Apple Pie Cupcakes

Hello friends! It is officially Fall! While I'm a little bummed about the lack of sunshine and the excess rain, the trees are absolutely gorgeous. My roommates and I have been constantly drinking spiced cider and and carving pumpkins and carrying around our personal space heaters to each room we move to. It's like we are bachelors with only one light bulb carrying it around to whichever room we need light in. You know, Yolo. In the spirit of the season and to ease my woes/ self pity about having to work on Halloween weekend, I whipped up a little batch of apple pie cupcakes. Don't be alarmed, it wasn't another Pi Day Mishap sort of situation. They were scrumptious. It was the perfect little treat before everyone went out and about on their merry ways to various Halloween festivities/ Work.

The Dread Pirate Pinta, Patty Mayonnaise, Lumberjack, Cow, Formal Apology. Happy Halloween!!

CAKE
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
Many shakes of cinnamon (this is kind of to taste. I LOVE cinnamon)
1 cup sugar
1 stick butter (room temperature)
2 eggs
Splash of vanilla
3/4 cup apple cider

Sift together the flour, baking powder, cinnamon, and salt. and set aside. In a separate bowl cream the butter and sugar. Add the eggs and vanilla one at a time. Alternating with portions of the cider, add the flour mixture to the butter mixture. Blend until creamy and combined, being cautious not to over mix. Divide the batter among lined cupcake tins and bake at 350 degrees for 20-23 minutes. Usually 20 minutes is the perfect timing for my recipes, but this one took a bit longer. It seems as though most of our household appliances are on the fritz, though, so bake at your own discretion. As always, let the cupcakes cool completely before frosting.

APPLE PIE TOPPING
5-6 Apples (I used honey crisp and braeburn because I don't like granny smith, but if you like tart, those seem like a nice option too)
3 T butter
Cinnamon to taste

Peel the apples and cut them into small pieces. I used a paring knife and just cut away at them willy nilly. In a large pan (I used a wok because that was readily available and seemed to keep my apples in check and in the pan) melt the butter and add the apples and cinnamon. Saute the apples until they are a bit soggy (I realize this usually isn't a word you want to use when discussing food items. Maybe soft is a better word) and warm. Pull them off the burner and let them cool completely.

Place/mound the completely cooled apples on top of your completely cooled cupcakes.

FROSTING
1 1/2 sticks butter (room temperature)
3 cups powdered sugar
Lots of cinnamon (again, to taste)
Splash of vanilla
A splash or two of apple cider

Beat the butter and slowly add to powdered sugar and cinnamon. Add the vanilla and apple cider for liquid cohesiveness. The apple cider gives the frosting a really nice, light flavor but it can make the frosting really thin, really quickly so add with caution! Spoon or pipe onto your apple-topped cupcakes!

My frosting got a bit thin. Oops. I sprinkled mine with a bit of cinnamon

These were totally yummy. They were light and fluffy and the frosting and batter had the perfect amount of apple flavor to compliment the real-life apple mountain on top. I think these would also be really good with some sort of caramelized nut or something of the sort. Or maybe a pie crust-like struesel. 

Happy Fall!!

xoxo,

KG