Apple Cupcakes Recipe
Nothing makes a kitchen feel cozier than the aroma of these hearty apple cupcakes, rich with cinnamon and spice.
Makes: About 18-24 standard cupcakes. Each cupcake serves 1.
Apple Cupcakes is rated out of 5 by 19.
Rated 1 out of 5 by weeeeeeeyyyyyyyyyyyyyaaaa from these cupcakes tasted awfull! and what worse they gave my whole family food poisoning. i reccomened for you not to attempt these cupcakes!!!!!!!!these cupcakes tasted awfull! and what worse they gave my whole family food poisoning. i reccomened for you not to attempt these cupcakes!!!!!!!! these cupcakes should not be advertised on the world wide web and like everybody has said they are stodgyy
Date published: 2013-03-20
Rated 5 out of 5 by McHamCake from I read reviews before I made these, and like many fruit flavored cupcakes I saw that the common problem was too dense or raw on the inside and too "muffin like" on the outside. A couple of remedies that work for me is split the sugar in half between granulated white and brown sugar according to what the recipe calls for. I also like to swap milk/sour cream our for regular or lowfat buttermilk. If anyone has access to Creme Fraiche, that works even better. If not it's simple to make and adds a great silkiness to pretty much anything (to me anyways lol) You just combine 1 cup of Heavy Whipping Cream and 2 Tbsp of buttermilk (doesn't matter what fat content) into a glass jar or airtight container at room temperature for 8-24 hours or until thick. It's consistency will be a lot like sour cream and that is pretty much how it is supposed to be. Good luck fellow bakers and I hope this helped you :-)
Date published: 2012-04-01
Rated 3 out of 5 by dzcakes from These were great cupcakes. Moist and I added alittle more cinnamon then the recipe called for and they turned out good. Great even without frosting. I made these for a classroom party and the kids loved them. I also made them before with filling them with buttercream frosting and again they were good.
Date published: 2010-12-01
Rated 3 out of 5 by jagger1961 from didnt turn out the way i thought they would. followed recipe exactly. looks more like a muffin, dry on outside, moist maybe even undercooked on inside. baked few minutes longer but outside was gettin too cooked. what did i do wrong, any suggestions??
Date published: 2011-04-01
Rated 2 out of 5 by bel1196 from i am kind of a newer baker but i can do cupcakes pretty good and i did these and i dont know what i did wrong..they came out weird looking..they looked raw and but they werent..it also taste kinda flour-y what did i do wrong? does anyone know??
Date published: 2011-05-16
Rated 1 out of 5 by cakessssssssssssssss from i dont like this recipe at all making it at home was a nightmare, my oven broke this happend because of a explotion of the cupcakes. i am going to reccomend a different recipe as this one was rubish. TRY BBC GOOD FOOD!
Date published: 2013-03-20
Rated 2 out of 5 by SammRian7941 from Was very heavy, more like a muffin. But in the end I filled it with the Cinnamon cream cheese filling and topped it off with Carmel Butter Creme frosting. (bot from wilton.com) and together the combination was great.
Date published: 2011-03-19
Rated 5 out of 5 by Danceflamingo from the cupcakes were good but we did to batches because the recipe only makes 14. the sencond time we dyed them green and added miore cinnimon and vanial for taster. then we ate them at a cupcake decorating for fall!!!!
Date published: 2011-10-21