I can officially say that I have created a cupcake recipe! An Apple Cinnamon Cupcake with Cinnamon Buttercream frosting! Yummy! Now I can cross one of the items from my bucket list.
What is wonderful about this cupcake is that it is moist, but not too moist from the apples. The apple provide a wonderful crunch while biting into the moist cupcake. For this cupcake, I just threw things together that I thought would give it the perfect balance. And to my surprise it worked!
In the picture, all the cupcakes are the same (apple). The cupcake to the left has red sprinkles and the same frosting, with green food coloring. (to resemble an apple). the Center cupcake is with the plain frosting. The cupcake to the right was the biggest hit, chopped walnuts. the walnuts gave the perfect crunch! I highly recommend if you ever want to do apple cupcake or a cupcake with carrot, banana, or even chocolate
2 cups Flour
1 cup sugar
½ cup buttermilk
½ cup butter, room temperature
1 whole egg, 2 egg whites
1 tbsp. Cinnamon
2 tsp. Baking powder
1 large Granny Smith apple
½ cup Apple butter sauce
Preheat oven at 376 degrees
Whisk flour, baking powder and cinnamon together. Set on side.
Whisk butter and sugar until fluffy. Add buttermilk (Buttermilk substitute: 1 cup milk and 1 tbsp lemon juice, mix and let sit for 5 minutes0
Add eggs one at a time till full mixed.
Add apple butter sauce. Mix through out
Add flour mixture to sugar mixture.
Add cut up apple ( ½ inch cube)
Put in cupcake cups and bake for 25 minutes (?)
Frosting
2-3 cups Confectioners sugar
1 cup room temperature butter
½ tsp. Cinnamon
2 tbsp. Milk (if frosting to hard, add more)
Mix everything
