Can we talk fruit in cupcakes for a minute? I’m fairly sure there are some people who would argue that it’s no longer a cupcake at all once you add fruit, but I tend to disagree. If the recipe is made using the creaming method (cream the butter and sugar, then add the eggs and finally alternately add the dry ingredients and liquid) and topped with frosting, it’s a cupcake in my book!
But anyway, fruit in cupcakes – it’s totally hit or miss for me. Sometimes the result can be brilliant, like these double chocolate raspberry cupcakes or this blueberry lime version, but for every recipe I’ve loved, there’s been another that just didn’t work. It’s usually a texture thing for me, either of the fruit itself, or what the fruit does to the texture of the cupcake.
All that to say, I’m immediately a little apprehensive when I come upon a fruity cupcake. But, as I scanned the recipe for these spiced apple cupcakes recently and realized there wasn’t actually any fruit in them, they went straight to my to-do list. Every bit of apple flavor in these light, tender cupcakes comes from that magical ingredient we talked about the other day – boiled cider. The cider lends the apple goodness I was craving in these fall-inspired cupcakes without any of the usual textural worries. The cinnamon cream cheese frosting is the cherry on top – sweet, spicy and a fantastic complement to the flavor of the cupcake. I couldn’t resist drizzling a little more boiled cider on top (both for garnish and flavor). I can’t recommend highly enough whipping up a batch of the cider, it really is a great ingredient to have around, especially this time of year!
I have one more recipe for you guys that showcases the cider, but I’m going to save it for later this month. Tomorrow I’m switching gears to talk about Thanksgiving – if you are still working to finalize your menu, you’ll want to stay tuned for some great sides and dessert ideas! π
Spiced Apple Cupcakes with Cinnamon Cream Cheese Frosting
cupcakes from Yankee Magazine, frosting adapted from Martha Stewart
Cupcakes
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs plus 1 large egg yolk, at room temperature
1/2 teaspoon vanilla extract
3 1/2 tablespoons boiled cider
1/2 cup whole milk, at room temperature
Frosting
1/2 cup (1 stick) unsalted butter, at room temperature
6 oz cream cheese (reduced fat is fine), at room temperature
2 cups confectioners’ sugar, sifted
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Preheat oven to 325 F. Line cupcake pan with paper liners.
In a medium bowl, whisk the flour, baking powder, cinnamon, ginger, and salt until combined. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until very light and fluffy, about 5 minutes. Add the eggs and then the egg yolk, 1 at a time, and beat well after each addition. Mix in the vanilla extract. In a measuring cup, whisk the milk and boiled cider together. With the mixer on low, alternately add the dry ingredients in 3 additions and the milk/cider combo in 2, beginning and ending with the dry ingredients and beating just until the batter is combined.
Divide the batter among the liners, filling each about 2/3 to 3/4 full. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for just a few minutes before removing them to the racks to cool completely.
To make the frosting: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. With the mixer on low, gradually add the confectioners’ sugar (stopping to scrape down the sides of the bowl once or twice) until completely incorporated. Add the cinnamon and vanilla and mix until combined.
To assemble the cupcakes: Transfer the frosting to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake. Drizzle with additional boiled cider and/or garnish with a caramel square, if desired.
Makes 12-14 cupcakes
I’m loving all these recipes using your cider! I made some pumpkin caramels earlier this fall and also used them as cupcake toppers…
Fruit in cupcakes is always a winner in my book. Love these!
I wish I had a bowl of that frosting to eat with a spoon right now. Sounds so amazing!
These sound so lovely! The frosting and little caramel really make this look perfect π
Yuuuuum! I am typically weary of fruit in cupcakes too but these I could do. They look fantastic!
I love your all cupcakes!
I love your blog!
Shorthly, everything is wonderful π
Yummy…!!! The cupcake sounds lovely. The icing and the caramel sauce makes it so tempting π
Fruit in desserts can be hit or miss – for me it’s not a texture thing but the juices release and can water down batter so fast causing very unpredictable results. You sure nailed these! And the cider recipe, I need to get on that!
Ooh, I am totally making these, maybe even tonight. I love apples, but sometimes they just don’t work in baked goods–too easy for things to get soggy. Such a good idea to use the boiled cider.
Each passing recipe I’ve seen these paste few days makes me want to make the boiled cider even more! These look fantastic and so fall-y!
Why must you continue to torture me?! The drizzle just killed me.
I love fruit in cupcakes! I have absolutely no problem with these π
These look amazing! And can you pretty please come down to Nashville and give me lessons in frosting cupcakes? You did a fabulous job!
Looks like you’re putting your cider to good use! These look so good!
I keep getting annoyed with myself for not doing any apple recipes yet this fall! This cupcake is incredible and that boiled cider?! Too much! π
The general concensus here was that these cupcakes were great! You can’t go wrong with a cream cheese frosting and we are all big fans! A perfect fall cupcake!
Thanks for sharing!
Some people think that fruit in a cupcake does not equal a cupcake?! Huh? What silliness. π These look out of control. I normally eat several cupcakes when I bake but I have a feeling I’d be set with one or two of these!
They sound absolutely gorgeous, lovely seasonal flavours.
I made this for Thanksgiving and it was AMAZING – an absolute hit! I was cooking in an unfamiliar kitchen and couldn’t find a cupcake tin where I was staying, so I used the same recipe and made a cake instead. Worked perfectly. Perhaps a cake was even better, because of how rich (but tasty!) the frosting is; a thin layer of frosting over the cake was less overwhelming than a big dollop of it on top of a cupcake would have been. Anyway, wonderful recipe. As someone who has made VERY few cakes in my life, it felt great getting so much praise on this apple cake, even from friends who only tried the leftovers!
what is boiled cider