Apple Maple Cupcakes
October 7th, 2011
Applesauce snuck into my cupcakes last week. And it tasted wonderful ☺
I topped them high with sweet maple buttercream frosting and then dusted the tops with cinnamon laced cocoa powder (1/2 cup cocoa mixed with 1 tsp cinnamon in a powdered sugar shaker).
These Apple Maple Cupcakes and the delicious Pumpkin Caramel Cupcakes and Red Velvet Halloween Cakes were all part of my Spooky Halloween Dessert Buffet! they are perfect autumn treats to whip up for your little (or big!) witches and goblins…
Apple Cupcakes, makes 2 dozen
¾ cup butter, room temperature
1 ½ cups white sugar
1 ½ tsp vanilla
1 ½ cups unsweetened applesauce
3 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup buttermilk
Maple Buttercream Frosting
½ lb butter
3 ½ cups powdered sugar
¼ cup milk
2 tsp maple extract
Preheat the oven to 325 degrees. Prepare 2 muffin pans with paper liners.
1)In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy.
2)Add the vanilla and the eggs and beat to combine.
3)Add the applesauce and combine well. It will look like the batter has curdled, but it is fine!
4)In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together.
5)Add half of the flour mixture to the batter, and then half of the buttermilk. Combine completely and then add the rest of the flour and the rest of the buttermilk.
6)Mix the batter until it is completely combined.
7)Scoop the batter into the liners and bake them for 22 minutes.
8)Remove the cupcakes from the oven and let them cool on a rack completely.
Maple Butter Cream:
1)Combine butter and milk and beat them together.
2)Add the powdered sugar gradually and mix until the butter, milk and powdered sugar take on a frosting texture.
3)Add the maple and combine well.
4)Fill a pastry bag and pipe buttercream, (or spread with a butter knife) onto the top of your cooled cupcakes.