Apple Cupcakes

When the apples I received in my farm share were described as baking varieties, I had a great excuse to bake.  These cupcakes from Martha Stewart Kids are very moist, and especially good because of the cream cheese frosting.  I elected not to make the marzipan apple decorations, but included the instructions below.  This recipe makes 2 dozen cupcakes.

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)
  • Cream-Cheese Frosting (below)
  • Marzipan Apples (below)
  1. Preheat oven to 350 degrees. Line two standard muffin tins with paper liners; set aside.
  2. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
  3. Cream butter and sugar on medium-high speed in the bowl of a mixer fitted with the paddle until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
  4. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.
  5. Fill lined cups halfway with batter; bake until tops are springy to the touch, 18 to 20 minutes. Remove from tins; let cool on a wire rack. When completely cool, frost cupcakes; top with marzipan apples (optional).
  6. For marzipan apples:  Tint some marzipan red and some green (find it in the baking section of your grocery store). Roll red marzipan into balls on a cornstarch-dusted surface. Score bottoms with toothpick. For leaves, flatten teardrop-shaped green marzipan; add veins with toothpick. Roll worms from un-tinted marzipan; add green nonpareils for eyes. Use brown sprinkles for stems. Make holes for worm and stem, and insert.

For the Cream Cheese Frosting (Makes 3 Cups):

  • 1 package (8 ounces) cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, slightly softened
  • 4 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  1. Beat cream cheese in the bowl of a mixer fitted with the paddle until smooth; scrape down sides of bowl. Add butter; mix, scraping down sides of bowl as needed, until smooth, about 2 minutes. Gradually mix in confectioners’ sugar; add vanilla. Mix until smooth, about 1 minute. Use immediately.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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