Appledoodle Cupcakes

I had a very special request by Carrie of Bella Cupcake Couture.  “Tree Hugger Apple” cupcakes for her birthday!

I brought Carrie her cupcakes at the Tacoma Holiday Food & Gift show because she had to work on her birthday!

For Carrie’s cupcakes, I made a variation of my Tree Hugger cupcakes… a little simpler and a few less steps!  These are a snickerdoole cupcake filled with caramelized apples, topped with a cinnamon buttercream, more apples and caramel drizzle!  SO GOOD!

JavaCupcake’s Appledoodle Cupcakes
Makes approx 36 cupcakes

Cupcakes
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3/4 cup brown sugar, packed
3 cups all-purpose flour
2 tbsp baking powder
1 tsp salt
1 tbsp ground cinnamon
4 large eggs (3 jumbo eggs), locally grown, room temperature
2 tsp pure vanilla extract
1/2 cup + 2tbsp milk
2/3 cup unsweetened applesauce

  1. Preheat oven to 350 degrees.
  2. Line cupcake pans with 36 liners.
  3. With an electric mixer, combine butter and sugars and mix until light and fluffy.
  4. While mixing, in another bowl sift together flour, cinnamon, salt and baking powder. Sift at least twice to ensure all ingredients are combined.
  5. Add eggs one at a time to butter and sugar, mixing thoroughly after each egg.
  6. In a measuring cup that pours, mix together the milk and vanilla.  Get applesauce measured as well, do not add it to milk mixture.
  7. Add flour mixture in four parts alternating with either the milk or the applesauce making sure to end with flour mixture.
  8. Scrape sides of the bowl and give it one final mix for about 30 seconds.  Do not over mix.
  9. Fill liners 2/3 full with batter.
  10. Bake for 15 minutes and rotate pan 180 degrees in oven. Bake another 3-4 minutes.
  11. Cupcakes are done when a toothpick comes out clean and top is lightly golden brown.

Apples for filling
4 tbsp butter
2-3 large locally grown apples, cored and diced – Honeycrisp was used for this recipe
½ cup brown sugar, not packed
1 tbsp cinnamon
1 tbsp corn starch

  1. In a medium pan, melt 4 tablespoons of butter
  2. Add apples to the pan and coat with the melted butter
  3. Add the brown sugar and mix  until sugar starts to melt.
  4. Add cinnamon and mix until combined.
  5. Put a lid loosely on top of the pan for 2-3 minutes, just long enough to start to soften the apples.
  6. Add corn starch to thicken.
  7. Remove lid and cook for an additional 3-4 minutes, stirring often.
  8. Remove from heat and let cool until ready to fill cupcakes.
  9. *Note* You want the apples to have a lot of sauce! So don’t reduce it too much!

Cinnamon Buttercream
-1 cup (2 sticks) unsalted butter, room temperature
-2lbs (or one bag) confectioners’ sugar, sifted
-1/2 cup milk
-2 teaspoons vanilla
– ¼ tsp of cinnamon

  1. In an electric mixer on medium-high, cream butter until smooth.
  2. Mix the vanilla and milk together in a measuring cup and set aside.
  3. Add sifted sugar 1 cup at a time, beating until smooth after each cup.
  4. Between each cup of sugar, add the milk/vanilla mixture, making sure to end with powdered sugar.
  5. Add the cinnamon.
  6. Beat on high for 5 minutes.
  7. Frost cupcakes using a Wilton #6B star tip.

To Assemble the Cupcakes:

  1. Core each cupcake and insert a dollop of caramelized apple mixture.
  2. Use a Wilton #6B star tip to frost with buttercream.
  3. Top with a drizzle of caramel sauce and 3 pieces of diced apple.

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