Pages

Thursday, September 8, 2011

Apple Pecan Cupcakes with Cinnamon Cream Cheese Frosting


Well, it seems like I've been away for a long time and that its been a crazy couple of weeks.  Between  the earthquake, Hurricane Irene, the end of summer, and some traveling it's felt like a whirlwind.  I haven't been able to blog as much as I'd like lately and I've missed it terribly but I'm excited to be back and entering this new season which is my absolute favorite time of the year.  Ask anyone who knows me, but I am an absolute nut about fall-- sweaters, spiced cider, pumpkin bread (my friend Erin has the best recipe), fall leaves, apple picking, cool weather-- I just love it.

Since I met my husband, the first official kick-off of fall is his family reunion in western Pennsylvania which we just returned from this week.  Its always a great time- great family, lots of laughing, and you guessed it-- great food. I have to say, I was very disappointed there were no bear sightings this year but I guess these things aren't controlled by us. :)  I did my best to round up some recipes from his side of the family which I hope will appear in future blog posts as there are some good cooks on that side of the family!

As for these cupcakes-- they are a great way to start your fall baking.  I sent them to my husband's office and they were a huge hit. The addition of the wheat flour to the batter give the cake a little bulk without making it taste too much like a muffin and the cinnamon cream cheese icing is a perfect offset.  I loved how the cupcake was full of bites of apple and toasted pecan, although if you don't like nuts or are worried about allergies, this would taste great without the nuts as well.


Apple Pecan Cake


Ingredients:
2 cups all-purpose flour
1 cup whole-wheat flour (I used white whole-wheat flour) *
1 1/4 tsp. cinnamon
1 tsp. baking soda
3/4 tsp. salt
1 1/2 cups vegetable oil
2 cups sugar
3 large eggs, at room temperature
3 cups, golden delicious or granny smith apples, peeled, cored, and cut into 1-inch pieces
1 cup coarsely chopped pecans, toasted
2 tsp. vanilla extract

* White whole-wheat flour can be found at larger grocery store chains and specialty stores on the baking aisle.  I buy mine at Kroger or Trader Joes. Its milled from white spring wheat instead from red wheat which gives it its lighter color.

Instructions:
Preheat oven to 350 degrees F.  Coarsely chop the pecans and spread on a baking sheet.  Toast until golden brown and fragrant, about 5-7 minutes, being careful not to burn.  Remove and allow pecans to cool slightly.

Lower the oven temperature to 325 degrees F.  Line 2 12-cup muffin tins with paper liners.

In a large bowl, sift together the flours, cinnamon, baking soda, and the salt.  Set aside.

In a large bowl, on the medium speed of an electric mixer, beat the oil with the sugar until smooth, about 3 minutes.  Add the eggs, one at a time, and beat until light, about 1 or 2 minutes.  Add the dry ingredients in thirds, beating after each addition until smooth.  The batter will be very thick and doughlike.  Add the apples, pecans, and vanilla and mix until just combined.  Divide the batter evenly into the muffin tins and bake for 20-25 minutes or until a cake tester inserted into the center of the cake comes out clean.  This cake is extremely moist so you may need to add additional cooking time. Allow muffin pans to cool on a wire rack before frosting.

Cinnamon Cream Cheese Frosting


Ingredients:
1 pound (2 eight oz. packages) cream cheese, softened slightly, cut into pieces.
1/2 cup (1 stick) unsalted butter, softened slightly, cut into pieces
1 1/2 tsp. vanilla extract
5 cups sifted powdered sugar
1 tsp. cinnamon

Instructions:
In a medium-size bowl, on the medium speed of an electric mixer, beat the cream cheese and the butter until smooth, about 3 minutes.  Add the vanilla extract and beat.  Gradually add the powdered sugar and cinnamon and beat until well incorporated.

Allow icing to thicken slightly in the refrigerator before frosting cupcakes.  I use an 18-inch pastry bag and a large pastry tip to decorate my cupcakes.  In this case, I used a large closed star tip to get this swirled effect.

Cake and Icing adapted from The Magnolia Bakery Cookbook



22 comments:

  1. What a delicious fall recipe! I hope that you are all handling all the storm damage ok!

    ReplyDelete
  2. These are absolutely beautiful! Your pictures are wonderful and I LOVE that you use white wholewheat pastry flour!
    Mary

    ReplyDelete
  3. Stunning pictures and great flavors represented in a cupcake! These are perfect for a cool fall morning. Great post.

    ReplyDelete
  4. The cake sounds heavenly! I may have to hold off on the cream cheese frosting though. I might eat too much!

    ReplyDelete
  5. Yum! This recipe sounds super delicious. Oh the good things that come with fall.

    ReplyDelete
  6. These look great!! I'm not too savvy at making pies, so I like these instead of making apple pie.

    ReplyDelete
  7. Fall flavors are definitely my favorites. What a great way to embrace the changing seasons. Apple, pecans, and that lovely cream cheese frosting...heaven!

    ReplyDelete
  8. Mmmmm...what a fabulous way to kick off the fall season! I love apple cake...and who can resist cream cheese icing? Perfectly marvelous cupcakes~

    ReplyDelete
  9. These cupcakes certainly kick off fall - seriously kick off fall not to mention have me drooling on my keyboard. They look spectacular!

    ReplyDelete
  10. Those cupcakes look so beautiful, Ryan! I have not used whole wheat flour, but like that the recipe has both. Spring and fall are my favorite seasons and am looking forward to cooler weather. I hope you have a great weekend!

    ReplyDelete
  11. Your pictures are always beautiful Ryan. Your husband's coworkers are so lucky!! These are really delicious cupcakes. Have a great weekend!

    ReplyDelete
  12. Are you kidding me?! These look and sound FANTASTIC! I will be making these and sending them along with my hubby to work as well. If I didn't I would most likely eat them all!

    ReplyDelete
  13. These cupcakes look really delicious and I think they are a thing for all seasons! :)

    ReplyDelete
  14. These cupcakes look so elegant and delectable!

    ReplyDelete
  15. Fall is my favorite time for baking :) These cupcakes look fantastic! I love the apple flavor. I think of it often in muffins, but not cupcakes. Must try!

    ReplyDelete
  16. Apple and pecan? They make the perfect combination! I love this recipe! And the frosting sounds delicious too! :-)

    ReplyDelete
  17. Those cupcakes sound AMAZING!! They are gorgeous, too.

    ReplyDelete
  18. Great flavor combination and the frosting decoration is done perfect!
    www.sunshineandsmile.com

    ReplyDelete
  19. Just got some heirloom apples from the market..Perfect timing!

    ReplyDelete
  20. What a great recipe to kick off fall! They look so pretty & glad you had a good time at the family reunion!

    ReplyDelete
  21. I made these. Mine were not nearly as pretty and while the frosting tasted good, it was a sloppy mess. Overall good flavor and worth making again but I will look for other recipes.

    ReplyDelete
  22. @Eating Healthier, I'm sorry the icing didn't work out for you but glad you liked the cupcakes. Sometimes adding more powdered sugar, a little at a time, will help firm up the icing if it's a little soupy. Thanks for the comment and have a great weekend!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...