Sunday, September 26, 2010

Recipe of the Week: Cinnamon-Apple Cupcakes

Perfect recipe to start the first week of fall...the leaves are changing around Lake Tahoe and the house will smell great after baking these!

Cinnamon-Apple Cupcakes

1 3/4 cups sugar - divided
1/2 cup butter - softened
1 teaspoon vanilla
6 ounces cream cheese (softened)
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups finely chopped peeled Rome apples (about 2 large)

Preheat oven to 350°.

Beat 1 1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apples in a bowl, and stir apple mixture into batter.  Fill cupcake liners 3/4 full.

Bake at 350° degrees for 15-18 minutes, checking every minute after 15 minutes.  Cool completely.  You can dust lightly with confectioner's sugar, top with chopped apples or frost with cream cheese frosting.


We Are Not Martha said...

These look awesome! And so, so perfect for fall :)


Jo Lynne
@ Carpe Cupcakes!

You don't even need icing when you top them with more apples!