Description
Moist and fragrant cupcakes that perfectly blend the warmth of gingerbread with the sweet, spiced flavor of baked apples. Topped with a creamy cinnamon frosting.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 cup finely chopped apple (such as Granny Smith)
- 1/2 cup hot water
- For Frosting: 4 oz cream cheese, softened, 1/4 cup butter, softened, 2 cups powdered sugar, 1/2 tsp vanilla extract, 1/4 tsp cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In a large bowl, cream together the 1/2 cup butter and brown sugar until light and fluffy. Beat in the molasses and egg until smooth. Gradually mix in the dry ingredients, alternating with the hot water. Fold in the chopped apples.
- Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- For the frosting, beat the cream cheese and 1/4 cup butter until smooth. Gradually beat in powdered sugar, vanilla, and cinnamon until fluffy. Frost the cooled cupcakes.
Notes
You can customize the seasonings to taste.