Apple Beer Cupcakes
Forget going out to eat or ordering takeout every time you crave American food. Try making Apple Beer Cupcakes at home. This recipe serves 24 and costs 44 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 291 calories, 3g of protein, and 10g of fat per serving. A mixture of unsalted butter, cinnamon, cream cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for Father's Day. 79217 people have made this recipe and would make it again. It is brought to you by B Sugar Mama. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 16%, this dish is not so outstanding. Users who liked this recipe also liked Beer and Sauerkraut Fudge Cupcakes, Beer Frosting, Beer Brownie Cupcakes with Beer Buttercream, and NASCAR Cupcakes – Salt and Vinegar Pork Rind Cupcakes with a Beer Glaze.
Servings: 24
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
2 c. shredded apples (2 Golden Delicious Apples, preferably)
2 tsp. baking powder
1 c. Angry Orchard Beer, Apple Crisp
2 tsp. cinnamon
4 oz. cream cheese, softened
3 eggs, room temperature
2 1/2 c. flour
1 tbsp. heavy cream or milk
maple syrup and pecan pieces for garnish
1/4 c. milk
1/2 tsp. nutmeg
4 c. powdered sugar
pinch of salt
1 3/4 c. sugar
2 sticks unsalted butter, softened
1 tsp. vanilla
2 tsp. vanilla extract
Equipment:
oven
bowl
ice cream scoop
kitchen towels
Cooking instruction summary:
Preheat oven to 350 DegreesIn a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time to make sure that they are well incorporated. Add the flour, baking powder, salt, cinnamon, and nutmeg. Now add the vanilla extract milk, and very slowly, pour in the beer while the mixer is still blending. Once you shred the apples, place the apple shreds inside a clean kitchen towel and ring the juice into a cup for you to drink later (smiles). Fold the shredded apples into the cupcake batter. Line two cupcake pans with cupcake papers and use an ice cream scoop to scoop some of the batter in each cupcake paper. Bake for 15 to 18 minutes. Allow to cool before icing. For the icing: Beat together the cream cheese and butter until well mixed. Slowly add the powdered sugar a cup at a time making sure that each cup gets well mixed making a thick and smooth frosting. Add the cinnamon, vanilla, and salt and mix once more and spread or pipe onto your cupcakes. Drizzle with maple syrup and top off with pecan pieces if you would like.
Step by step:
1. Preheat oven to 350 Degrees
2. In a large bowl, beat together the butter and sugar until light and fluffy.
3. Add the eggs one at a time to make sure that they are well incorporated.
4. Add the flour, baking powder, salt, cinnamon, and nutmeg. Now add the vanilla extract milk, and very slowly, pour in the beer while the mixer is still blending. Once you shred the apples, place the apple shreds inside a clean kitchen towel and ring the juice into a cup for you to drink later (smiles). Fold the shredded apples into the cupcake batter. Line two cupcake pans with cupcake papers and use an ice cream scoop to scoop some of the batter in each cupcake paper.
5. Bake for 15 to 18 minutes. Allow to cool before icing. For the icing: Beat together the cream cheese and butter until well mixed. Slowly add the powdered sugar a cup at a time making sure that each cup gets well mixed making a thick and smooth frosting.
6. Add the cinnamon, vanilla, and salt and mix once more and spread or pipe onto your cupcakes.
7. Drizzle with maple syrup and top off with pecan pieces if you would like.
Nutrition Information:
covered percent of daily need
