Tart Granny Smith apples balance out fragrant cinnamon in these classic fall cupcakes. A simple glaze tops the mini cakes, giving them an upscale look and a just-right sweetness.
1 large Granny Smith or other tart apple, peeled
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of salt
1/2 cup sugar
1 large egg yolk
1/2 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1/3 cup confectioners' sugar
1 tablespoon lemon juice
How to Make It
Make cupcakes: Preheat oven to 375°F. Line a 6-cup muffin tin with paper liners. Grate apple using a box grater (large or medium grates), making sure to stop before you hit core. Squeeze grated apple in a fine-mesh sieve over sink to remove excess moisture.
In a large bowl, mix flour, baking powder, cinnamon, salt and sugar. In a small bowl, whisk yolk, milk, oil and vanilla. Stir into dry ingredients until just moistened. Stir in grated apple.
Fill each muffin cup two-thirds full. Bake until cupcakes are golden and a toothpick inserted into center of a cupcake comes out clean, 20 to 22 minutes. Let cupcakes cool in pan for 5 minutes, invert onto wire rack and turn them right side up to cool.
Make glaze: Whisk confectioners' sugar and lemon juice in a small bowl. Drizzle glaze over cupcakes and serve.
This recipe is misleading. On the summary, it says you don't even need a mixer. This was a lie. A cruel lie. As you see in paragraph 2, word number 5, it says you MIX! What, do they expect me to mix it by hand?
These cupcakes are more like muffins, and my kids just said that they were o.k.. They were easy to make since I had most of the ingredients. I would agree with the previous comments to leave off the confectioner's icing.
I have to say that this recipe would get a 5 star from me if it wasn't for the icing. The cupcakes tasted FANTASTIC up until I added the icing. It is too lemony and takes away from the apple-cinnamon taste. Next time I make them I will just put powdered sugar on top.
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