This apple cupcake recipe is filled with the flavors of fresh apples,
cinnamon, and nutmeg. Serve
these cupcakes without the icing for a wonderful breakfast or lunch box
treat. The
texture of the cake is lighter than a muffin. The applesauce adds moisture
to the cake and also allows the recipe to use less fat than a typical cupcake.
If you omit the applesauce you will need to
increase the amount of oil. You could also add raisins or shredded
coconut to the mix if you
choose to leave out the walnuts. You can find whole wheat pastry flour in natural food stores, Whole Foods, or Fresh Markets or simply increase the amount of
all-purpose flour.
We have provided
two choices for the frosting. The cinnamon buttercream frosting is very good but
it is sweet. The cream cheese frosting is less sweet and gets a bit
of tang from the lemon zest.
If you want to
leave out the lemon zest substitute 1 teaspoon of vanilla extract.
Apple Cupcakes
Ingredients:
3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup vegetable oil
3/4 cup light brown sugar
2 eggs
1/2 cup applesauce
1 teaspoon vanilla
1-1/2 cups shredded apples (about 3 small apples) *
1/4 cup finely chopped walnuts
Directions:
Preheat the oven to 350 degrees F.
Line 12 muffin cups with paper liners.
Sift together the first 6 ingredients; set aside.
In a large bowl, whisk together the oil, brown sugar, and eggs until combined.
Stir in the applesauce, vanilla, and shredded apples. Add the flour mixture and
mix until combined. Stir in the walnuts.
Divide the batter among the muffin cups.
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out
clean. Transfer the cupcakes to a wire rack to cool. Cool completely before
adding frosting.
* Peel and shred the apples on a box grater just before adding them to the
mixture. If the shredded apples sit for too long they will start to turn brown.
To prevent this, add a little lemon juice to them.
Cinnamon Buttercream
Ingredients:
1 cup unsalted butter, room temperature
4 cups confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Extra cinnamon for dusting
Directions:
With an electric mixer, beat the butter until creamy.
Add the sugar, one cup at a time; beating after each addition.
Add the remaining ingredients and beat until smooth.
Pipe icing on cupcakes with a pastry bag or spread on with a knife.
Dust the top lightly with cinnamon.
Cream Cheese and Lemon Frosting
Ingredients:
8 ounces 1/3 reduced-fat cream cheese
1-1/2 cups confectioners' sugar
1 teaspoon finely grated lemon zest
Directions:
With an electric mixer, beat all the frosting ingredients until smooth and
creamy.
Pipe icing on cupcakes with a pastry bag or spread on with a knife.
Source: http://mangiabenepasta.com