Cinnamon-Nutmeg Apple Cupcakes with Brown Sugar Buttercream

I have to say I don't know of a better way to spend my Saturday... I decided to make these delicious little treats because I had an apple overload at my house... 10 lbs bags of apples at Costco appear to be my addiction! The shredded apple mixed in the cinnamon-nutmeg cupcake batter keep these babies moist and tasty! This recipe yields exactly 24 cupcakes and makes your house smell heavenly! Top all that goodness off with Brown Sugar Buttercream and you've got yourself a scrumptious treat that EVERYONE will love!

Ingredients for the Cupcakes 

2-1/4 cups of flour 
2 tsp of baking soda 
2 tsp of ground cinnamon 
1/2 tsp of ground nutmeg
1 tsp of salt
1/2 cup of unsalted butter, softened
2 cups of sugar 
2 large eggs
1 tsp of pure vanilla extract 
4 cups of coarsely shredded apples (*I used Macintosh Apples*) 

Preheat oven to 350F. Line 2 standard muffin tins with paper liners, set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low, mix in apples. Add flour mixture, scraping down the sides of the bowl as needed.

Divide batter among lined cups, filling halfway. Bake until the tops are springy to touch or a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Remove cupcakes from tins and transfer to wire rack. Let cool completely before icing.

Ingredients for the Brown Sugar Buttercream 

4 large egg whites 
1 cup of light-brown sugar
1/4 tsp of salt 
1-1/2 cups of unsalted butter, room temperature, cut into tablespoons

In a heatproof bowl set over a pan of simmering water or using a double boiler, whisk together egg whites, sugar and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.

Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes.

Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated. Yields 4 cups.

The icing is quite buttery --- And I am not convinced I would use it again. Although quite delicious and works well with the apple cupcake, I would try something like this next time... AND there will be a next time:  

1/2 cup butter
1 cup brown sugar, packed
1/4 cup milk
2 cups sifted confectioners' sugar, more or less
hot water, optional

In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners' sugar. Beat until thick enough to spread. If too thick, add a little hot water. 


 This is the BESTEST Apple Cupcake around... Delightful!