Apple Cupcakes
photo by Coco Hii
- Ready In:
- 1hr 18mins
- Ingredients:
- 9
- Yields:
-
24 cupcakes approx
- Serves:
- 24
ingredients
- 473.18 ml apples, skin on, grated
- 473.18 ml sugar
- 473.18 ml water
- 236.59 ml butter
- 9.85 ml cinnamon
- 9.85 ml nutmeg
- 2.46 ml ground cloves
- 828.06 ml flour
- 9.85 ml baking soda
directions
- Preheat oven to 350 degrees Fahrenheit.
- Line muffin tins with cupcake papers.
- Put the grated apples, sugar, water, butter, cinnamon, nutmeg and cloves into a large saucepan and bring to a boil.
- Cool; add flour and soda.
- Fill paper lined cupcake tins 2/3 full.
- Bake until cupcakes spring back when touched in the center.
Reviews
-
These are excellent muffins! I made these as a gift to a girl who turned 7 today! She was soooooo happy with these muffins. It was little I could do to please the child, but she really loved them and I'm thankful to you for posting such a nice recipe. I was in a terrific hurry as I had to make a cake as well for her, and so, I did not keep the mixture of the first 7 ingredients to cool after boiling them. I added the hot mixture directly to the flour and baking soda. There was no problem absolutely. I did grease the muffin tins though as always. This will be a regular apple muffin now on, a zillion thanks to you for this recipe!
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dayla, these are to die for! I frosted part of them with caramel frosting and called them cupcakes and left part of them plain and called them muffins. Such a versatile recipe and so easy to make. I did add some vanilla and chopped nuts because it just seemed to call for it. I am sure this will become one of my husband's hunting favorites too as they stay so moist for so long. Many thanks!!
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I chose this recipe due to the majority of positive reviews, but I have to say unfortunately this is probably the worst muffin/cupcake recipe I have ever tried. I was suspicious of a recipe that did not include any eggs or milk, but thought I'd give it a try, and followed the recipe. By the time the batter was ready to go into the oven I was already wishing I had stuck to what I knew; the batter was incredibly thick and unlike anything I'd made before. The mixture did not rise at all in the oven or even flatten out; each cake is completely the same shapes as the dollop of batter that went into the oven. Also, all the cupcake cases are totally soaked in butter. I ended up cooking the cupcakes for about 45 minutes to see if they could be salvaged, but the tops just ended up burning while the insides have a stodgy, over-moist, greasy texture. I don't like leaving negative reviews but I was really disappointed by this recipe, and signed up so hopefully someone else won't have the same experience.
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RECIPE SUBMITTED BY
dayla
Okanogan, Washington
I am a busy mom of three and have been married for 18 years. I work for a child development association. I enjoy crafting, cooking, baking, sewing and reading.