Note from Sarah: This is a post by Tatiana of Delicia Designs
Not only are cupcakes a crowd-pleaser, they are also super easy to make. There is an endless possibility of delicious autumn flavors – gingerbread, pumpkin, carrot – to name a few. But my favorite would have to be apple cinnamon.
These cupcakes paired with yummy cream cheese buttercream make such a perfect fall treat!
Ingredients:
For the Cinnamon Cupcakes:
2 1/4 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 cup butter
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 cups shredded apples
For the Cream Cheese Buttercream:
225 gm. cream cheese
1/2 cup butter
4 cups icing sugar /confectioners sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F/ 175 degrees C. Line two standard muffin tins with paper liners. Whisk flour, baking soda, cinnamon, nutmeg and salt in a medium bowl. In another bowl cream butter and sugar until pale and fluffy for about 5 minutes. Mix in eggs one at a time and vanilla extract.
With mixer on low, add shredded apples. Add flour mixture, scraping down sides of bowl as needed, until just combined.
Fill lined cups halfway with batter. Bake until tops are springy to the touch or toothpick inserted comes out dry, about 18- 20 minutes. Remove from tins and let cool on a wire rack.
To make the icing (frosting), in a medium sized bowl beat the butter until smooth. Add cream cheese and beat until fully incorporated and smooth. Add powdered sugar, one cup at a time. Add vanilla extract while mixing on low. Increase the speed to medium and continue beating for 30 seconds until light and fluffy.
Yields 2 dozen
Adapted recipe by Martha Stewart
Hope you enjoy this recipe as much as my family has. And perhaps it will inspire you to try some fall baking and indulge yourself with a scrumptious treat. Happy Autumn!
