Apple Spice Cupcakes Recipes

APPLESAUCE SPICE CUPCAKES

Steps:

• In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with applesauce., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes.

APPLE SPICE CUPCAKES

Steps:

• In a large bowl, beat the cake mix, water, eggs and applesauce on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugar, beating until smooth. Stir in food coloring. , Frost tops of cupcakes. Insert licorice into centers for apple stems. Cut gumdrops in half; flatten and pinch to form leaves. Place one leaf next to each stem.

CARAMEL APPLE-SPICE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake mix as directed on box, using water, oil and eggs. Stir in chopped apple. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In large bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Spoon frosting into decorating bag fitted with star tip; pipe on tops of cupcakes. Drizzle with caramel topping. Top each cupcake with cinnamon stick. Sprinkle with ground cinnamon. Store loosely covered in refrigerator.

APPLE SPICE CUPCAKES

Steps:

• Preheat the oven to 350ºF. Line a 12 cup muffin pan with paper liners.
• In a large mixing bowl, beat the butter on medium speed until creamy. Add the sugars, continue to beat for 3 minutes. With the mixer set to low, beat in the eggs, one at a time, mixing well after each addition. Beat in the vanilla.
• In a separate bowl, combine the flour, cinnamon, cloves, allspice, salt, and baking powder. Stir with a whisk to combine. Gradually add to the butter mixture alternating with the apple cider. Begin and end with the flour mixture.
• Fill the cups of the prepared muffin pan ⅔ of the way full. Bake for 15 to 20 minutes or until a wooden toothpick inserted into the centers comes out clean.(Save time by making the filling while the cupcakes bake.)
• Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
• In a large skillet, heat the butter over medium heat.
• Add the apples, brown sugar, and cinnamon. Cook until the apples are tender, about 10-12 minutes.
• In a small bowl, whisk the cornstarch into the apple cider then stir it to the apple mixture. Continue to cook until the juices thicken.
• Remove from heat and cool completely.
• Cut the centers out of each cupcake and fill the cavity with 1 tablespoon of apple filling.
• In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth and creamy.
• Gradually beat in the powdered sugar and cinnamon. Slowly beat in the vanilla, followed by the cream.
• Continue mixing until the frosting becomes thick and fluffy, about 5 minutes. Top the cupcakes with frosting.

APPLE SPICE CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Line muffin tin with papers or grease.
• Sift dry ingredients together.
• Cream butter and sugar until light.
• Add eggs one at a time, add vanilla.
• Alternate the flour and apple juice into the creamed mixture until well combined.
• Fold in the shredded apple.
• Pour batter into muffin tin and bake 25 minutes or until toothpick comes out clean. Let cool before frosting.

SPICED APPLE CUPCAKES

Steps:

• First, make the decorations. Roll out the green fondant on a surface dusted with the sugar to a ½cm thickness. Cut out 12 small 'leaves' using a cutter or knife. Set aside on some baking parchment. Roll the brown fondant into 12 x 1cm 'stalks'. Set aside with the leaves.
• Heat the oven to 180C/160C fan/gas 4. Line six holes of a 12-hole cupcake tin with red cases, and the other six with green. For the cake batter, beat the butter and both sugars with an electric whisk until light and fluffy. Slowly mix in the eggs, then fold in the flour, baking powder, grated apple and spices until fully incorporated.
• Fill the cases three-quarters full and bake for 30-35 mins, or until golden and a skewer inserted into the middle comes out clean. Leave to cool completely in the tin. Meanwhile, make the icing. Beat the butter until light and creamy, then add the sugar and vanilla, and beat for 5 mins more until fluffy and pale.
• Spoon the icing into a piping bag fitted with a large round nozzle. Working from the outside towards the centre, pipe the icing in a swirl over the cupcakes, applying a good amount of pressure to the bag. Use a small palette knife to smooth the icing into neat domes, then chill the cupcakes for 30 mins to firm up.
• Tip the red and green sanding sugars into separate bowls. Dip the tops of the cupcakes with the red cases into the red sugar, and those with green cases into the green sugar, turning to fully coat the icing.
• Make little indentations in the top of the icing for the fondant stalks, and add the leaves around them.

APPLE SPICE CUPCAKES

Steps:

• Position oven rack in middle of oven; preheat to 350°.
• Line a standard 12-cup muffin pan with paper or foil liners.
• In a saucepan over med-high heat, melt 2 tablespoons of the butter; add in apple chunks and 2 tablespoons sugar and cook, stirring often, until the apples are translucent and soft, 5-7 minutes; set aside to cool.
• In a bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, allspice, and nutmeg.
• In another bowl, with an electric mixer on med-high speed, beat the remaining 6 tablespoons butter and the 3/4 cup sugar together until light and fluffy, 2-3 minutes.
• Add in the eggs and vanilla and beat until combined.
• Slowly add the flour mixture and beat on low speed until combined.
• Add in the sour cream and reserved apple mixture, beating until just combined; scrape down the sides of bowl as needed.
• Divide the batter evenly among the prepared muffin cups, fill each one 2/3 full.
• Bake 18-20 minutes, until golden brown and a pick comes out clean.
• Let cool in the pan on a wire rack for 5 minutes.
• Transfer cupcakes to the wire rack and let cool completely, about 1 hour.
• Make the frosting: in a bowl, with an electric mixer on med-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes.
• Gradually beat in the sugar and honey and mix until thoroughly combined; scrape down the sides of bowl as needed; use right away, or if the consistency is too soft, refrigerate it until the frosting is spreadable, about 15 minutes.
• Frost the cupcakes with the frosting and serve (the frosted cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving).