|A Taste of Fall...|
These are divine!
|Oodles of Browned Butter Cinnamon Frosting|
and a streusel topping...
|You can't beat Apple Butter as a |
flavor for an Autumn Cupcake.
Apple Butter Cupcakes with Browned Butter Cinnamon Frosting
inspired by: Platter Talk: Food, Wine and FriendsFor the Cupcakes:
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 3/4 teaspoon baking powder
2 tablespoons cinnamon (I always use a Vietnamese Cinnamon, so much flavor!)
1 teaspoon cloves
1/2 cup milk
3/4 cup apple butter
For the Frosting:
1 stick unsalted butter
2 cups (or more) powdered sugar
2 tablespoons apple butter
2 tablespoons cinnamon (or to taste)
1-3 tablespoons milk
For the Streusel Topping:
1/4 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup whole oats
1/4 cup all purpose flour
2 tablespoons cinnamon
Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners and set aside. In a bowl combine the flour, baking powder, cinnamon and cloves and set aside. With an electric mixer cream together the unsalted butter, brown sugar and granulated sugar until smooth. Add the eggs and vanilla. Alternately add the flour mixture and the milk a little at a time, beginning and ending with flour. Stir in the apple butter. Place the batter in the lined muffin tin. (I filled these pretty full, actually more full than I do a regular cupcake. They rose up beautifully, but not too high to frost.) Bake in a preheated oven for approximately 25-30 minutes or until a cake tester inserted in the middle of the cupcake comes out clean. Remove from oven and allow to cool completely.
While the cupcakes are cooking, in a small pot over medium-low heat, melt the butter. Once the butter is melted, continue to cook until the butter starts to brown. The butter will turn a golden brown color and develop a nutty aroma. Watch carefully so it does not burn. Stir up any browned bits and pour into a bowl. Place in the refrigerator and allow the butter to set back up. After the butter is solid again, with an electric mixture whip it until soft and fluffy. Add in the powdered sugar a little bit at a time. It's okay if it appears dry and crumbly, it will become more frosting-like in texture when you add the wet ingredients. My jar of apple butter was approximately 10 ounces, so there was just a small amount left. I added it to the frosting for extra flavor, but still needed some milk to further moisten the mixture. Add in the cinnamon. And beat until fluffy. At this point it's really a matter of taste and the consistency of frosting you desire. I don't have any set measurements, when I make frosting, I just keep adding powdered sugar or milk until I get the consistency I need to put in a piping bag. That part is up to you!
Combine the ingredients for the streusel topping in a small bowl. Use a pastry cutter (or even better: your fingers) to combine the mixture until it is crumbly and grainy. Since I did not use the streusel on the actual batter before baking, and only for garnish I had quite a bit left. You can either cut back on the amount you make, sprinkle some on top of the batter before baking or save the remaining streusel topping for another use. (Mine is in the refrigerator, I'm planning on making a coffee cake or something this week.)
When the cupcakes have cooled completely, frost them with the Browned Butter Cinnamon Frosting and garnish with the streusel topping. Enjoy a taste of fall!
Makes 12 standard-sized cupcakes
Prep Time: Approximately 1 hour total Cook Time: Approximately 30 minutes