Apple Pie Cupcakes - With A Tutorial On How To Frost Them

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WOW HOW EXCITING! A CUPCAKE THAT LOOKS LIKE A PIE! ...and they taste like both! These cupcakes have a cinnamon cake base, filled with yummy apple pie filling and topped with a Salted Caramel Buttercream Frosting. Perfect for a Friendsgiving or Thanksgiving get together. Gotta love the holidays, right? Okay let's get going.

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***In addition to the cinnamon cupcake ingredients and the salted caramel buttercream ingredients, you will also need 2 frosting tips: #7 & #12 AND apple pie filling. You can make the filling yourself or buy it from the store- I chose store bought because it's so darn good and saves plenty of time!

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INGREDIENTS:

For the cupcakes:

6 Tablespoons (3/4 stick) salted butter, at room temperature

1 Cup Granulated Sugar

2 Large Eggs, at room temperature

1 Cup Vanilla Yogurt (I used non-fat)

1/4 Cup Vegetable Oil

1 Tablespoon Vanilla Extract

1+3/4 Cups All-Purpose Flour

1+1/2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

3/4 Tablespoon Ground Cinnamon

1/4 Teaspoon Salt

 

For the Salted Caramel Frosting frosting:

1 Cup (2 sticks) salted butter, at room temperature

1 Teaspoon Butter Extract

5 to 6 Cups powdered sugar, depending on how stiff you like your frosting. I used 5

1/4 Cup Salted Caramel Sauce (I used Trader Joe's Brand)

1/2 Teaspoon Sea Salt

 

DIRECTIONS:

For the cupcakes: (Makes about 16 cupcakes)

1.  Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.

2. In a large mixing bowl or a stand mixer with a paddle attachment, cream together the butter and sugar for at least 1 minute, until smooth. Add the eggs one at a time and mix until incorporated, scraping down the sides as needed. Then add the the yogurt, vegetable oil and vanilla extract. 

3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Slowly add the flour mixture into the wet mixture. Careful not to over-mix.

4. Spoon the batter into cupcake liners about 2/3 full and bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer cupcakes to a wire cooling rack. Let cool completely before frosting.

 

NOTE*** If you want to make this batter into a cake, bake for 20-22 minutes for 2 8-inch rounds.  

 

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For the Salted Caramel Buttercream frosting:

1. In a stand mixer with a whisk attachment or in a large mixing bowl, whisk together the butter until creamy. Add the butter extract and salt. Then, slowly add one cup of powdered sugar at a time- whisk on low so it doesn't blow up in your face. Then once it's all incorporated, add the salted caramel sauce. Whisk for at LEAST 3-5 minutes. This helps the frosting become light and fluffy. Set aside.

 

NOW FOR THE EXTRA FUN PART!!

Here is how to frost these bad boys:

Step 1: Grab a beautifully baked cinnamon cupcake- make sure its completely cooled!

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Step 2: Core part of the top off- I tilted my knife slightly down while cutting and left about 1/4 inch of cake towards the liner for room to frost. 

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Step 3: Fill the cute little cake with about 1 Tablespoon of apple pie filling. I had to chop up the apples a bit because they came in large chunks.

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Step 4: Put your frosting in a piping bag with the smaller tip (#7) and draw three lines across the top of the cake. Then slightly turn your cupcake and frost three more lines so they make an X shape. NOTE** If you do not have piping bags or frosting tips- HAVE NO FEAR! You can use a plastic sandwich bag. Been there, done that!

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Step 5: Now use the #12 frosting tip and squeeze & wiggle the frosting around the rim of the cupcake until it reaches where you started. Easy as pie, right? 

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I hope you all have a happy Thanksgiving! Don't forget to share this recipe with friends and family!!  

Vanilla Cupcakes With Peppermint Buttercream Frosting

Hey people!!

Lets kick off Sunday Funday the right way- with cupcakes!

These cakes are my go-to vanilla cake/cupcake recipe because I have ever had a person try it and tell me anything other than "SO GOOD!!" They are light and fluffy with a slight buttery flavor that is just irresistible. 

I topped these cupcakes with a peppermint frosting (tis' the season, right?) And garnished it with a peppermint candy. If you were wondering how bakeries get their buttercream frosting light and creamy- here is the secret. You must, must, must whip the frosting for at least 5 minutes. This allows air to get into the frosting and it will almost double in size in your stand mixer. It's amazing how quickly the buttercream changes from dense and heavy to light and fluffy! 

What dessert are you most excited to make around the holidays?  

