Meatless Monday Apple Cupcakes Recipe

Apple Cupcakes Recipe

An apple a day…well maybe they didn’t mean this yummy Apple Cupcakes Recipe :-)

apple cupcakes katherines corner

What You Need

1 ½ cups flour  plus  1 Tbsp

1/2 tsp baking powder

1/4 tsp salt

1/4 tsp baking soda

3/4 cup sugar

1/4 cup low fat or fat free cream cheese (softened)

1/4 cup unsalted butter ( softened)

2 Tbsp amaretto ( 1 Tbsp  almond flavoring)

1 tsp vanilla extract

1 large egg

1/2 cup sour cream

1/4 cup milk

3/4 cup Apples ( peeled cored and finely chopped) Gala apples works nicely


Electric Mixer

Part Two

2 Tbsp flour

2 Tbsp brown sugar

1/4 tsp ground cinnamon

2 Tbsp unsalted butter( chilled)

2 Tbsps sliced almonds

Pastry blender ( or two knives)


1 cup powdered sugar

4 tsp milk

Nonstick cooking spray

Cupcake tin ( for 12)

Cupcake liners

Before You Start: Preheat oven to 350°. Place muffin cup liners into 12 muffin cups; coat with cooking spray.

Lets Make It!  In a bowl combine flour, baking powder, salt, and baking soda and stir to mix well using a large spoon or whisk and set aside. In another bowl combine sugar, cream cheese, and 1/4 cup butter and beat with an electric mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 Tbsp of flour in a small bowl and mix well. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups. Now for the second part, combine 2 Tbsp of flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 Tbsp of butter with a pastry blender (or 2 knives) until mixture looks like large bits of sand. Stir in the almonds. Sprinkle evenly over cupcakes. Bake at 350° for 25- 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan. After they have cooled prepare the icing by  combining powdered sugar and 4 tsp of milk in a small bowl, stirring with a whisk. Then drizzle over the tops of the cupcakes.

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  1. Looks delicious! But Awwwwwww! Go ahead and use the real cream cheese!! :-)) Just eat less of it if you have to!

  2. This cupcakes look delicious, I will have to make some. Thanks for the follow and kind comments! I am now a new follower of yours. Looking forward to reading your posts!!


  3. Those look soooo yummy. I’m bookmarking this page so I can give the recipe to my hubby (he’s the one in the house who likes to cook lol)

  4. Great blog!
    I’m following from the Not So Moody blog hop!
    Check me out when you get the chance:
    Carolina Summer

  5. Looks delicious,
    Thanks for the comment.
    very kind of you.

  6. Camille says:

    The cupcakes look delicious! Looking forward to trying this recipe ~

  7. Those look heavenly, even though I’m over-full at the moment.

  8. This is a keeper, for sure, Katie! It looks just yummy! I can’t wait to try it!1

  9. HI Katherine, thanks for the visit and comment on my blog today. The cupcakes sound fab. YOu have a wonderful sight here. Glad to have found you.

  10. Always great to meet another Meatless Monday blogger! This recipe looks delicious…I’m always looking for muffin recipes for breakfast. Thanks for connecting with me on Ruby for Women.

  11. Oh I must try this. Delicious!

  12. this looks yummy!

  13. Ooooo! Delish looking! I can’t wait to try this recipe. I bet my family will beg for them once they get a taste. Thanks for sharing.

  14. mmm! These look fabulous! They’re so pretty and almost too good to eat…almost!

  15. Yummy!! These look amazing! I am saving this recipe for sure :)


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