I know pumpkin flavors are an all time fall favorite for many- and I love myself some pumpkin anything too! However, for myself personally- apple treats make my heart happy year round! These cupcakes are seriously delicious! Possibly the most moist cupcake I have made to date! I think its the perfect combination of apple, fluffy caramel buttercream and crunchy topping that make them so special.
It is a time consuming recipe for sure, but if you follow all the steps you are sure to have the perfect treat that is going to make you wanna grab a cup of hot coffee and snuggle up with a good book- just gives off that homey vibe! Don't think they are an adult only cupcake- Bradley could eat them by the dozen if I let him, and its not the icing that reeled him in- he actually prefers them with no icing!!
There are a few things within the recipe that are super important that I would like to point out. Please note that this recipe will make you a lot of cupcakes (between 2-3 dozen depending on how large your cupcake tins are and how full you fill the liner). I always make a big batch with my little vultures (AKA kiddos), but you could certainly try to half the recipe- it gets difficult when it comes to the eggs (not an even number). I have not personally done this, but this would be a perfect recipe to use the large muffin tins for (you know the ones Crumbs Bake Shop uses for their delightfully large cupcakes)- would make you about a dozen (maybe a few more).
The type of apple you use in baking is crucial. I personally love using Jazz apples, but I know that they can be hard to find- in fact I know a lot of people have never even heard of them. If Jazz is not available I have also used Honey Crisp for this recipe and they turned out just as good. If you are an experienced baker when it comes to apple treats go ahead and use your favorite apple of choice. If not, I highly recommend going with the apples that I listed because the wrong apple choice can leave you with a mushy cake. Thumbs down for mushy cakes!
I don't dice my apples super small and use a handy tool that you can find in many kitchen departments. I personally purchased mine at William and Sonoma and love the quality! It's commonly used for chopping onions, but I use it for just about everything- such a time saver!
The recipe says to separate the eggs and this step is so important. You will mix the yokes in early on in the recipe and save the egg whites for the end. The egg whites will need beaten first in a separate bowl until stiff peaks form. Here is a photo just incase you aren't familiar with that term. The egg whites turn bright white and become very stiff- you will know you have reached the right consistency when it is no longer runny, and sort of like whipped cream.
Once you have your stiff peaks you will add the egg whites to the batter. I folded this in by hand using a wooden spoon or spatula to ensure it was not over mixed. The very last step is to fold in your apples.
Because every oven is different I suggest starting to check your cupcakes around 18 minutes- but it could easily take over 20 minutes for them to be done. I will note that these cupcakes don't come out with that perfectly round cupcake top. This is partially due to the high moisture content of the cake and the fact that there are lots of apple chunks in the cupcakes. No need to worry if they aren't pretty- thats what frosting is for!
1 stick unsalted butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
1 cup buttermilk
3 medium apples (Jazz or Honey Crisp preferred)
3/4 cup granulated sugar
1 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
3/4 pound cold unsalted butter, diced