Apple Cupcakes

Apple Cupcakes with Vanilla Maple Icing

By: adapted from Yossi Arefi for the New York Times

Prep Time: 8 mInutes

Cook Time: 20 minutes

Servings: 24 Cupcakes

Apple treats are always welcome in the fall. It has been unusually warm here in VT so everyone is trying to enjoy the last of the t-shirt weather before the Big Chill comes. It is admittedly gorgeous but this time of year should be full of heartier fare, not another summer salad. To that end, I made this Apple Cake from the New York Times and gave it a Runamok twist by turning it into cupcakes and giving them a maple icing drizzle. I find cupcakes easier to share with a crowd and they were the perfect base for our new releases, Pumpkin Spice and Vanilla Bean Infused Maple. Just mix a little maple with confectioners’ sugar and Bob’s your uncle.* 

*Speaking of uncles, my husband and I heard a great pun that we have been kicking ourselves that we didn’t think of in the 24 years we have lived here. Henceforth my nieces and nephews should refer to me as their Verm-aunt. Eric, of course, is their Verm-uncle. Thanks to China Forbes of the band Pink Martini for those gems.

** recipe adapted from Apple Cake by Yossi Arefi, NYT, Oct 18, 2024

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Ingredients

For the cupcakes

  • ⅔ cup vegetable oil

  • 1½ cups brown sugar

  • 3 large eggs

  • 1 Tbsp ground cinnamon 

  • 1 tsp kosher salt 

  • 2½ cups all-purpose flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 4 cups apples, peeled, cored and chopped into ¼- to -½-inch pieces. Use Honeycrisp, Granny Smith, or Pink Lady (about 3 medium apples)

For the icing

Instructions

  • 1 Line several cupcake pans with paper liners so you have 24 ready. Preheat oven to 350F.
  • 2 In a large bowl, mix the oil, brown sugar, eggs, cinnamon and salt.
  • 3 Add the flour, baking soda, and baking powder and gently combine with a rubber spatula. Do not over-mix.
  • 4 Add the diced apples and incorporate.
  • 5 Spoon the batter into the cupcake liners, filling almost to the top.
  • 6 Bake in the oven for 15 - 20 minutes or until a fork comes out clean. Remove from the oven and cool.
  • 7 To make the icing, combine the confectioners' sugar and maple in a small bowl and blend.
  • 8 When the cupcakes are completely cool, drizzle the icing over the top.