ADVERTISEMENT
Fold in the diced apple pieces gently until evenly distributed throughout the batter.
Fill Cupcake Liners:
Spoon the batter into the prepared cupcake tins, filling each about 3/4 full.
Bake:
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. The tops of the cupcakes should be golden and slightly firm to the touch.
Cool and Serve:
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Optionally, dust with powdered sugar before serving.
Serving and Storage Tips:
Serving:
These cupcakes are perfect served as a snack, dessert, or breakfast treat. They can be enjoyed as-is, or you can top them with a dollop of whipped cream or a drizzle of honey for added sweetness.
Storage:
Store the cooled cupcakes in an airtight container at room temperature for up to 3 days. They can also be refrigerated for longer freshness, lasting up to 5 days. To reheat, simply microwave them for a few seconds.
Variations:
Add Nuts or Dried Fruit:
For added texture and flavor, you can fold in chopped nuts (like walnuts or almonds) or dried fruit (such as raisins or cranberries) along with the apples.
Spices and Flavorings:
Experiment with spices like nutmeg, ginger, or allspice for a warm, cozy flavor profile. You can also swap out the vanilla extract for almond extract to give a unique twist.
Gluten-Free Version:
Substitute the all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free. Be sure to also check that your baking powder is gluten-free.
Low Sugar Version:
Replace the sugar with a sugar substitute like Stevia or monk fruit sweetener for a lower-calorie version.
FAQs:
Can I use other fruits instead of apples?
Yes! You can substitute apples with other fruits like pears, peaches, or berries. Just make sure to adjust the moisture content if needed—apples release a fair amount of juice, so other fruits might need slight adjustments in terms of liquid.
Can I freeze these cupcakes?
Yes, these cupcakes freeze very well. Allow them to cool completely, then wrap them individually in plastic wrap or place them in an airtight container. Freeze for up to 3 months. Thaw at room temperature or microwave for a few seconds before enjoying.
Do I have to use cottage cheese?
Cottage cheese gives the cupcakes a creamy texture, but if you don’t have any, you can substitute it with Greek yogurt or ricotta cheese. Each will add a slightly different texture but still yield delicious results.
Can I make these cupcakes without eggs?
Yes, you can use egg substitutes like flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a store-bought egg replacer to make these cupcakes vegan or egg-free.
Can I reduce the sugar content?
Absolutely! You can reduce the sugar or use a natural sweetener like maple syrup or agave nectar. Keep in mind that reducing the sugar may slightly change the texture and flavor, but the cupcakes will still be delicious!
ADVERTISEMENT
