Amaretto Apple Streusel Cupcakes

  • Linz2001um Posted: 11/25/09
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    Yum! these were great. Followed the recipe exactly except used skim milk instead of 2% (didn't want to buy 2% just for this recipe). The glaze ended up clear- this might be because of the milk. Plan to use 2% next time and make big ones for Christmas gifts!

  • aingealfael Posted: 04/20/10
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    These are amazing. First time I made the recipe exactly for a bake sale. Second time I made them for myself and substituted baking-stevia for the sugar in the batter and added extra apple. Both times they came out fantastic. These will be made again and again.

  • CMLucas Posted: 01/25/11
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    These are great. I added some amaretto to the icing as others suggested. I usually don't like icing but I really think it added to these cupcakes. I will definitely make again.

  • Lisa27 Posted: 10/13/09
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    Very good! Everyone loved them. Made exactly as recipe called for and it needs no changes other than next time I may add a few extra almonds.

  • jll1637 Posted: 10/15/09
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    Came out great. Many compliments. I subbed 1/2 tsp of almond for the amaretto since I did not have any, didn't use almonds in the streusel, and opted for no drizzle. I also made 6 jumbo cupcakes instead of 12 small because I wanted to give them as gifts. They were a hit!

  • danube66 Posted: 10/04/10
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    Excellent muffin recipe. I used Greek vanilla yogurt instead of sour cream, 1/2 teaspoon of almond extract instead of the amaretto, 1 tbsp light brown sugar mixed with 1/4 tsp of cinnamon for topping and skipped the icing. Looks and tastes delicious, will definitely make it again!

  • alshumate Posted: 08/19/10
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    These were very good - really nice texture. As other reveiwers have stated, they aren't difficult but it's a lot of bowls to clean. Added some Amaretto to the glaze and next time, will double the amount of apple.

  • debrajjohns Posted: 10/06/09
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    Oh so good...a perfect cupcake with a perfect crumb. I did weigh my flour, subbed plain yogurt for the sour cream and added a handful of flaked coconut. This one is a keeper!

  • NutsinNormal Posted: 02/05/10
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    These were wonderful, flavorful cupcakes. They were a bit of an experiment for me, since i substituted soy products for the dairy, Nocello (walnut liqueur) for the Amaretto, and walnuts for the almonds in the topping... all with great results. I will double the recipe next time, since I thought it was a lot of effort for just a dozen cupcakes. They freeze well, so why not make extra?

  • AshbeeDaven Posted: 03/07/10
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    These are very good, but a lot of work! I used almond extract instead of amaretto, if I make these again I would use 1/4 tsp instead of 1/2 that I used this time. Also would try a little cream cheese frosting on them!

  • Runnergal Posted: 11/16/09
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    I made these cupcakes for my household and made some extras to take to the neighbors. They were so good that they never made it over to the neighbors....my husband ate them all! He says it is the best cupcake he has ever had. I stored them in a cake container and they kep just fine for several days. I also measure flour, as opposed to weighing it and did not have any issues with taste or texture.

  • Mollysmom Posted: 10/27/09
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    These are so delicious! The amaretto really makes these cupcakes stand out. Great warm or room temp. very moist, great texture with the chunks of apples. this is going into the favorites.

  • wcsmom Posted: 09/26/09
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    I made these with fresh peaches instead of apples and they turned out delicious. If you got these at a coffee shop they would call them "muffins" and you'd take a bite and say, "That's not a muffin, that's a cupcake!" Because we were indecisive, we at them for dessert AND for breakfast. I did not use LF versions of all the dairy but my version turned out very tasty. I think they will go stale quickly like most LF desserts. They are best just barely warm although that makes the icing runny.

  • Hope123 Posted: 10/04/10
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    I made these with my 2 young boys yesterday and we absolutely love them! I am going to have to make another batch soon as they are almost gone! I will be sharing this recipe with a lot of our friends; it's perfect for the fall weather.

  • No Longer Registered Posted: 10/14/09
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    very good recipe. will add coconut next time as suggested and almond flavoring to the glaze. very moist after cooling. will make again!

  • TiaMishi Posted: 09/21/09
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    My husband said that there was a noticeable "flour" taste. But I did not weigh the flour, I went by 1 1/2 cup measure (next time I will go by weight). Otherwise very, very good. I added a few drops of the amaretto to the glaze for a little extra punch. Will make again for sure.

