HARVEST APPLE CUPCAKES WITH CREAM CHEESE FROSTING
Apple and cream cheese frosting combine to make these decadent Fall-inspired cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and the salt; beat on low speed 1 minute. Stir in apples and nuts.
- Divide batter evenly among muffin cups, using about 1/2 cup batter for each.
- Bake 30 to 35 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes; remove from pans to cooling racks to cool.
- Frost cupcakes. Store frosted cupcakes or any remaining frosting covered in refrigerator.
Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 150 mg, Sugar 33 g, TransFat 0 g
WINNING RECIPE CARAMEL APPLE CUPCAKES WITH VANILLA BEAN CREAM CHEESE FROSTING
Provided by Food Network
Time 32m
Yield 24 cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
- In a large bowl using an electric mixer on low speed, combine the sugar, eggs, butter, and vanilla extract until blended. In a separate large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture, mixing on low until blended. Stir in the apples.
- Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 15 to 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
- Either pipe Vanilla Bean Cream Cheese Frosting onto the cupcakes using a pastry bag and your favorite tip, or spread each cupcake with the frosting. Drizzle each cupcake with caramel syrup.
- In a large bowl using an electric mixer on low speed, beat the butter, cream cheese, and vanilla bean paste until smooth and thoroughly blended. Slowly add the powdered sugar and salt. Mix until smooth.
AUTUMN APPLE CUPCAKES WITH CREAM CHEESE FROSTING
Cupcakes great for picnics, lunch boxes, and afternoon snacks. Easy to prepare and easy to eat, these cupcakes are filled with grated apple and spices toped with a cream cheese frosting. (From Bake and Freeze Desserts by Elinor Klivans)
Provided by Cooking to Perfecti
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- For cupcakes: Position rack in the middle of the oven-- preheat to 350* (F).
- Line 12 medium muffin tins with paper lining.
- Put grated apple in small bowl and stir with brandy.
- Put flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves in large mixing bowl.
- Mix on low speed to combine ingredients.
- Mix in eggs, oil, vanilla, and apple mixture.
- Divide the batter between the 12 muffin tins, about 3 Tbsp.
- batter each.
- Bake 23-25 minutes, or until toothpick comes out clean.
- **Turnmuffin tins about 12 minutes into baking time to ensure cupcakes bake evenly** Cool cupcakes 5 minutes in pan.
- Transfer to wire rack and cool completely.
- For frosting: Put butter, cream cheese, and vanilla in mixing bowl; beat on medium speed for about 1 minute until mixture is blended and smooth.
- Decrease the speed to low, and gradually beat in powdered sugar.
- Beat until frosting is smooth.
- Spread frosting over cooled cupcakes.
Nutrition Facts : Calories 312.8, Fat 16.3, SaturatedFat 5.3, Cholesterol 49, Sodium 237.9, Carbohydrate 39.5, Fiber 0.7, Sugar 28.6, Protein 2.9
HARVEST CAKE WITH CIDER-CINNAMON CREAM CHEESE FROSTING
This is an almost healthy cake that has loads of veggies (carrots, parsnip, zucchini), some whole wheat flour, no oil, and is still deliciously moist and sweet. Kids will eat this without complaint! You can also make little cupcakes with these. (If you want to make the original version, replace the applesauce and buttermilk with 1/2 cup oil and cook a little longer.) The original recipe is from the "Edible Seattle" magazine (Oct. 2008).
Provided by blucoat
Categories Dessert
Time 1h10m
Yield 16 cake squares
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees. Spray or butter a 9" x 9" square pan, line with wax paper, and spray or butter the paper. Set aside.
- Whisk the flours, soda, salt, and spices together in a medium-sized bowl. In a large mixing bowl, whisk the eggs and sugars until very well blended. Add the vanilla, buttermilk, and applesauce and whisk until completely combined. Using a spoon, stir in the flour mixture, then fold in the grated vegetables and fruit, stirring until completely coated with batter.
- Spread the batter evenly into the prepared pan. Bake on the middle rack for 35 to 45 minutes, or until the cake tests clean with a wooden toothpick. Let cool for 15 minutes, then invert the cake onto a cooling rack. Remove paper, and invert again onto a serving plate. Cool at least 1 hour more.
- Meanwhile, make the frosting: In the work bowl of a food processor fitted with the paddle attachment, whip the butter and cream cheese together on medium speed until light and smooth, about 3 minutes. With the machine on low, add the sugar, a little at a time, then the cider and cinnamon. Scrape down the sides of the bowl, increase speed to high, and whip for 2 minutes.
- Spread half the frosting on the cake and reserve the other half for another use, or split the cake in half horizontally, fill the center with a thin layer of frosting, then frost the tops and sides of the cake.
Nutrition Facts : Calories 259, Fat 7.3, SaturatedFat 4, Cholesterol 53.2, Sodium 301.5, Carbohydrate 45.2, Fiber 1.4, Sugar 33.5, Protein 4.4
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- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and ginger; set aside.
- Using an electric mixer on medium speed, beat the butter until soft and creamy, about 2 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes, stopping to scrape the bowl as needed. Add the egg and vanilla extract and beat until completely combined, about 1 minute.
- Reduce the mixer speed to low and beat in half of the flour mixture until mostly combined, then pour in the buttermilk (the mixture may begin to look curdled - that's okay), then add the remaining flour mixture, mixing until just barely combined. Using a rubber spatula, scrape down the sides and bottom of the bowl and fold in the shredded apple, as well as any accumulated juices.
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