By Tracey
Spiced Apple Cupcakes with Cinnamon Cream Cheese Frosting
cupcakes from Yankee Magazine
Ingredients:
Cupcakes
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs plus 1 large egg yolk, at room temperature
- 1/2 teaspoon vanilla extract
- 3 1/2 tablespoons boiled cider
- 1/2 cup whole milk, at room temperature
Frosting
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 6 oz cream cheese (reduced fat is fine), at room temperature
- 2 cups confectioners’ sugar, sifted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Directions:
Preheat oven to 325 F. Line cupcake pan with paper liners.
In a medium bowl, whisk the flour, baking powder, cinnamon, ginger, and salt until combined. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until very light and fluffy, about 5 minutes. Add the eggs and then the egg yolk, 1 at a time, and beat well after each addition. Mix in the vanilla extract. In a measuring cup, whisk the milk and boiled cider together. With the mixer on low, alternately add the dry ingredients in 3 additions and the milk/cider combo in 2, beginning and ending with the dry ingredients and beating just until the batter is combined.
Divide the batter among the liners, filling each about 2/3 to 3/4 full. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for just a few minutes before removing them to the racks to cool completely.
To make the frosting: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. With the mixer on low, gradually add the confectioners’ sugar (stopping to scrape down the sides of the bowl once or twice) until completely incorporated. Add the cinnamon and vanilla and mix until combined.
To assemble the cupcakes: Transfer the frosting to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake. Drizzle with additional boiled cider and/or garnish with a caramel square, if desired.
Makes 12-14 cupcakes.
