Apple Spice Cupcake with Maple Buttercream Frosting

Just in time for Thanksgiving!

This cupcakes is moist and dense with flavors of cinnamon and ginger.  The Gala apples infused in the cupcake add a delicious mouthwatering experience that pairs well with the richness of the maple buttercream frosting.  Perfect for cold winter holidays, or anytime of the year.

For recipes, click on the tags to the right:

Little Cakes:  The Apple Spice Cake
Frostings:  Maple Buttercream

Maple Buttercream Frosting

Yield: 24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1 cup (8 oz) unsalted butter at room temperature
1 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
4 -5 cups powdered sugar

1.  Beat the butter on med-high speed until light and fluffy.  About 2 -3 minutes.  Slowly add in the maple syrup, vanilla, and salt until well combined.

2.  On medium speed, slowly add in the powdered sugar.  Add more or less powdered sugar if necessary to reach the desired frosting consistency.

The Apple Spice Cake

Yield: 24 cupcakes
Prep Time:  25 minutes
Bake Time:  30 minutes

INGREDIENTS:

4 medium Gala apples, shredded or finely chopped

2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1/2 cup unsalted butter at room temperature
2 cups sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup buttermilk

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and ginger.  Set aside.

3.  In a large mixing bowl, add the butter and beat on high speed until light and fluffy.  About 2 - 3 minutes.  Add in the sugar and vanilla and beat until the mixture for another 2 minutes.  Add the eggs one at a time, mixing well after each one.  Turn off the mixture and scrape down the sides of the bowl.

4.   Turn the mixture on low speed and slowly pour in the buttermilk.  Mix until well combined.  Slowly add in the flour mixture until well combined.  Finally, add in the shredded or finely chopped apples, and mix well.

5.  Fill the cupcake tins about 3/4 full, and bake for about 25 - 30 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

The Cranberry Orange Cake

Yield:  24 cupcakes
Prep Time:  20 minutes
Bake Time: 18 minutes

INGREDIENTS:

2 cups fresh cranberries
3/4 cup fresh orange juice
1/2 cup sugar

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

4 oz vanilla yogurt
1/3 cup cranberry orange drizzle

1/2 cup unsalted butter at room temperature
1 cup sugar
zest from two oranges
3 eggs


1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

3.  In another medium bowl, combine the yogurt and 1/3 cup of the cranberry orange drizzle.

4.  In a large mixing bowl, add the sugar and orange zest, and rub them together with your fingers until the sugar is fragrant.  Add the butter, and beat on medium speed until light and fluffy.  Add the eggs one at a time, mixing well after each one.

5.  Add half of the flour mixture until well blended, then add the yogurt cranberry orange mixture, and blend well.  Blend in the last half of the flour mixture.  Scrape the sides of the bowl as need be.

6.  Divide the batter evenly among the cupcake tins.  Bake for about 18 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

7.  Frost with Orange Cream Cheese frosting, and Cranberry Orange drizzle.

Cranberry Orange Cupcake with Orange Cream Cheese Frosting and Cranberry Orange Drizzle

Just in time for Thanksgiving!

The cupcake is infused with cranberry orange drizzle and orange zest.  The flavor of the moist cake is enhanced by the subtle orange flavor of the tangy cream cheese frosting, and the bold tart flavor of the cranberry orange drizzle topping.

This cupcake is the perfect compliment to a dark rich cup of coffee at breakfast, or any other time of the day or night. 

For recipes, click on the tags to the right:

Little Cakes:  The Cranberry Orange Cake
Frostings:  Orange Cream Cheese Frosting
Toppings:  Cranberry Orange Drizzle

Cranberry Orange Drizzle

Yield:  Enough for 24 cupcakes
Prep Time:  15 minutes

INGREDIENTS:

2 cups fresh cranberries
3/4 cup fresh orange juice
1/2 cup sugar

1.  In medium sauce pan, combine the cranberries and orange juice.  Simmer on low heat for about 10 minutes, until all of the cranberries have burst.

2.  Remove the pan from heat, and stir in the sugar until all of the sugar has dissolved.  Allow to cool.

3.  Once cooled, puree the mixture in a food processor, and store in the fridge until needed.

Orange Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1/2 cup unsalted butter, room temperature
8 oz cream cheese
6 cups powdered sugar
2 tablespoons fresh orange juice

1.  Beat the butter and cream cheese together on med-high speed until creamy, about 2- 3 minutes.

2.  Gradually add the powdered sugar on high speed, and add a tablespoon of orange juice after the 2nd and 4th cups of powdered sugar.  Add more powdered sugar if necessary to reach the desired frosting consistency.

Lemon, Lemon Curd Cupcakes with Vanilla Cream Cheese Frosting

A delicious light lemony flavor makes this cupcake a real mouthwatering treat anytime.  The vanilla cream cheese frosting brings the right amount of sweet tang to the tartness of the lemon cake.

For recipes, click on the tags to the right:

Little Cakes:  The Lemon Cake
Fillings:  Lemon Curd
Frostings: Vanilla Cream Cheese Frosting

The Lemon Cake

Yield: 24 cupcakes
Prep Time: 20 minutes
Bake Time: 18 minutes

INGREDIENTS:

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt

1 1/4 cups buttermilk
4 large egg whites

1 1/2 cups sugar
lemon zest from two lemons
8 tablespoons unsalted butter at room temperature
1 teaspoon vanilla extract
1/2 teaspoon lemon extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, mix together the flour, baking powder, and salt.

3.  In another medium bowl, whisk together the buttermilk and egg whites.

4.  In a large mixing bowl, add the sugar and lemon zest, and rub them together with your fingers until the sugar is fragrant.  Add the butter, and beat on medium speed until butter and sugar are light in color.  About 2 - 3 minutes.

5.  Add the vanilla and lemon extracts.  Then beat in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk mixture.  Add another 1/3 of the flour mixture, the rest of the buttermilk mixture, and finally the last of the flour mixture.  Continue beating until thoroughly mixed.

6.  Divide the batter evenly among the cupcake tins.  Bake for about 18 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

NOTE:  Take these cupcakes up a notch by coring them, and adding homemade lemon curd.