Apple Streusel Cinnamon Cupcakes

February 17, 2007 snickerdoodle7

 

I had some apples left from a pie that I made the other day and they needed to be used up. When I was thinking about what to make for breakfast thismorning the apples came to mind. I had a recipe for a cinnamon swirl cupcake that sounded pretty good so I decided to incorperate the apple just to use it up. I’m glad that I did because these turned out pretty good and really moist. My family loved them.

Topping

1/2 cup white granulated sugar mixed with 2 tsp ground cinnamon

Cupcakes

1 cup grated peeled apple (from one large apple)

2 tbsp cinnamon sugar (from the topping mixture)

1 1/4 cup all purpose flour

3/4 cup sugar

3/4 tsp baking soda

1/4 tsp salt

2 large eggs

1 cup canola oil

1 tsp vanilla extract

3 tbsp unsalted butter, melted

Mix the grated apple and two tablespoons of cinnamon sugar and set aside. In a large bowl stir together the flour sugar, soda, and salt. Make a well in the center of the flour mixture and add in the eggs, oil, and vanilla, stirring until ingredients are evenly blended. Mix in the apple mixture and any juice that may have been released from the apple.

Spoon the mixture into a muffin tin with cupcake liners. With a pastry brush, dab the tops of the cupcakes with butter. Sprinkle the cinnamon sugar topping over the cupcakes.

Bake for 20-25 minutes at 350 degrees or until a toothpick inserted comes out clean.

This recipes makes about 12 cupcakes and the cupcakes can be stored covered at room temperature for up to three days.

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Entry Filed under: cupcakes

One Comment Add your own

  • 1. DONNY SOUS  |  November 11, 2008 at 11:55 pm

    CUP CAKES SHOULD BE BAKED NO HOTTER THEN 35O
    W/GAUGE ON MIDDLE AND IN THE MIDDLE OF THE RACK,HANG’N OFF BOTTOM OF RACK.WORKS BEST FOR SOUS,BAKING 5 DAYS OUT OF THE WEEK,WITH RAVE COMPLIMENTS & SMILES.
    REMEMBER,LUMPY CUP CAKE BATTER,IS BEST.BYE FOR NOW,WITH THE LOVE OF LORD JESUS,D.SOUS


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