Ok guys, the weekend is fast approaching. Not just any weekend, but the weekend before All Hallow’s Eve. You know what that means – Halloween parties! What says “Halloween party” quite like a boozy seasonal dessert? NOTHING.
I was inspired by one of Ross’s favorite drinks this time of year, apple cider and spiced rum. Totally delicious, by the way. These cupcakes take that idea and run with it. The cake is moist and filled with apple flavor. The frosting, while definitely boozy, packs plenty of sweetness without being overwhelming. Let’s also put it out there – keep these away from children. They look sweet and innocent, but the last thing you need is a wee one making off with one of these bad boys.
So, go say “Happy Halloween” the best way we know how, with sauced up baked goods!
Apple Cupcakes with Spiced Rum Frosting
*makes about 18-20 cupcakes*
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger (dried)
8 tablespoons unsalted butter (1 stick), at room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup low-fat buttermilk, shaken
3 cups shredded apples (about 4 medium), I used macs
paper cupcake liners
1.) Pre-heat oven to 350°F, with the rack in the middle. Line your muffin pan with paper liners.
2.) Combine the flour, baking powder, salt, cinnamon, and ginger in a medium bow; set aside.
3.) Beat the butter on medium-high speed with a mixer until very light in color, about 2 minutes. Add the sugar and vanilla and continue beating until the mixture is airy, about 2 minutes. Add the eggs one at a time and mix until well combined, about 1 minute.
4.) Turn off the mixer and scrape down the paddle and the sides of the bowl. Set the mixer on low speed, slowly pour in the buttermilk, and mix until combined, about 15 seconds (the batter will look curdled). Add the flour mixture and mix until just combined. Remove the bowl from the mixer and fold in the shredded apples and the liquid until just combined.
5.) Fill the muffin wells about three-quarters full (about 1/4 cup per well). Bake about 20 to 25 minutes, until a toothpick inserted in the center comes out clean (mine took 25 minutes). Remove the cupcakes from the pans and let cool completely on wire racks before frosting.
Spiced Rum Frosting
1 cup butter (1 stick) at room temperature
1 cup confectioners sugar
1/4 cup spiced rum
Optional: cinnamon sugar and sprinkles for topping
1.) Beat butter with an electric mixer on medium-high until light and fluffy. I used the paddle of my stand mixer. Alternately add the rum and powdered sugar until combined.
2.) To fluff it up, I used the whisk attachment on my stand mixer until it reached a light, fluffy consistency.
3.) Frost your cooled cupcakes however you please! Top with cinnamon sugar and sprinkles if you please!