Apple Cupcakes With Cream Cheese Frosting
If you put apples in your cupcakes, it counts as a daily serving of fruit right?
I love making cupcakes because they are so easy to make and easy to impress. I didn’t have anyone to give these to this time around (pandemic woes) but I sure impressed myself.
With these apple cupcakes, I like to chop the apples very finely so I can also appreciate the texture of the cake itself. And the soft apples in the cake end up adding a nice contrast to the moist, soft cake.
I didn’t add a ton of apple butter to the cream cheese frosting. As I’ve learned, the key to working with cream cheese for frosting is letting it sit out until it gets very soft. Otherwise, the frosting gets lumpy and you’re left to keep whipping to break up the tiny lumps. It’s not fun! I would taste as you make the frosting and add sugar to your taste.
You can keep these in the fridge for up to a week, covered. Just know they won’t be as great the first day. Before eating them after putting them in the fridge, leave them out for about 30 minutes until it comes to room temperature.
Apple Cupcakes With Cream Cheese Frosting
Recipe details
- 12 cupcakes
- Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
Comments
Share your thoughts, or ask a question!
The only thing I could think of in place of apple butter that would be available in Australia would be apple sauce, how would a quarter of a cup be, would that work?