On Emery’s actual birthday, we made cupcakes. I know he wouldn’t know the difference but I just couldn’t let the day go by without doing something special on his special day.
We still (STILL!) have apples left over from apple-picking season so I looked for apple cupcakes. I found this recipe, copied below, and it was really moist and delicious. Martha never seems to fail.
Oliver helped me decorate and that is always fun. We stuck a candle in one and Emery devoured it so we’ll call this venture nothing less than successful!
2 1/4 cups flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp salt
1/2 cup butter, softened
2 cups sugar
1 tsp vanilla
4 cups apples, coarsely shredded
Preheat oven to 350 degrees.
Whisk together dry ingredients (flour, baking soda, cinnamon, nutmeg, and salt).
Cream butter and sugar until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
Mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.
Line muffin tins with paper liners and fill halfway with batter.
Bake until tops are springy to the touch or toothpick comes out clean, 18 to 20 minutes.
When completely cool, frost with cream cheese frosting.
For cream cheese frosting:
Beat one 8-oz package of cream cheese until smooth. Add 1/2 cup softened butter until smooth, about 2 minutes, scraping down the sides of the bowl as needed. Gradually mix in 4 cups of sifted icing sugar. Add vanilla. Mix until smooth, about 1 minute.