Follow these steps for perfect results
brown sugar
granulated sugar
all-purpose flour
cinnamon
nutmeg
Granny Smith apples
julienned
granulated sugar
unsalted butter
canola oil
eggs
all-purpose flour
baking soda
ground cinnamon
nutmeg
salt
no-sugar-added applesauce
vanilla bean paste
unsalted butter
softened
unpasteurized goat cheese
confectioners' sugar
sifted
vanilla bean paste
cinnamon
Preheat oven to 350°F (175°C).
Line cupcake pans with liners.
Prepare apple filling: Combine brown sugar, granulated sugar, flour, cinnamon, nutmeg, and julienned apples in a bowl.
Set apple filling aside.
Prepare cake batter: Cream granulated sugar, butter, and oil in a large bowl.
Beat in eggs one at a time.
Add flour, baking soda, cinnamon, nutmeg, and salt; mix well.
Mix in applesauce and vanilla.
Fill liners one-third full with batter.
Add apple filling on top.
Cover filling with more batter, filling liners two-thirds full.
Bake for 16-19 minutes, or until a toothpick comes out clean.
Cool cupcakes completely.
Prepare frosting: Cream butter and goat cheese until smooth.
Gradually add confectioners' sugar, mixing until incorporated.
Add vanilla bean paste and cinnamon; beat until fluffy.
Pipe frosting onto cooled cupcakes.
Expert advice for the best results
Don't overbake the cupcakes.
Make sure the butter and goat cheese are softened for the frosting.
Chill frosting before piping for easier handling.
Everything you need to know before you start
20 minutes
Cupcakes can be baked ahead and frosted later.
Arrange cupcakes on a tiered stand.
Serve with a scoop of vanilla ice cream.
Garnish with a cinnamon stick.
Pairs well with the sweetness and spice.
Discover the story behind this recipe
Associated with autumn harvest and holiday baking.
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