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Apple Cupcakes with Honey Frosting

Happy October all! We’re officially into Fall! Fall is by far my favorite season. Sure, I’m cold all the time and love summer, but nothing beats New England in the Fall. Fall also means more pumpkins, more leaves, fewer thunderstorms, and more candy!

I created this recipe last month, but I think it works really well for all of fall. It’s still apple season, so this recipe is a great seasonal recipe.

 

Apple Cupcakes with Honey Frosting

Adapted from: What Megan’s Making

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Apple Cupcake Ingredients:

  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup packed brown sugar
  • 1 tablespoon molasses
  • 1/2 cup butter (1 stick)
  • 2 eggs
  • 1/2 cup milk
  • 2 teabags of apple tea (optional, but I used Cinnamon Apple Spice Tea by Celestial Seasonings)
  • 1 cup apple butter
  • 1/4 cup apple jelly (or more apple butter if you can’t find jelly)
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • Dried apple to garnish, optional

Honey Frosting Ingredients:

  • 1 package (8 ounces) cream cheese
  • 1/2 cup butter (1 stick)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/3 cup honey + more for drizzling

 

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Instructions:

  • Preheat the oven to 350 degrees. Line cupcake pans. This recipe will make 18-24 full size cupcakes.
  • Warm milk and put two tea bags in the milk. Set aside.
  • Mix butter, both sugars, vanilla, and molasses in a stand mixer until fluffy and well-incorporated.
  • Add the eggs, one at a time, beating well after each egg.
  • Mix in the remainder of the dry ingredients (flour, cinnamon, nutmeg, cloves, baking soda, and baking powder) and mix to combine.
  • Add in the apple butter, apple jelly, and tea-infused milk (take out the tea bag) and mix well, about 1-2 minutes.
  • FIll up cupcake liners (1/2 – 3/4 full) and bake for 18-23 minutes.
  • While the cupcakes are cooking, make the frosting!
  • Combine cream cheese, butter, honey, and vanilla and beat until fluffy, about 3-5 minutes. You may need to scrape down the sides of the bowl.
  • Add in powdered sugar, 1 cup at a time, scraping down the bowl if necessary. If 3 cups isn’t the right consistency, feel free to add more or less depending on your own personal taste – it’s hard to mess this up!
  • After frosting cupcakes, drizzle with honey and garnish with dried apple

 

I also made some mini-cupcakes, which take about 10-12 minutes to cook.

 

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