Baker’s Recipe: Apple Cinnamon Cupcakes with Cinnamon Frosting

The lumbering frost giant raised the charred remains of its tree trunk club, swinging violently at the source of the last fireball. Ducking, Thaxus kept trying to think of how in the nine spheres did a frost giant manage to find its way into the Amwa swamps. Some things are just always out of season.

For all intents and purposes, this should be a fall dessert, so posting it on the first day of Spring shows that more than the clock on my stove is slightly off. After a friend requested apple crisp cupcakes, I spent a lot of time thinking of how I was going to get it to work. But upon discovering that the apples and crumb topping would sink into the cupcakes while baking, I knew I had a winner.

Apple Cinnamon Cupcakes with Cinnamon Icing
Makes 18 – 20 cupcakes

For the Apple Caramel…
2 apples, peeled and cored
4 tablespoons white sugar
4 tablespoons brown sugar

1 teaspoon molasses
1 teaspoon lemon juice
1 teaspoon cornstarch
2 teaspoon of butter
1 tsp cinnamon
1/2 tsp nutmeg

For the cinnamon cupcake batter…
2 cups flour
2 teaspoons baking powder

2 teaspoon cinnamon
1/2 teaspoon nutmeg
dash of salt
1 cup buttermilk
8 tablespoons of butter, softened
4 large eggs
1 1/2 cup of sugar
2 teaspoons of lemon zest
1 tablespoon of vanilla extract

For the crumb topping…
4 tablespoons of butter
4 tablespoons brown sugar
4 tablespoon of oats
1 tablespoon of flour
1 teaspoon of cinnamon

For the cinnamon frosting…
5 tablespoons of butter, softened
3 cups of powdered sugar
1 tablespoon of vanilla extract
1 tablespoon of cinnamon
2 tablespoon of cream

Mixing bowls
Sauce pan
Muffin tin
Cup liners
Measuring tools
Mixing spoons
Electric mixer

Peel and core the apple then finely dice into 1/4 inch cubes. Place in a sealable container with the sugars, molasses, lemon juice, cinnamon and nutmeg and allow to soak for an hour in the fridge.

Preheat the oven to 350 degrees F and line a muffin pan with 12 liners. Strain the apples so the liquid goes into a sauce pan over medium heat. Whisk in the butter and corn starch until it thickens and remove it from heat. Set the apples aside for now.

In a large mixing bowl, cream together the butter, vanilla extract and sugar to start the batter. Then incorporate the eggs one at a time. Sift the flour, cinnamon, sugar, salt and baking powder together and mix into the creamed mixture. Alternate adding the dry ingredients with the buttermilk.

To make the crumb topping, melt the butter and sugar together then add in the cinnamon and oats, add flour as needed to make it coarse and crumble.

Once the batter is smooth, divide it evenly between the cups. Evenly add in the diced apples to the middle of each cup, gently partially pushing it into the middle of the soon-to-be cupcake. Top each cupcake with crumb topping before baking. While baking, the crumb and apples will sink into the cupcake batter.

Allow the cupcakes to bake for 15-18 minutes and let them completely cool before icing.

To make the icing, cream the butter, cinnamon and vanilla extract together. Reduce the amount of cinnamon to prevent the frosting from being too hot if you desire – you can always add more if it needs more kick. Alternate by adding the powdered sugar and cream, if the frosting is too wet, add more sugar, if it’s too dry, add more cream.

Frost the cupcakes and then drizzle the caramel-apple topping on top.