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Applelicious Apple Cupcakes

By Elaine Mellen

Posted on October 27, 2015

Ah, fall is in the air, the holidays have arrived, and that means wonderful desserts! My applelicious apple cupcakes are the perfect treat to welcome the changing seasons.

Fall is my favorite time of year. The leaves start to change with the crisp autumn air, and apples are bountiful. Plus, who doesn’t love all the clothes? Soft cashmere sweaters, light wool pants, and boots! To complement my excitement are these tasty cupcakes.

My apple cupcakes are truly half cupcake and half muffin, but totally delicious.

Applelicious Apple Cupcakes

Cream Cheese Filling

1 package (8 ounces) cream cheese

1/4 cup butter, softened

1/2 cup sugar

1 large egg

2 tablespoons flour

1 teaspoon vanilla

Apple Batter

1 cup finely chopped pecans

3 cups flour

1 cup sugar

1 cup firmly packed light brown sugar

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground allspice

3/4 cup canola oil

3/4 cup apple sauce

1 teaspoon vanilla

3 cups peeled Gala apples, finely chopped

Praline Frosting

1/2 cup firmly packed light brown sugar

1/4 cup butter

3 tablespoons milk

1 teaspoon vanilla

1 cup powered sugar

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Directions:

Prepare Filling: Beat first three ingredients at medium speed, with electric mixer, until blended and smooth. Add egg, flour, and vanilla. Beat until fully blended.

Prepare Batter: Preheat oven to 350 degrees F. Bake finely chopped pecans in a shallow pan for 8-10 minutes, until toasted.

Stir together flour and next seven ingredients in a large bowl. Stir in eggs and next three ingredients, just until dry ingredients are moistened. Stir in apples and pecans.

Spoon batter into cupcake lined pans, filling halfway. Then spoon about 1/8 cup of cream cheese filling on top of batter, using all the filling. Top cream cheese with the remaining batter.

Bake 20-25 minutes, until wooden tester comes out clean. Makes 24 cupcakes.

Prepare Praline Frosting: Bring brown sugar, butter, and milk to a boil in a 2 quart sauce pan over medium heat, whisking constantly. Boil one minute. Remove from heat, add vanilla, and stir.

Gradually whisk in powdered sugar until smooth. Stir for 3-5 minutes until frosting slightly thickens. Before the frosting is cool, ice the cupcakes. Top with chopped pecans and one dried apple chip.