INGREDIENTS:

For the cupcakes:

6 Tablespoons (3/4 stick) salted butter, at room tempterature

1 Cup granulated sugar

2 large eggs, at room temperature

1/3 Cup vanilla non-fat yogurt

1/4 Cup vegetable oil

1 Tablespoon vanilla extract

1+3/4 Cups all-purpose flour

1+1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 Cup buttermilk

 

For the peppermint frosting:

1 Cup (2 sticks) salted butter, at room temperature

1 teaspoon peppermint extract

5 to 6 Cups powdered sugar, depending on how stiff you like your frosting. I used 5

3 Tablespoons milk

 

DIRECTIONS:

For the cupcakes: (Makes about 16 cupcakes)

1.  Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.

2. In a large mixing bowl or a stand mixer with a paddle attachment, cream together the butter and sugar for at least 1 minute, until smooth. Add the eggs one at a time and mix until incorporated, scraping down the sides as needed. Then add the the yogurt, vegetable oil and vanilla extract. 

3. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the flour mixture into the wet mixture. Careful not to over-mix. Then slowly add in the buttermilk and mix until smooth.

4. Spoon the batter into cupcake liners about 2/3 full and bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer cupcakes to a wire cooling rack. Let cool completely before frosting.

 

NOTE*** If you want to make this batter into a cake, bake for 20-22 minutes for 2 8-inch rounds.  

 

For the peppermint frosting:

1. In a stand mixer with a whisk attachment or in a large mixing bowl, whisk together the butter until creamy. Add the peppermint extract. Then, slowly add one cup of powdered sugar and 1 Tablespoon of milk at a time, alternating between the two until you have used all of it.  Whisk for at LEAST 3-5 minutes. This helps the frosting become light and fluffy. Frost cupcakes and enjoy!

 

The BEST Chocolate Cupcakes With Speculoos Cookie Butter Frosting

ITS SUNDAY FUNDAY!

I cannot tell you how excited I am to have found a chocolate cake recipe that is moist, super chocolate-y and pairs well with any frosting. This cupcake recipe is adapted from Ina Garten's Chocolate Cake recipe. There is coffee in the batter which deepens the chocolate-y flavor, making it better than any chocolate cake you've ever had. One of my biggest pet peeves is a dessert that tastes like it wasn't made with love. Coffee=love. These cupcakes have coffee in it. How can you go wrong!

THEN comes the frosting. Speculoos cookie butter is a beautiful thing. This frosting is salty but sweet, light, and creamy. It's perfect for frosting cakes or eating with a big spoon (like I did.) Yes, I may have had a couple spoonfuls. Whoops. 
I had such a field day taking photos of these little beauties. Recipe makes about 26 cupcakes.

INGREDIENTS:

For the Chocolate Cupcakes:

1+3/4 Cups all-purpose flour

2 Cups granulated sugar

3/4 Cups Cocoa powder (I got mine from Trader Joes)

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 Cup buttermilk OR 2% Greek Yogurt 

1/2 vegetable oil

2 large eggs, room temperature

1 teaspoon vanilla extract

1 Cup strong coffee

For the Cookie Butter Frosting:

1 Cup (2 sticks) Salted butter, at room temperature 

3/4 Cup Speculoos Cookie Butter

3 Cups powdered sugar

3 Tbsp Milk

 

 

DIRECTIONS:

For the Cupcakes:
1. Preheat oven to 350F. Line a muffin tin with cupcake liners. Set aside.

2. Combine flour, sugar, cocoa powder, baking soda, baking powder and salt in a stand mixer and mix until combined. In a seperate bowl, combine the buttermilk, oil, eggs, and vanilla until smooth. Pour the wet mixture into dry mixture and mix just until smooth, scraping down the sides as needed. Add the coffee and mix until incorporated. Fill each cupcake liner just under 3/4 full (they do not rise too much) and bake for 16-20 minutes or until a toothpick inserted comes out clean. My oven is strong so it took me about 17 minutes. Remove from the oven and let the cupcakes cool in the muffin tins for 5 minutes before turning out onto a wire rack to cool completely. While the cupcakes are cooling, make the frosting.

For the Speculoos Cookie Butter Frosting:

1. In a large mixing bowl or a stand mixer with a whisk attachment, cream together the butter, Cookie Butter and vanilla extract until smooth. Slowly add the powdered sugar and milk, alternating between each until completely incorporated. I like to whisk my frosting in the stand mixer for about 5 minutes so air gets into it and it becomes light and fluffy. 

2. Frost cupcakes and enjoy!

 

NOTE*** For the drizzle, I melted some Fudge Topping from Trader Joes and drizzled it over the frosting. 

Two days of baking

Hi hi! Happy Saturday, friends! It is such a beautiful day- I hope you are all spending it with the people you love. 

The reason I haven't posted in a couple days is because I have been crazy busy decorating cakes/cupcakes/cookies for events so I figured I could share photos with you!  

On Friday I decorated a cake for my boyfriends aunt & uncles surprise birthday party  

 

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This was a chocolate cake with pistachio filling

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And today I made cookies and cupcakes for a baby shower 

 

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Super simple and super delicious. 

Thank you for checking out my blog! Come back soon to see more recipes!!