  • raenct Posted: 12/07/09
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    Perfect, made exactly as written. Will make these again, maybe even this week for book club.

  • crusnock Posted: 11/21/10
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    Great density and texture. I used 1/2 tsp of almond extract in place of the amaretto, and used a little bit more than 4 tsp of milk in the glaze.

  • kdockswell Posted: 06/08/10
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    I made the recipe as written. The cupcakes were good, just didn't have a ton of flavor. More like a yellow cake with a hint of almond and apple. I've made better cupcakes.

  • crispywaffles17 Posted: 06/10/10
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    Although there seemed to be a lot of bowls to clean after making these cupcakes, they were so light and delicious I look forward to making them again. The cake is moist and flavorful and the topping a real treat. (and I'm super picky about desserts) I just loved these....12 isn't enough!

  • raresters Posted: 07/25/10
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    my coworkers love me for bringing these in! it's a nice break from the regular cupcakes with thick heavy frosting (although there is a lot of sugar in these :)

  • ActingOnStage Posted: 09/27/10
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    My very first recipe, I made it earlier this afternoon. It was very easy to follow and I am so pleased with the results. I would definitely recommend it to starters and more experienced cooks alike.

  • sobgila Posted: 10/11/11
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    Very moist and good - but not 5 star. Could be a dessert or breakfast treat - we used for breakfast. Do not put too much icing on it - as icing is very sweet - could probably cut icing recipe in half as I had plenty left over.

  • No Longer Registered Posted: 01/11/12
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    I made these cupcakes tonight and they were a big hit! My dinner guest loved them. I served them with ice cream and drizzled the extra icing over the ice cream.

  • Cheryl242 Posted: 11/13/11
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    These were quite good--you couldn't taste the almond flavor until a few days after they had been baked. So they tasted just like apple muffins when just baked. I didn't add the frosting on top of the streusel. I thought the streusel was enough of a topping and was plenty of sweetness. Very good muffin. Would probably make again.

  • LamDaly Posted: 01/30/12
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    I made these cupcakes for my neighborhood book club and everyone loved them. I did add more Amaretto than what was called for in the batter and the glaze.

  • jhallor Posted: 05/22/13
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    Made these for a 80th birthday celebration for a friend at the gym. I was very impressed to be bringing something "light" and yet so delicious! They were a hit with everyone and I love the fact that they weren't overly sweet. Tender & moist. I agree, definitely worth all the bowls and I will certainly make again.

  • kns215 Posted: 10/17/12
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    Amazing! Initially I was so worried because the batter was quite thick (I had to literally scoop the batter into the pan, and push it around to spread), but I am so glad I didn't 'alter' it. I didn't have amaretto on hand, so I used 1/2t of almond extract and about 3T of orange juice. I also used a little more than 3/4C of finely chopped granny smith apple, but I think I could use a little more next time, maybe up to 1C. These are on the sweet side, so I actually am glad that I didn't make the glaze. If I do, maybe I will lessen the sugar in the actual batter. I just had one for my breakfast snack with coffee, and mmmm..moist and creamy! I had to bake a little more than 27 min. I will definitely make it again!

  • Semiresponsive Posted: 10/14/12
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    These are absolutely excellent and worth the numerous bowls it takes to make them. I did halve the icing recipe and found I needed to thin it a little in order to make it something I could drizzle rather than spread (something I wanted to do just for the sake of presentation). I thinned with Amaretto rather than more milk and the effect was very nice. The crumb on the cupcake is perfect - they're light and airy. The streusel is a nice touch. Definitely keeping this one in my arsenal!

  • cmay137 Posted: 10/19/12
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    These cupcake were very greasy...the butter from the streusel leaked to the outside of the cupcake papers and pooled in the bottom of the pan. They also had no flavor. Maybe they would be better with almond extract instead of amaretto.

  • chrysalide53 Posted: 02/06/13
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    MERCI

  • PatriciaH6911 Posted: 03/05/13
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    Excellent anytime cupcake!! I have made this recipe several times, both gluten free by substituting the flour and the "regular" version. I did not have amaretto on hand, so I substituted the almond extract. The cupcakes are very moist, freeze well and don't last long when I bring them to work.

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