Hi Bold Bakers!
Fall is my favorite time of year. I love it because all of my favorite Holidays happen within this season like Halloween and Thanksgiving.
It’s the time of year where you can get incredibly creative with your baking and look at what nature gives you for inspiration. Fall bring apples which can be baked, grated, juiced and chopped any which way from Sunday. This beautifully versatile fruit lends itself to pies, fritters, cider, cakes and cupcakes just like the ones I made.
My Apple Cupcakes are not only apple on the outside but on the inside as well. The cupcake is incredibly moist because we add in grated apple at the end. When the apple bakes it almost disappears leaving you a soft, crumbly cupcake. Cinnamon plays a big part in this recipe as a lot of people equate it with Fall and the holiday Season. It’s the perfect bite to get you in the mood for Autumn.
I very simply decorated my Cakes to look like apples. It doesn’t take a lot of work. All you need is a buttercream frosting and a star nozzle to recreate these adorable cupcakes. I’m a firm believer that we eat with our eyes so if these cupcakes don’t get you in the fall spirit i don’t know what will.
My KitchenAid® Artisan Mini Stand Mixer is the perfect size to make this batch of 12 Apple Cupcakes. What I love about this mixer is that the whisk reaches the bottom of the bowl so for even small batches everything gets combined properly.
These moist apple cupcakes are perfect for fall!
Author: Gemma Stafford
Servings: 12
Ingredients
Apple Cupcakes
- 1¼ cup cup (6 ¼ ounces/ 190 grams) All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ teaspoon Ground Cinnamon
- ½ cup (4 ounces /115 grams) Butter, at room temperature
- 1 cup (8 ounces/240 grams) granulated sugar
- 1 medium egg at room temperature
- ¼ cup (2 ounces / 60 grams) milk
- 1½ cup grated gala apples roughly 1 large apple
Buttercream Frosting
- ½ cup (4 ounces / 115 grams) Salted butter, softened to room temperature
- ½ cup (2 ounces / 60 grams) Powdered sugar, sifted
- 1 tablespoon milk
- 2 drops red / green food coloring
- 5 pretzels, broken
Instructions
Apple Cupcakes
Preheat your oven to 350oF (180oC). Line a standard cupcake tin with paperliners.
In a bowl, mix together the flour, baking powder, salt and cinnamon.
Using yourKitchenAid® Artisan Minicream together the butter and sugar untilfluffy and pale in color, about 4 minutes.
On medium high speed, beat in the egg until combined.
Lower the speed on the mixer and mix in the flour and milk until just combined.
Next add in the grated apple and mix in until just combined. Take care not toovermix your batter as it can toughen your cupcakes.
Spoon the cupcake batter into your lined cupcake tin. It will make roughly 12cupcakes.
Bake for roughly 20-25 minutes or until firm to the touch. Set aside to cool completely.
Buttercream Frosting
Using a whisk attachment beat softened butter on medium speed. Beat for 3 minutes until smooth and creamy.
Add sifted powdered sugar, one spoonful at a time until all the sugar has been incorporated.
Now add in your food coloring (if desired) and milk. Increase to high speed and beat for 3 minutes until your frosting is light and fluffy.
Color the buttercream with a few drops of green and red food coloring (I use my all-natural food dye recipe but you can use store bought as well).
Fill a piping bag fitted with a star nozzle full of buttercream frosting. Decorate the tops of the cupcakes to look like Apples.
Store the cupcakes in an airtight container at room temperature for up to 4 days.
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