Apple and vanilla cupcakes recipe

Apple and vanilla cupcakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake

These apple and vanilla cupcakes are delicious and fluffy. Ideal for a variety of occasions.

Ayrshire, Scotland, UK

5 people made this

IngredientsMakes: 12 apple and vanilla cupcakes

  • 170g (6 oz) margarine or butter
  • 170g (6 oz) caster sugar
  • 170g (6 oz) self-raising flour
  • 3 eggs
  • 1 small apple - peeled, cored and finely chopped
  • 2 teaspoons vanilla extract
  • 2 tablespoons icing sugar
  • 1 to 2 teaspoons water
  • 12 fresh raspberries

MethodPrep:25min ›Cook:15min ›Ready in:40min

  1. Preheat the oven to 200 C / 180 C fan / Gas 6. Line a 12 hole muffin tin with paper cases.
  2. Add the butter to a bowl and cream with the sugar. Then sieve in the flour and mix in thoroughly.
  3. Whisk the eggs together in a separate bowl. Add the eggs to the cake mixture and beat until smooth. Add the apple and vanilla to the mix. Spoon into the prepared paper cases, filling no more than 2/3 full to ensure a good rise.
  4. Bake in the preheated oven for 12 to 15 minutes until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely.
  5. While the cakes are cooking grab another bowl and add in around 2 tablespoons of icing sugar. Mix in 1 of the 2 teaspoons of water. If the icing sugar gets too runny add more icing sugar; too thick, add more water.
  6. Once the cakes are cool drizzle the icing sugar over the top and add 1 raspberry on the top. Enjoy!

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Reviews in English (0)

The best apple pie cupcakes recipe! These cupcakes literally taste like apple pie and are super easy to make!

FALL! Fall it’s here, like officially here. Riding boots are out pumpkin spice lattes are being ordered – or whipped at home in the shape of a cupcake (check this PSL Cupcakes recipe!!) -, and I just can’t contain my excitement for anything apple cider and caramel. I know, basic, but what can a girl do when she loves fall so much? Easy, whip up a batch of these apple pie cupcakes.

Seriously friends these cupcakes are the bomb.com they are moist, flavorful, packed with apple, full of cinnamon and smell delicious while being baked which in my opinion is a total must!)

They are an apple pie shaped like a cupcake (hence the apple pie cupcakes name), and we were made for something like this.

They are soft and fluffy and topped with the most delicious maple frosting in the planet.

And they are singing you a love song, BAKE ME

So I guess that means that you should get all the ingredients and start baking this because duh, they are asking for it and two it’s so worth it even if you are not a cupcake fan.

For me, the secret is using a lot of apples, and I’m not talking about applesauce (that can be delicious as well but it’s not what we are looking for) I’m talking about real, fresh apples. If you live in somewhere that produces apple (hey Upstate NY) I’m talking about the kind of apple that you just picked on a farm or the ones you purchased from the lovely lady at the farmers market. Since the apples are the secret to make this so delicious, we need good apples, simple as that.

And we are going to grate them, or if you are lazy like me and don’t own a grater, just place them in your food processor and call it a day. What we don’t wants to feel apple chunks in our cupcakes. Mainly because that would make the cupcakes too wet and second, becuase we wound end up with batter that tastes like cinnamon and then an apple chunk instead of having all the flavors in all the cupcake.

Apple Beer Cupcakes

So, who would have ever thought about putting beer in cupcakes? ME!

I am more of a cocktail person than a wine or beer gal. But, I do enjoy all three libations. Like most women, I like just about any cocktail or alcoholic beverage that is sweet. I strongly detest red wine (I’m trying to find some appreciation for it) I don’t like my liquor straight (burns a hole in my heart) and I can’t stand dry wine ( I honestly don’t know why people will drink something that will make them thirsty). My favorite cocktails are Grey Goose and Cranberry and Amaretto Sours my favorite wines are Chateau St. Michelle Riesling and just about any types of Moscato and my favorite beers are Strongbow and ANGRY APPLE ORCHARD (which is technically cider but with alcohol. I just like calling it beer). OM freaking G is this stuff good. I had it for the first time a few weeks back when my friend was having a get together at a sports bar and she was drinking a glass. She knew that I would love it and I would not disagree with her after I tasted it. So, I ordered a tall glass of this incredible orchard goodness and a big plate of nachos ( I told you I like man food). It was fantastic! It doesn’t even taste like beer. It tastes like apple cider but with fizz. Me love it long time! I thought how it would taste if I were to add it to something that was already sweet and “applely” that is when these Apple Beer Cupcakes were born.

At first I was going to make an apple float, sort of like a root beer float but with chunks of apple ( I still might do that) and see how it were to come out. I decided on cupcakes instead. I don’t know why, how, or where this idea came from but I’m glad it did. I took a basic cupcake recipe and added some shredded Golden Delicious apples and added some of this delicious beer and made an easy cream cheese frosting and they came out beautifully. The cupcakes don’t taste, AT ALL, like they have beer in them. In fact, I was wondering why add the beer at all. But the beer does deepen the apple flavor of the cupcakes and adds a but more moisture, I think.

If you decided to try this with any other apple flavored beer, I am not sure if you would get the same result. I’m sure that it will be fine, but I can’t say that with absolute certainty. I think you should try Angry Apple Orchard anyway! It is a perfect beer for the fall and it is a perfect beer to make these cupcakes with. Until the next crazy cupcake invention….PEACE OUT!

Recipe Summary

  • Cooking spray
  • 6 ¾ ounces all-purpose flour (about 1 1/2 cups)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup granulated sugar
  • ¼ cup (2 ounces) 1/3-less-fat cream cheese, softened
  • ¼ cup butter, softened
  • 2 tablespoons amaretto (almond-flavored liqueur)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup reduced-fat sour cream
  • ¼ cup 2% reduced-fat milk
  • ¾ cup finely chopped Gala apple
  • 1 tablespoon all-purpose flour
  • Streusel:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons butter, chilled
  • 2 tablespoons sliced almonds
  • Glaze:
  • 1 cup powdered sugar
  • 4 teaspoons 2% reduced-fat milk

Place muffin cup liners in 12 muffin cups coat with cooking spray.

Weigh or lightly spoon 75 ounces (about 1 1/2 cups) flour into dry measuring cups level with a knife. Combine 75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl toss well.

Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.

To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.

To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.


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