Ingredients
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1 cup peeled and grated granny smith apple (1 large apple)
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1 tablespoon cognac or 1 tablespoon brandy
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1 1/4 cups all-purpose flour
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3/4 cup sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon cinnamon
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1/8 teaspoon nutmeg
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1/4 teaspoon clove
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2 large eggs
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1/2 cup corn oil or 1/2 cup canola oil
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1 teaspoon vanilla
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4 tablespoons unsalted butter, at room temperature
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3 ounces cream cheese, softened
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Instructions
- For cupcakes: Position rack in the middle of the oven-- preheat to 350* (F).
- Line 12 medium muffin tins with paper lining.
- Put grated apple in small bowl and stir with brandy.
- Put flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves in large mixing bowl.
- Mix on low speed to combine ingredients.
- Mix in eggs, oil, vanilla, and apple mixture.
- Divide the batter between the 12 muffin tins, about 3 Tbsp.
- batter each.
- Bake 23-25 minutes, or until toothpick comes out clean.
- **Turnmuffin tins about 12 minutes into baking time to ensure cupcakes bake evenly** Cool cupcakes 5 minutes in pan.
- Transfer to wire rack and cool completely.
- For frosting: Put butter, cream cheese, and vanilla in mixing bowl; beat on medium speed for about 1 minute until mixture is blended and smooth.
- Decrease the speed to low, and gradually beat in powdered sugar.
- Beat until frosting is smooth.
- Spread frosting over cooled cupcakes.