It’s officially fall! And apples are eeeeeeverywhere. And I love it! We’ve already made one trip to the orchard and will be making another this week–can’t get enough of them!
These cupcakes we’re inspired by a craving for cupcakes and apple pie so I rolled both into one and voila! Apple cupcake/pie magic!
And these things are INCREDIBLE, if I do say so myself. 🙂 I almost stopped with just the cake part because it is SO GOOD and can pretty much stand on it’s own, but I’d been wanting to experiment a little with frosting and decided to forge ahead.
The gluten-free cupcake is without a doubt one of the most moist, delicious “healthy” cakes I’ve created yet! It’s got loads of little apple chunks and just the right amount of cinnamon. I was also pretty pleased with the frosting…smooth, creamy and not overly sweet as I feel most things sweetened with xylitol, stevia, etc tend to be. It does get somewhat stiff when refrigerated so I recommend letting them sit out for a couple of minutes before eating to allow the frosting to soften a bit! And the crumb topping offset the frosting just enough with it’s salty, oaty, apple-crisp like texture and taste.
So basically total apple cupcake/pie bliss!!!
Overall, I ‘d say my first vegan cupcake was a success and I can’t wait to experiment with more sugar-free frosting recipes! Finding subs for powered sugar is TOUGH but I think doable!
I love fall. Hands down, my favorite season. Leaves turning colors, cooler temps and oh yeah, APPLES. Gorgeous apples from local orchards around town have been showing up at our farmer’s market lately. I absolutely love, love, love apple recipes. As kids, my sister and I knew that fall meant apple picking (can I just say there is nothing like a golden delicious apple right off the tree) and then of course BAKING with those apples. My mom would always make her German Apple Cake (which is still one of my favorite desserts) and an apple crisp! There was nothing like warm apple crisp right out of the oven with a big scoop of cold vanilla ice cream. My mouth is watering just thinking about it. Yum.
So I wanted to do something just a little different and thought these Caramel Apple Sandwich Cookies totally fit the bill. I will say that these cookies are divine by themselves but sandwich them with caramel cream cheese frosting and wow, takes it to a whole other level! You could also sub the apples with raisins, craisins, white chocolate chips, nuts…this is just a very solid oatmeal cookie! Promise, you’ll love it!
1 c. Chopped Granny Smith Apple (one large apple should be enough)
Caramel Cream Cheese Frosting
¼ Stick Unsalted Butter, softened
2 oz. Cream Cheese, softened
⅛ t. Salt
1 t. Pure Vanilla Extract
1¾ c. Powdered Sugar
3 T. Caramel Sauce (I used Smuckers brand)
For the Cookies
Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper.
In the bowl of an electric mixer, cream butter and sugars until light and fluffy, about two minutes. Beat in eggs, one at a time and then vanilla. In a large bowl, whisk together the flour, cinnamon, cloves, nutmeg, allspice, baking soda, salt and oats. Gradually add to creamed mixture and mix well. Stir in chopped apples.
Drop by rounded spoonfuls 2 inches apart onto the cookie sheets. Bake for 10 minutes, rotating pans and switching racks halfway through. Let cool for two minutes before moving to wire racks and let cool completely.
For the Caramel Cream Cheese Frosting
In the bowl of an electric mixer, beat the butter and cream cheese until smooth. Beat in the salt and vanilla. Gradually beat in the powdered sugar and then the caramel sauce.
To Assemble the Cookies
Spread 1-2 tablespoons of the frosting on the flat side of a cookie and place another cookie on top.
I’ve been blessed lately with an overabundance of apples, as I’m sure many of you have. One of my favorite things to do with lots of apples, specifically Golden Delicious apples, is make my mom’s German Apple Cake.
She has been making this cake every since I can remember. As a kid, when the air got cool and the leaves started changing color, we knew that apple cake and apple crisp were in the very near future. Of course mine and my sister’s favorite part was each getting a beater to lick after my mom had whipped up the cream cheese frosting. I’m sure I tried more than once to either steal or somehow trick my sister into giving me her beater…I was obnoxious like that.
I love making this cake as an adult because not only of the memories, but I can appreciate the simple goodness of it even more now. The flavor of cinnamon and chunks of soft apples along with the smooth cream cheese frosting are downright yummy. And I love that it forms kind a kind of sugary “crust” along the edges. So, so, SO good. If you have apples coming out your ears, try this cake. You’ll love it.
4 c. Peeled, Sliced/Chunked Apples (About 4-5 apples. I prefer golden delicious.)
½-3/4 c. Black Walnuts
Cream Cheese Frosting
½ c. (1 stick) Unsalted Butter, softened
8 oz. Cream Cheese, cold
5 c. Powdered Sugar, sifted
½ t. Salt
1 T. Pure Vanilla Extract
For the Cake
Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick cooking spray (which is what I did) or grease and flour.
Whisk together flour, sugar, cinnamon, baking soda and salt in a large bowl. Stir in oil, eggs and vanilla. Add the apples and walnuts, mix in thoroughly and let set for 5 minutes or so, allowing the juices to soak into the batter. Spread into your baking pan. Bake for 35-40 minutes (mine took 40) until a toothpick inserted in the middle comes out clean. Cool completely and then frost with cream cheese frosting.
For the Cream Cheese Frosting
Cream the butter and cream cheese on high until smooth. Gradually add in the powdered sugar and mix thoroughly on medium-high speed for about 3 minutes, until smooth. Add vanilla and salt and thoroughly incorporate.