Apple Cupcakes with Apple Buttercream Frosting
Serves 12
25 mins prep
22 mins cook
47 mins total
Moist apple cupcakes with chunks of fresh apples, hints of lemon and ginger topped with apple buttercream frosting..
Apple Cupcakes
cupall purpose flour10.5-11% protein
tspbaking soda
ozunsalted buttersoftened
tbsplemon zest
ozeggsroom temperature
ozsour cream room temperature
pink lady or honeycrisp applecore and stem removed, chopped into small pieces
Apple Buttercream Frosting
pink lady or honeycrisp applecore and stem removed, chopped into small pieces
ozcream cheeseroom temperature
ozunsalted buttersoftened
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Apple Cupcakes
Preheat oven to 350℉ (180℃) and line 12-capacity cupcake pan with paper liners.
Whisk together the flour, baking powder, baking soda, salt and ginger in a medium bowl. Set aside.
In the bowl of stand mixer using a paddle attachment on medium speed or a large bowl using a hand held mixer, beat together the butter and sugar until fluffy. About 2 minutes.
Add the eggs one a time, mixing in completely. Followed by the sour cream and vanilla, until smooth.
Spoon in the flour mixture and mix until just incorporated. Scrape bottom and side of bowl as needed.
Fold in the apple chunks with a rubber spatula.
Divide the batter evenly between the the 12 cupcake cups.
Place tray on center of middle rack and back for 22-24 minutes until a toothpick inserted comes out clean or with moist crumbs.
Place pan on a wire rack and allow cupcakes to completely cool before frosting.
Apple Buttercream Frosting
First, prepare an apple puree to mix into the frosting.
Place apple chunks, lemon juice, light brown sugar, and ginger in a medium skillet on medium heat.
Using a rubber spatula, slowly stir apples while cooking 4-5 minutes until softened, but not mushy.
Transfer apple mixture to a food processor or blender and pulse just enough to chop into small shreds but still remain slightly chunky. Set aside.
In the bowl of a stand mixer with whisk attachment or using a hand held mixer and a large bowl whip cream cheese and butter until fluffy.
Add vanilla and 1 cup of confectioner's sugar, whipping until smooth. Add an additional cup of confectioner's sugar until desired thickness is reached.
Add apple puree and mix again to incorporate.
Transfer frosting to a piping bag with desired tip. Pipe frosting onto cupcakes and top with edible flowers to serve.