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Spiced Apple Cupcakes

 Spiced Apple Cupcakes
I came up with the combination of cinnamon and cayenne. I was making cinnamon toast one day and accidentally sprinkled cayenne pepper on my toast instead of cinnamon! I decided to just add cinnamon to the cayenne and I loved it. I am constantly making cupcakes and thought I would try my new found combination in cupcakes. I loved the end result and hope you do, too. The apple spice cupcake are topp
24 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1 medium apple, peeled and finely chopped
  • 1/2 teaspoon ground coriander
  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 4 eggs
  • 1 cup unsweetened applesauce
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper
  • MAPLE CREAM CHEESE FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 2 tablespoons maple syrup
  • Ground allspice

Directions

  • In a small skillet, saute apple and coriander until tender. Remove
  • from the heat and set aside.
  • In a large bowl, cream butter and sugars until light and fluffy. Add

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Spiced Apple Cupcakes (continued)

Directions (continued)

  • eggs, one at a time, beating well after each addition. Beat in
  • applesauce (mixture will appear curdled). Combine the flour, baking
  • soda, salt, cinnamon, nutmeg, allspice and cayenne; gradually add to
  • the creamed mixture until combined. Fold in apple mixture. Fill
  • paper-lined muffin cups two-thirds full.
  • Bake at 350° for 18-22 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • In a small bowl, beat cream cheese and butter until light and fluffy.
  • Add confectioners’ sugar and maple syrup; beat until smooth. Pipe
  • frosting onto cupcakes. Sprinkle with allspice. Store in the
  • refrigerator. Yield: 2 dozen.
Nutritional Facts: 1 frosted cupcake equals 282 calories, 12 g fat (7 g saturated fat), 66 mg cholesterol, 198 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein.