"Back to School" Apple Cupcakes

School is back in session! Why celebrate "back to school" with a signature apple when you can celebrate with apple pie cupcakes! These cupcakes are easy to whip up. Plus these treats give you all the comforting flavors of apple pie without having to roll any dough! 
I like to bake with seasonal ingredients. Although apples are available year round, they are the best from August until the start of spring. Fall is the best time to make scrumptious apple flavored treats since several types of apples peak then.
These apple pie cupcakes are perfectly seasoned with cinnamon, nutmeg and a touch of sea salt. I paired them with Toba Garett's buttercream frosting. Every bite was absolutely DELICIOUS!
These cupcakes will also work perfectly for any New York or Apple themed party. We served them at our good friend's Big Apple to the Minneapple themed farewell party. They were a big hit!
Some Baked by Archana Tips:
  • Allow refrigerated items to warm to room temperature (butter, milk, eggs)
  • Use an apple corer to core the apples
  • To prevent apples from browning, dip apples in a lemon water mixture (1 tbsp lemon juice and 1 cup of water)
  • Mini ice cream scoop recommended to fill cupcakes
  • Be careful not to overmix the batter as overmixing will lend a tough, dense textured crumb
XOXO Archana

"An apple a day keeps the doctor away, But if the doctor is cute forget the fruit..."–Anonymous

Apple Pie Cupcakes
Adapted from Sally's Baking Addiction 
Yield: ~48 mini cupcakes
  • 1/2 Cup (1 stick) Unsalted Butter
  • 1/3 Cup Granulated Sugar
  • 2/3 Cup Brown Sugar
  • 2 Eggs
  • 1/3 Cup Milk
  • 2 Tsp Vanilla Extract
  • 1 and 1/2 Cups Flour
  • 1/4 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • 2 Apples, peeled and finely chopped (I used Granny Smith)
  1. Preheat the oven to 350°F
  2. Line muffin pan with cupcake liners
  3. Whisk the butter, granulated sugar, and brown sugar together in a medium bowl until combined
  4. Whisk in the eggs, one at a time, until smooth
  5. Add the milk and vanilla, whisking until combined
  6. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl
  7. Slowly add the wet ingredients to the dry ingredients and stir gently until combined
  8. The batter will have a few lumps; fold in the apple
  9. Fill the cupcake liners three-quarters of the way full with batter with a mini ice cream scoop.
  10. Bake for 12 minutes, rotating the pan halfway through baking or until a toothpick inserted in the center will come out clean when done
  11. Remove from the oven and allow to cool completely before frosting
  12. Make Toba Garret's buttercream frosting
  13. Color frosting red and frost cupcakes
  14. Use Wilton leaf tip 352 to draw leaves
  15. Finish with a carob chip stem

Recipes From This Post
Decorator's Buttercream Frosting: Toba Garrett
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Stand Mixer: Kitchen Aid Tilt HeadKitchen Aid Bowl Lift (we prefer the bowl lift model, but it's more expensive)
Cupcake Carrier: Wilton (includes cupcake and mini-cupcake pans)

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