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Harvest Apple Cupcakes with Cream Cheese Frosting

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Harvest Apple Cupcakes with Cream Cheese Frosting
  • Prep 60 min
  • Total 2 hr 15 min
  • Servings 24
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Apple and cream cheese frosting combine to make these decadent Fall-inspired cupcakes.
Updated Sep 20, 2016

Ingredients

Cupcakes

  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 cups chopped tart apples
  • 1 cup coarsely chopped nuts

Frosting

Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and the salt; beat on low speed 1 minute. Stir in apples and nuts.
  • 3
    Divide batter evenly among muffin cups, using about 1/2 cup batter for each.
  • 4
    Bake 30 to 35 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes; remove from pans to cooling racks to cool.
  • 5
    Frost cupcakes. Store frosted cupcakes or any remaining frosting covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute 1 box white cake mix for the cupcakes above. Place paper baking cup in each of 28 regular-size muffin cups. Make cake mix as directed on box for cupcakes except—add 2 teaspoons ground cinnamon with the egg whites. Stir in 3 cups finely chopped tart apples and 1 cup finely chopped nuts. Bake 29 to 33 minutes. For the frosting, substitute 1 container cream cheese creamy ready-to-spread frosting. 28 cupcakes.
  • tip 2
    Be picky when picking your apples for this recipe. Cooking apples, such as Rome Beauty and Granny Smith, have a firm texture and will hold their shape when baked in these cupcakes.

Nutrition

350 Calories, 18g Total Fat, 3g Protein, 43g Total Carbohydrate, 33g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
350
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
150mg
6%
Potassium
75mg
2%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
5%
Sugars
33g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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