Total Time

　　60 minutes

　　While growing up in upstate New York, it was a tradition to go apple-picking every fall. Our local apple orchard, Beak and Skiff, sold amazing apple fritters, among other treats, such as cider donuts, caramel apples, and apple pie. These cupcakes remind me of the crisp October air and colored leaves crunching underneath my feet.

　　

Ingredients

15 cupcakes

　　

Cinnamon Apple Cupcake:

1 cup granulated sugar

　　3/4 cup butter, softened

　　2 eggs

　　2 teaspoons pure vanilla extract

　　1/2 cup whole milk

　　1/4 cup sour cream

　　3/4 cup all-purpose flour

　　1/2 cup self-rising flour

　　1/2 teaspoon baking soda

　　1/4 teaspoon salt

　　2 tablespoons cinnamon

　　

Cinnamon Apple Filling:

1 apple, diced finely

　　1/4 cup granulated sugar

　　1/2 tablespoon cinnamon

　　

Cinnamon Cream Cheese Frosting:

1/2 cup butter, softened

　　4 ounces (about 1/2 cup) cream cheese

　　1/2 teaspoon pure vanilla extract

　　2 cups powdered sugar

　　2 teaspoons cinnamon

　　

Apple Fritter Topping:

3/4 cup all-purpose flour

　　2 tablespoons white sugar

　　1 teaspoon baking powder

　　1/2 teaspoon salt

　　1/3 cup buttermilk

　　1 egg

　　1/2 tablespoon vegetable oil

　　1 1/2 apples, chopped

　　2 cups vegetable oil, for frying

　　Cinnamon and sugar, for garnish

　　

Cinnamon Apple Cupcake:

Step 1

Preheat the oven to 350°F. Line two standard cupcake tins with 15 paper liners.

　　

Step 2

Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.

　　

Step 3

Slowly add in eggs, one at a time, and mix on medium speed until combined.

　　

Step 4

Reduce speed to low and add vanilla extract, milk, and sour cream.

　　

Step 5

In a separate bowl, combine both flours, baking soda, salt, and cinnamon. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.

　　

Step 6

Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

　　

Cinnamon Apple Filling:

Step 7

In a small saucepan over low heat, combine diced apple with sugar and cinnamon.

　　

Step 8

Simmer for 15 minutes, stirring occasionally, until apples are soft.

　　

Step 9

Set aside to fill cupcakes with later.

　　

Cinnamon Cream Cheese Frosting:

Step 10

With a hand or stand mixer, beat softened butter and cream cheese together on medium speed for 3 minutes.

　　

Step 11

Add vanilla and mix on medium speed until thoroughly combined.

　　

Step 12

Slowly add powdered sugar and beat on low for 1 minute.

　　

Step 13

Add cinnamon and gradually increase the speed to high and beat for 3 minutes, until fluffy.

　　

Apple Fritter Topping:

Step 14

Combine flour and next seven ingredients including apples in a medium bowl.

　　

Step 15

Heat the 2 cups vegetable oil in a frying pan over medium high heat for 3 minutes. Lower heat to medium, and using an ice cream scoop or large spoon, drop 1/4 cupfuls of batter into the hot oil.

　　

Step 16

Fry about 2 to 3 minutes on each side, until golden. Remove fritters with a slotted spoon, and place on a plate lined with a paper towel to absorb the excess oil.

　　

Step 17

Continue until all the batter is gone, being careful not to overcrowd the pan while frying.

　　

Step 18

While hot, sprinkle the fritters with cinnamon and sugar.

　　

Step 19

After cooled, cut fritters into pieces to top cupcakes.

　　

To Assemble Cupcakes:

Step 20

Once cool, poke small holes in each cupcake, using a circle pastry tip or an apple corer. Insert one tablespoon of the Cinnamon Apple Filling into each cupcake. Gently pipe each cupcake with Cinnamon Cream Cheese Frosting. Garnish with an Apple Fritter Topping piece on top of each cupcake.

　　From Sweet, Savory, and Sometimes Boozy Cupcakes © 2015 by Alison Riede. Reprinted with permission by Countryman Press.Buy the full book from Amazon.