, salt and cinnamon. Mix by hand about 5-6 strokes.
5. Add the milk and mix only until all the flour and milk are incorporated.
6. Gently fold in the apples. Do not over mix!
7. Bake for 17-19 minutes or until a toothpick comes out clean.
8. Leave in pan for 3-4 minutes before removing to a wire rack to cool completely.

Filling
1 large apple, chopped
2 tbsp butter
1/4 cup sugar
1/4 cup dark brown sugar
1 tsp vanilla
1 tbsp milk mixed with 1 heaping tbsp corn starch

1. In a medium pan, melt the butter on medium-high heat.
2. Add the apples, sugars and vanilla and stir. Cook until bubbling, about 5 minutes.
3. Add the milk + cornstarch mixture and bring to a bubble. Cook for 1-2 minutes until thickens.
4. Remove from heat and continue to stir for about 1 minute.
5. Set aside to cool.
6. Fill cupcakes and reserve remaining apple mixture for buttercream.

Apple Cinnamon Buttercream

1/2 cup unsalted butter, room temperature

1/4 cup vegetable shortening

1 lb powdered sugar, sifted

2-3 tbsp heavy cream

remaining apple mixture

1/8 tsp salt

1/8 tsp cinnamon

1. Cream together the butter and shortening.
2. Add about 1/2 the powdered sugar and mix until smooth.
3. Add 1-2 tbsp cream and mix until combined.
4. Add all of the remaining apple mixture, cinnamon and salt. Mix until smooth.
5. Add remaining powdered sugar and beat until smooth.
6. Add enough cream until you get the consistency you desire.
7. Scrape sides of bowl and mix on high for 1 minute.
8. Frost cupcakes and drizzle your favorite caramel sauce over frosting.

Assembly

1. Core the center of your cupcakes out.
2. Fill with apple filling.
3. Top with apple cinnamon buttercream.
4. Drizzle with your favorite caramel syrup.