These cupcakes are super moist and really taste great. They actually taste good without the butter cream frosting too so if you want to save some calories, try them “plain” or with a dusting of powdered sugar on top.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
24 |
48 |
72 |
96 |
120 |
144 |
| Ingredients | ||||||
| Butter |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Eggs |
4 |
8 |
12 |
16 |
20 |
24 |
| Sugar |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Chopped apples |
4 C. |
8 C. |
12 C. |
16 C. |
20 C. |
24 C. |
| Flour |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Salt |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Baking powder |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Baking soda |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Cinnamon |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Nutmeg |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Frosting Ingredients | ||||||
| Butter |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Apple cider |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Powdered sugar |
4 C. |
8 C. |
12 C. |
16 C. |
20 C. |
24 C. |
| Chopped walnuts |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
Assembly Directions:
Preheat oven to 325 degrees. In large glass bowl, melt butter in microwave. Cream together butter, eggs, and sugar. Stir in apples. Stir in flour and remaining ingredients.
Spoon batter into 24 cupcakes or one 9×13 pan or 2 8×8 pans. Bake cupcakes for 20-25 minutes, 9×13 or 8×8 pans for 25-30 minutes.
While cupcakes bake, beat butter about 2 minutes until creamy. Add 1 C. powdered sugar and mix. Add apple cider and remaining powdered sugar. Beat on medium-high about 2 minutes. Stir walnuts in by hand. Frost cupcakes/cakes when cooled.
Freezing Directions:
Flash freeze to harden the frosting then put into individual sandwich bags. Then put all of the sandwich bags into a 2 one gallon freezer bags. Seal, label, and freeze.
Servings Directions:
Thaw and enjoy!
Nutritional Info:
Per Serving: 323 Calories; 14g Fat (37.9% calories from fat); 3g Protein; 49g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 244mg Sodium.
Exchanges: 1/2 Grain (Starch); 2-1/2 Fat; 2-1/2 Other Carbohydrates.
Nanci Slagle
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