Apple cupcakes with cream cheese frosting

12 cupcakes

Ingredients

Quantity 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

Directions

CUPCAKES

CREAM CHEESE FROSTING

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

Related recipes