Categories: Apples, Cupcakes, Dessert
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 3 apples, peeled, cored, and cut into 1-inch chunks (about 1 lb.)
- 2 tablespoons sugar, plus
- 3/4 cup sugar
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- freshly grated nutmeg, a pinch
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- Honey-Cream Cheese Frosting:
- 12 ounces cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar, sifted
- 2 tablespoons honey
Directions
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Position oven rack in middle of oven; preheat to 350°.
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Line a standard 12-cup muffin pan with paper or foil liners.
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In a saucepan over med-high heat, melt 2 tablespoons of the butter; add in apple chunks and 2 tablespoons sugar and cook, stirring often, until the apples are translucent and soft, 5-7 minutes; set aside to cool.
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In a bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, allspice, and nutmeg.
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In another bowl, with an electric mixer on med-high speed, beat the remaining 6 tablespoons butter and the 3/4 cup sugar together until light and fluffy, 2-3 minutes.
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Add in the eggs and vanilla and beat until combined.
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Slowly add the flour mixture and beat on low speed until combined.
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Add in the sour cream and reserved apple mixture, beating until just combined; scrape down the sides of bowl as needed.
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Divide the batter evenly among the prepared muffin cups, fill each one 2/3 full. Bake 18-20 minutes, until golden brown and a pick comes out clean.
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Let cool in the pan on a wire rack for 5 minutes.
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Transfer cupcakes to the wire rack and let cool completely, about 1 hour.
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Make the frosting: in a bowl, with an electric mixer on med-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes.
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Gradually beat in the sugar and honey and mix until thoroughly combined; scrape down the sides of bowl as needed; use right away, or if the consistency is too soft, refrigerate it until the frosting is spreadable, about 15 minutes.
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Frost the cupcakes with the frosting and serve (the frosted cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving).