Snickerdoodle Cupcakes with Apple Filling and Cream Cheese Frosting

Hi there! Thank you for checking out my blog! I’m glad that you decided to see what’s going on at Baking in the Burbs. Since it’s Friday, I decided to go all out and make some fun cupcakes.

These babies are not low carb or low sugar but they are amazing! The cupcakes are snickerdoodle flavored and they have an apple filling. Yummy! I topped them with cream cheese frosting and some store bought garnishes such as cookies and caramel syrup. Today, is definitely a splurge day and I don’t feel one bit bad about it.

I was having a goofy day anyway. I sat for 20 minutes waiting for the cupcakes to finish baking and then I realized I hadn’t put them in the oven. Silly me! Have you ever done something like that? It must be the heat. I’m just glad that it is Friday and I can slow down a little.

I hope your weekend is off to a good start and that you are taking time to rest and enjoy yourselves!

😋 Jennifer

Ingredients:

Cupcake batter:

3 cups all purpose flour

2 cups sugar

1 tablespoon baking powder

2 eggs

1 1/2 cups milk ( I used 2 percent but whole milk will work)

1/2 cup unsalted butter

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

Apple filling:

1 medium baking apple peeled and chopped into small pieces

3 tablespoons unsalted butter

1/2 cup packed light brown sugar

1 teaspoon cornstarch

1/8 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1 teaspoon vanilla extract

Cream cheese frosting:

8 ounces cream cheese room temperature

1/2 cup unsalted butter

4 cups powdered sugar

1/4 cup cornstarch

1 teaspoon vanilla extract

Extras for garnish (optional):

Cookies

Caramel sundae syrup

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

For cupcake batter:

2. In the bowl of a stand mixer, add flour, sugar, and baking powder. Mix on low until combined.

3. Add milk and butter. Run mixer on low.

4. While mixing, add vanilla and cinnamon.

5. Line a muffin tin with cupcake liners or spray with baking spray. Fill each well 2/3 full with cupcake batter. Bake for 20-22 minutes on the middle rack. Remove from oven and cook.

For apple filling:

6. In a medium sauce pan on the stovetop on medium heat, melt butter. Add brown sugar and stir.

7. Add apples, cornstarch, cinnamon, and nutmeg. Stir and heat until bubbly and sugar has dissolved.

8. Remove from heat and stir in vanilla. Cool.

9. Using a frosting tip, take a core piece out of each cupcake like shown:

10. Fill each hole with apple mixture.

For cream cheese frosting:

11. In the bowl of a stand mixer, add cream cheese and butter. Run on low speed until combined.

12. Slowly add powdered sugar while running the mixer.

13. Add cornstarch and vanilla and mix until combined.

14. Pipe cream cheese frosting on cupcakes and garnish with a sprinkle of cinnamon, cookies and caramel syrup (optional).

Serve and enjoy!

Note: garnishes were not factored into nutritional facts.