Apple-filled Spice Cupcake Recipe

Hi everyone,

I took a little break from blogging (haven't even checked the stats or anything) because I wanted to focus on cooking this week. That's right - cooking, not baking! Not even any sweet treats for Valentine's Day (hubby explicitly said he did NOT want any). But after a week of noodle-licious home-cooked meals, I was ready for some baking! Maybe even trying out a new recipe! But what to make??

Chocolate cravings aside (always there, at the back of my mind and stomach), I really wanted some apple pie or something. Then I remembered an apple compote a bake-testant (cake-petitor?) made on "Cupcake Wars" to fill their cupcake...I don't remember what they did except for the apples and brown sugar parts (and to be careful not to burn it)...but it seemed easy enough. How can you go wrong with apples and brown sugar right? And I had a Spice Cake boxed cake mix that I'd been wanting to try, so I decided to go for it. 

By the way...my thoughts on using box mixes...why the hell not? I've made cakes from scratch and from mixes, from internet recipes, from books, etc. and I'm not trying to prove anything to anyone, and I have already proclaimed myself as a semi-homemade cook...so again, why not?? It saves so much time when the list of ingredients and steps is cut in half. That said, I will always make some things from scratch, like banana bread.

My steps for a tasty toffee apple spice cake with apple/brown sugar filling and cinnamon cream cheese frosting and apple/brown sugar glaze on top (I've got to come up with a name):

Cupcake:
Preheat oven to 325 degrees. I used Spice Cake box mix (Betty Crocker) - just make as directed (mixing together the dry mix, oil, eggs, and water), then add 1/2 cup fine diced apple and 1/4 cup toffee bits (can omit the toffee if you don't have any). Fill 22-24 cupcake liners 2/3rds full. Bake for 15 minutes. I rotated the pans after 10 minutes to ensure even baking (my oven is very old). After testing for doneness (if the toothpick you insert comes out clean/no batter or crumbs), take out and cool on wire racks.

Filling:
1-2 fuji apples, finely diced (about 1 cup) (I used 1 large and 1 small apple, for both the batter and this filling)
1 cup packed brown sugar (1/2 cup probably could have worked)
2 tablespoons butter
2 teaspoons cornstarch
1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Pinch of salt

Combine all in small non-stick saucepan, cook over medium heat, stirring frequently, until dark brown and syrupy and apples tender. Set aside in a bowl to cool. 

I don't know if this is rightly called a compote or even apple pie filling, so I'm just calling it apple filling. The dice is the perfect size to fit into a cute cupcake.

I just glazed some with the syrupy filling for the frosting-haters...still yummy!

Frosting:
Using a hand mixer, beat together for 1 minute: 1 (8oz) package cream cheese, softened and 1/2 stick (4 tablespoons) butter, softened.
Mix in 2 cups powdered sugar (more if you want it sweeter), 1/2 cup at a time, whipping well after each addition, scraping down sides. 

That's the basic cream cheese frosting recipe. You can use 1/3 fat cream cheese and omit the butter altogether, but it will be a runnier frosting. You can stop here OR as I did for this recipe....

Add 1 teaspoon vanilla and 1/2 teaspoon cinnamon for flavor. Mix well until smooth and fluffy.  

I've added strawberry lemonade powder + water, fresh berries, flaked coconut, chopped nuts, etc. and it usually turns out yummy. Or - instead of the butter, add 1/2 cup of peanut butter. Pair with banana bread cupcakes. So good! Maybe I'll do another cupcake recipe post soon...

* Tips on making frosting: The general rule is to add more powdered sugar if you want the frosting stiffer; add 1 tablespoon of milk at a time if you want it softer.

Core, fill, and frost. Not as hard as it seems (but then again, I only did this for 18 cupcakes).

To assemble:
Cut out a small cone shape out of the center of each cupcake, taking care not to pierce sides or bottom (eat those pieces!).
Fill about 1 heaping teaspoon apple filling in each cupcake center. Some of the syrup will soak into the cake (that's good, but messy, as it will soak through the paper liner eventually).
Frost, and then drizzle with some of the syrup from the apple filling.  

I had both frosting and filling leftover because I only filled and decorated 18 cupcakes. The remaining six I just glazed with the syrupy filling, for a less-fattening alternative. Still very good! Enjoy!

The finished products...so yummy! Who wants some?

* Tips on decorating: I have frosting tips and piping bags, but if you don't, just use plastic sandwich bags. To fill, insert the bag in a tall drinking cup, flipping the edges so they hang over the rim. Scoop the frosting in, close the bag, snip the tip, and voila! - you've got a piping bag.