If you can’t tell, I LOVE apples! Lately I’ve been craving a good, crisp apple. I had hoped to make it up to the Elijay Apple Festival in Elijay, Georgia this weekend, but unfortunately that didn’t happen. Not to worry though, this weekend I’m going to North Carolina, so I plan on coming back loaded down with fresh apples, apple cider, apple butter, and apple pie.
This recipe is one of those perfect fall treats. I altered it from it’s cake format to be a cupcake because let’s be real, I’m one person and I cannot eat a full cake. Well, I could, but I shouldn’t. I used the same cream cheese frosting that my Pumpkin Cupcakes used… Cinnamon Maple Cream Cheese. It was so worth it!
- 3/4 cups (1 1/2 sticks) unsalted butter at room temperature
- 1 1/2 cups sugar
- 1 tablespoons light molasses
- 3 large eggs
- 1 1/2 cups cake flour
- 2/3 teaspoons baking soda
- 1/8 teaspoon kosher salt
- 1 tablespoons ground cinnamon
- 1 teaspoons ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup sour cream
- 2 small apples, peeled and shredded (about 3/4 cups)
- 1 tablespoon vanilla extract
1. Preheat oven to 350 degrees. Spray 2 muffin tins and set aside.
2. Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula.
2. Beat in the molasses. Add the eggs, one at a time, beating between each addition.
3. In a medium bowl, stir together the flour, baking soda, salt, and ground spices to blend.
4. Add the flour mixture and sour cream alternately to the batter. (Start and end with the flour mixture, adding the flour mixture in 3 increments and the sour cream in 2 increments.) After each addition, mix on low speed just to combine the ingredients.
5. Stir in the shredded apples, vanilla, and ginger.
6. Pour into muffin tins and bake for 25 minutes, or until browned.
Once completely cooled, top with my Maple Cream Cheese Frosting.