Apple Cupcakes with Cream Cheese and
Makes 12 cupcakes
Prep Time: 10 min.
Baking Time: 25 min.
- 3/4 stick (6 tablespoons, 3
ounces) softened unsalted
- 1 cup (7 1/2 ounces)
sugar, light or dark
- 2 large
- 1-1/2 cups (6-3/8 ounces)
1 teaspoon ground
you're using plain applesauce) or 1/2 teaspoon cinnamon
(if you're using cinnamon-flavored applesauce)
- 1/4 teaspoon ground
- 1/2 teaspoon
- 1/4 teaspoon
- 1-1/2 cups (12 ounces)
Preheat the oven to 375° F. Line a
12-cup muffin tin with papers and spray the insides, or lightly
grease the muffin tin.
Beat the butter and sugar
together until light and creamy.
Beat in the eggs, one at a time,
mixing well after each addition and stopping to scrape the sides
and bottom of the bowl.
In a separate bowl, whisk
together the flour, cinnamon, nutmeg, baking soda, and salt.
Add the flour mixture to the
butter/egg mixture. Stir in applesauce until well
blended. Spoon the batter into the
prepared muffin pan.
Bake for approximately 25
minutes, or until a cake tester inserted into a cupcake comes
Remove the cupcakes from the
oven, and cool in the pan on a rack for five minutes. After 5 minutes, remove the
cupcakes from the pan and return to the rack to finish cooling
completely before frosting.
- 6 ounces (2 small packages) softened
- 1-1/2 cups (6 ounces) confectioners'
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon lemon oil (optional) or 1
teaspoon grated lemon rind
- 1-1/4 cups (3 3/4 ounces) flaked
Mix the cream cheese, sugar, extract
and oil together, beating until smooth.
Use to frost tops of cupcakes.
Put coconut in a bowl.
Hold each cupcake upside down and
press gently into coconut.