Apple Spice Cupcakes

Name: Apple Spice Cupcakes
Ingredients: 12 cup unsalted butter, at room temperature; 3 apples, peeled, cored, and cut into 1-inch chunks (about 1 lb.); 2 tablespoons sugar, plus; 34 cup sugar; 1 cup all-purpose flour; 34 teaspoon baking powder; 12 teaspoon salt; 14 teaspoon baking soda; 12 teaspoon ground cinnamon; 14 teaspoon ground allspice; freshly grated nutmeg, a pinch; 2 large eggs, at room temperature; 12 teaspoon vanilla extract; 14 cup sour cream; 12 ounces cream cheese, at room temperature; 6 tablespoons unsalted butter, at room temperature; 12 teaspoon vanilla extract; 12 cup powdered sugar, sifted; 2 tablespoons honey

19 ingredients

15 steps

Ingredients

12 cup unsalted butter, at room temperature
3 apples, peeled, cored, and cut into 1-inch chunks (about 1 lb.)
2 tablespoons sugar, plus
34 cup sugar
1 cup all-purpose flour
34 teaspoon baking powder
12 teaspoon salt
14 teaspoon baking soda
12 teaspoon ground cinnamon
14 teaspoon ground allspice
freshly grated nutmeg, a pinch
2 large eggs, at room temperature
12 teaspoon vanilla extract
14 cup sour cream
12 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
12 teaspoon vanilla extract
12 cup powdered sugar, sifted
2 tablespoons honey

Directions

1

Position oven rack in middle of oven; preheat to 350.
2

Line a standard 12-cup muffin pan with paper or foil liners.
3

In a saucepan over med-high heat, melt 2 tablespoons of the butter; add in apple chunks and 2 tablespoons sugar and cook, stirring often, until the apples are translucent and soft, 5-7 minutes; set aside to cool.
4

In a bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, allspice, and nutmeg.
5

In another bowl, with an electric mixer on med-high speed, beat the remaining 6 tablespoons butter and the 3/4 cup sugar together until light and fluffy, 2-3 minutes.
6

Add in the eggs and vanilla and beat until combined.
7

Slowly add the flour mixture and beat on low speed until combined.
8

Add in the sour cream and reserved apple mixture, beating until just combined; scrape down the sides of bowl as needed.
9

Divide the batter evenly among the prepared muffin cups, fill each one 2/3 full.
10

Bake 18-20 minutes, until golden brown and a pick comes out clean.
11

Let cool in the pan on a wire rack for 5 minutes.
12

Transfer cupcakes to the wire rack and let cool completely, about 1 hour.
13

Make the frosting: in a bowl, with an electric mixer on med-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes.
14

Gradually beat in the sugar and honey and mix until thoroughly combined; scrape down the sides of bowl as needed; use right away, or if the consistency is too soft, refrigerate it until the frosting is spreadable, about 15 minutes.
15

Frost the cupcakes with the frosting and serve (the frosted cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving).