Apple Spice Cupcakes with Maple Buttercream

This is the perfect Fall treat! Preparing the cupcakes as bite size treats will make plenty for a party of 72. John could not stay out of this kitchen as these baked, he was as curious as Chandon is when he smells peanut butter…but doesn’t see it.

They are moist, and have just the right amount of sweetness. The best thing about the buttercream is that it’s as simple as can be!

Apple Spice Cupcakes – 72 mini cupcakes
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
8 tablespoons unsalted butter (1 stick), room temperature
2 cups sugar
1 teaspoon vanilla
2 eggs, room temperature
3/4 cup low-fat buttermilk, room temperature
3 cups shredded Gala apples (about 4 medium apples), shred on large holes of a box grater

Heat the oven to 350 degrees F.Line 2 mini muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.

Combine the flour, baking powder, salt, cinnamon, and ginger in a medium bowl and whisk to aerate and break up any lumps; set aside.

Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until very light in color, about 2 minutes. Add the sugar and vanilla and continue beating until the mixture is airy, about 2 minutes. Add the eggs one at a time and mix until well combined, about 1 minute.Turn off the mixer and scrape down the paddle and the sides of the bowl. Set the mixer on low speed, slowly pour in the buttermilk, and mix until combined, about 15 seconds (the batter will look curdled, but it’s fine). Add the reserved flour mixture and mix until just combined, about 15 seconds.

Remove the bowl from the mixer and fold in the shredded apples and any liquid until just combined, about 1 minute.

Fill the muffin wells about three-quarters full (about 1/4 cup per well). Place the muffin pans side by side on the rack and bake until a toothpick inserted into the center of the cupcakes comes out clean, rotating the pans halfway through the baking time, about 20 to 25 minutes. Remove the cupcakes from the pans and let cool completely on wire racks before frosting.

Maple Buttercream – for 72+ mini cupcakes
2 sticks (8 ounces) unsalted butter, room temperature
2 cups powdered sugar, maybe more
1 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon kosher salt

Combine all ingredients in the bowl of a stand mixer fitter with a whisk attachment and beat on low speed until syrup and sugar are incorporated, about 1 minute.

Increase speed to high and beat until mixture is light and whipped, about 5 minutes. Use immediately to frost cupcakes. Refrigerate any leftovers in an airtight container or freeze for up to 1 month.

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Also…Happy Halloween! Hope you enjoy the photo of Chandon. 🙂


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