Apple & Cinnamon Cupcakes

For those that do Weight Watchers I entered this in their Recipe Builder and they’re 5 points per cupcake.
These are WONDERFUL! I’m new to baking outside the box (the Betty Crocker box LOL) so this was one of my first “scratch” recipes and it was heaven! It made my day when someone told me “Tastes like something you’d get at Starbucks”.
They were easy to make and they really taste wonderful!

Ingredients

  • CUPCAKE INGREDIENTS
  • 6 T unsalted butter, at room temperature
  • 1/2 c granulated sugar
  • 1 egg, beaten
  • 1/2 c sour cream
  • 1 1/4 c self-rising flour
  • 14 t baking soda
  • 1/2 t ground cinnamon
  • 1 eating apple, peeled, cored & diced
  • ICING INGREDIENTS

  • 1//3 c sour cream
  • about 1 cup confectioner’s sugar, sifted
  • 1/4 t freshly squeezed lemon juice
  • About 36 blackberries

Instructions

  1. CUPCAKES
    Beat the butter and sugar in a bowl until pale and creamy, then gradually beat in the egg. Stir in the sour cream. Combine the flour, baking soda and cinnamon and sift into the mixture. Fold in, along with the apple.

Spoon the mixture into the paper liners and bake in the preheated oven for about 20 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.

ICING
To decorate, put the sour cream and sugar in a bowl and beat together for about 1 minute until smooth and creamy. Add a little more sugar if the frosting is not thick enough. Stir in the lemon juice. Spoon the frosting on top of the cupcakes and top each one with two or three blackberries.

Comments (11)

on

This sounds very good! I have a couple of questions, at what temperature do you bake these, in the ingredients it says 14 t baking soda...is this correct or is this 1/4 ts? And lastly, how many cupcakes does this make and one more, does this do good as a cake?

on

I'm sorry.

Yes, 1/4 tsp and 350 degrees for about 20 minutes.

I haven't tried it as a cake. If you do, let me know how it turns out!

on

Baked up a double batch of this recipe and I am sooo glad that I did! This recipe is amazing! The batter is very very thick but they came out light and makes you want to eat more. Amaaaaazing!

on

Made this into a cake for my moms birthday as it is now her favorite cake and it baked up nicely. The recipe makes a 6 in cake and I doubled the recipe with no problem! Thanks again!

on

Just made these as a test batch. Mine came out more like a muffin than a cupcake. While it was not BAD, it wasn't great. It's got a great concept, but I think I'll try adding about 1/4-1/2 cup of apple juice just to make it a little more "cakey". It wasn't very sweet; however, I did fill it with a delicious creamy caramel and frosted it with the above frosting, substituted the lemon for vanilla and added 1 cup of my caramel (the same as the filling). I ended up having to use about 4 cups of sugar to get it the right consistancy, but the outcome was fantastic. I sprinkled the top with a mixture of sugar and cinnamon. So in the end, the frosting and caramel filling made up for the lack of sweetness, but if it was ordered with no filling, I might have to tweak the reciepe a little. All in all, it's a great concept. I will try this again! :)

on

I just made a batch of these into minis and they came out fantastic! I haven't iced any yet but the cake itself is very delicious. I must agree though, without any icing they do taste like a muffin. I happen to think that just makes them more versatile! :)


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