I made these last night for Rosh Hashana dinner, and they turned out too good not to share. It’s a mishmash of recipes adapted into one, since I couldn’t find any apple cupcakes/frosting recipe that wasn’t all about caramel (I’m not a fan).
Apple cupcakes with brown sugar cream cheese frosting (24 cupcakes)
For the Cupcakes:
1 cup sugar
100 gr butter, melted
1/2 cup yogurt
1/2 cup orange juice
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
2 large apples, peeled and cut into small cubes
For the Frosting:
170 gr butter, room temperature
350 gr cream cheese
1.5 cups brown sugar
1 tsp vanilla extract
Cupcakes: Pre-heat oven to 180 degrees Celsius (350 F). Whip sugar and butter, add eggs and stir until smooth. Add yogurt and orange juice. In a separate bowl mix flour, baking powder and baking soda. Add dry ingredients and apple cubes to the creamed mixture and stir until just combined. Fill cups in an oiled cupcake pan to 3/4 height and bake 12-15 minutes until lightly golden or until a toothpick comes out clean. Let the cupcakes completely cool over a rack before frosting.
Frosting: Mix all ingredients. I put the bowl and the mixer whips in the freezer for a few minutes first. The ready frosting sat in the fridge overnight (although not mandatory, I just hadn’t had any time).
I used a closed flower tip (similar to the 2D Wilton tip) for the rose shape. This was the first time my frosting looked almost pro (and not like a messy heap). All my frosting fears disappeared when I watched this 20 seconds video on how to do it. It really is that easy!