Apple Spice Mini Cupcakes- Auditioning Desserts for Thanksgiving!

Last Christmas I gave my Mom a subscription to a pretty little magazine called Tea Time.    Apparently it was a buy one, get one free deal, so I began getting the magazine as well.  I am not a tea person, but the magazine is beautiful and has some nice recipes. When the September/October issue arrived earlier this fall, I saw a recipe for Apple-Spice Mini Cupcakes.  The recipe just feels like fall, so I knew it would be a perfect choice for Thanksgiving.  Since we are getting close to the big day, I wanted to give it a try to make sure that it was in fact as good as it looks and of course, that I can make it! 

I made a couple of little changes to the recipe, based on my experience and the way I like to bake, so here is my version:

Apple-Spice Mini Cupcakes 

                                                         

1 1/3 cups flour, sifted                                              

1 tspn baking powder                                               

1 tspn cinnamon                                                       

1/2 tspn baking soda                                                

1/4 tspn salt                                                                                                                           1/4 tspn ground nutmeg                                                                       

3/4 cup sugar                                                           

1/3 cup unsalted butter
3/4 cup sugar
2 large eggs, beaten
1/2 tspn vanilla 
1/2 cup unsweetened applesauce
1/4 cup peeled and finely chopped Gala apple
Buttercream frosting (Recipe below) 

1. Preheat oven to 350 degrees.  Line mini muffin pans with mini cupcake wrappers. 
2. In a medium sized mixing bowl mix together flour, baking powder, cinnamon, baking soda, salt and nutmeg. 
3. In a large mixing bowl, combine butter and sugar, and using an electronic mixer, beat at high speed for about three minutes until the mixture is light and fluffy. 
4. Add eggs, mix well.  Add vanilla extract, mix well. 
5. Add flour mixture to the butter mixture in thirds, alternating with the applesauce, beginning with the flour mixture, mixing with electric mixer until just combined. 
6. Add apple, stirring with a spoon until just combined.
7. Fill mini muffin cups 2/3 full. 
8. Bake until wooden pick inserted into the center comes out clean.  If using a dark or non-stick pan, check at 9 minutes.  If using a regular pan, bake for 11-13 minutes. 
9. Let cupcakes cool in the pan for 10 minutes.   Cool completely on wire rack before frosting. 

Buttercream Frosting

1 cup unsalted butter, at room temperature

4 cups powdered sugar

3 TBSNS milk (the original recipe calls for whole, but skim works too) 

1/2 tspn vanilla

1/4 tspn salt (optional, I did not use) 

Combine butter, milk and vanilla (and salt if using) in a large mixing bowl.  Beat until creamy.  Gradually (and I do mean gradually!) add powdered sugar beating until smooth and fluffy. Store in an airtight container in the refrigerator. 

The recipe calls for frosting the cupcakes using a piping bag and a large star tip, piping just a dollop of frosting on each.  I did this, as you can see, and it is pretty, but there was a lot of leftover frosting.  I think you could also just smooth the frosting on and it will be just as good, if not as cute, and you will use more frosting. Just a thought! 

The cupcakes are a delicious little bite-sized taste of fall.  I might add a little cinnamon to the frosting when I make them again, or maybe a little more vanilla.  That's the great thing about home baking- you can make the treats your own! 

If you would like to take a look at the Tea Time magazine, click here. The November/December issue is absolutely beautiful! 

As far as Thanksgiving goes, I am sharing the treats with friends and family this weekend.  We shall see whether they want them on the menu for the big day! 

Thanks for stopping by today! 

~Cynthia