Here are some tender and delicious cupcakes that are so muffin-like, you can eat them for breakfast! They're especially good topped with a simple crumb topping you can get the recipe for here. Your friends and family will be really impressed by the professional look you'll achieve. You don't need to confess that they're easy!
We slightly adapted a recipe from the Cupcake Project - a great source for gorgeous baked goods. These little cakes are best using a crispy apple. We used some Honeycrisps that were a little wrinkly.
We also cut back on the spices the original recipe called for. We found them plenty flavorful. But if you want them to pack a zingy, autumn punch, feel free to double the spices listed.
We also reduced the original baking time recommended for these cupcakes. We found that are cupcakes were a little overbaked at less than the recommended time. But ovens vary, so use your judgement on when they seem done.
Recipe makes 12 cupcakes. Depending on how you top them, they will keep on the counter in sealed container for several days. They also freeze well without frosting.
Nutrition Calories: 500kcal | Carbohydrates: 76g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 109mg | Potassium: 167mg | Fiber: 1g | Sugar: 61g | Vitamin A: 730IU | Vitamin C: 1.8mg | Calcium: 72mg | Iron: 1.2mg
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