Raspberry and Apple Cupcakes

 I know it's been a long time since you've heard from me, and I am sorry for that. Life sometimes gets crazy and that is what happened here. But I am back with a yummy, yummy recipe for you! I've recently started following a vegetarian lifestyle, and as such, fruit has suddenly become so sweet and tasty for me. Don't get me wrong...I've always loved fruit, now I just love it even more!

Raspberry and Apple Cupcakes

• 3 eggs
• 1 cup sour cream
• 1 cup granulated sugar + 2 tbsp extra to sprinkle
• 1 lemon, zested
• 1 Granny Smith apple, peeled, cored, and diced
• 1 1/3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 2/3 cup fresh raspberries
• powdered sugar for dusting

1. Preheat the oven to 350°F and grease a 12-cup muffin pan.
2. Place the eggs, sour cream, granulated sugar, lemon zest, and apple in a blow and stir together. Sift the flour, baking powder, and cinnamon over the top and fold through.
3. Spoon the mixture into the muffin pan and top with the raspberries. Sprinkle with the extra granulated sugar. Bake for 25-30 minutes or until top springs back when lightly touched.
4. Cool slightly then turn out and dust with confectioners sugar.

Yummy!

Caramel Apple Cupcakes

Nothing says old-fashioned fair like a caramel covered apple. Oh, tasty--but kind of a mess to try and eat. This cupcake is a treat that gives you all the same flavors, but not so much of the mess!

Ingredients

• 1 cup unsweetened applesauce
• 2 cups cake or pastry flour
• 1/2 cup sugar
• 1 tsp ginger
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1/2 cup oil
• 1/4 cup apple juice
• 1 tsp vanilla
• 24 individual caramels
• Caramel Frosting

1. Preheat oven 350°. Place paper baking cups in 24 muffin cups.


2. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and stir to combine. Crack the eggs into a separate, medium sized bowl and beat with a fork to break up. Add the oil, apple juice, vanilla, and apple sauce to the eggs and mix to combine. Combine the wet and dry ingredients until all ingredients come together.


3. Fill baking cups about 2/3 full with batter. Place unwrapped caramel in center of batter, pushing down so that is in the middle of the batter.
   


4. Bake for 20-22 minutes, or until top springs back when lightly touched. Remove from pan; cool completely. Frost with Caramel Frosting.
   

Honey-Do Cupcakes

First off, let me just say "Yum!" My honey isn't a huge fan of sweets--but he does like a nice sweet occasionally with his coffee. This one hits the spot for him because it is more like a coffee cake than a cupcake. But a cupcake it is. Ü And this is what I make for him when I really need stuff done on my honey-do list!

Ingredients

• 3 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 2 cups peeled and chopped Granny Smith apples (2 medium)
• 1 orange
• 3 eggs
• 1 cup granulated sugar
• 3/4 cup honey
• 3/4 cup vegetable oil
• 1/2 cup brewed coffee, cooled
• Orange Marmalade Frosting

1. Preheat oven to 325°. Place paper baking cups in 24-30 muffin cups.


2. Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl. Set aside.


3. Peel, core, slice, and chop apples. Zest orange to measure 2 tsp zest. In a medium bowl, beat eggs with an electric or stand mixer on medium speed to blend. Add sugar, honey, oil, and coffee; beat until smooth. Add flour mixture, beat until just combined. Fold in apples and zest. Fill muffin cups 2/3 full. Bake 18-22 minutes or until top springs back when lightly touched. Frost.
   

*This would be yummy with a variety of different frostings, including Magnolia's Buttercream Frosting, Cream Cheese Frosting, Black Walnut Frosting, Brown Butter Frosting, or even Caramel Frosting.