Mini Apple-Spice Cupcakes
Yield: 36 servings
  • 1⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ⅓ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup unsweetened applesauce
  • ¼ cup finely chopped, peeled Gala apple
  • 1 recipe Vanilla Buttercream Frosting (recipe follows)
  1. Preheat oven to 350°.
  2. Line 36 wells of mini muffin pans with mini baking cups.
  3. In a medium bowl, combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg, whisking well.
  4. In a large mixing bowl, combine butter and sugar, beating at high speed with a mixer until light and fluffy, approximately 3 minutes. Add eggs, one at the time, beating well after each addition. Add vanilla extract, beating well. Add flour mixture to butter mixture in thirds, alternately with applesauce, beginning and ending with flour mixture, beating just until incorporated. Add apple, stirring to combine.
  5. Using a levered 2-teaspoon scoop, divide batter among prepared wells of muffin pans.
  6. Bake until a wooden pick inserted in the centers comes out clean, 11 to 13 minutes. Let cupcakes cool in pans for 10 minutes. Transfer cupcakes to a wire cooling rack, and let cool completely.
  7. Place buttercream in a piping bag fitted with a large open-star tip (Wilton#1M), and pipe an upright dollop of buttercream onto each cupcake.
Make-Ahead Tip: Cupcakes can be made a day ahead, placed in a single layer in an airtight container, and refrigerated until needed.
Recipe by TeaTime Magazine at