Green Apple Cupcakes!





Introduction: Green Apple Cupcakes!

I'm so excited to share this with everyone! It was very experimental so I wasn't quite sure what to expect, and I was blown away by the results. It is THE CUPCAKE that has ruined all other cupcakes for me. I just don't think I can go back to paper-lined cupcakes AGAIN! Thank goodness I have an apple tree!

You will need:
6 green apples
1 spice cake mix (or your favorite recipe)
Frosting (I ended up making carmel frosting)

1. First prep your apples by removing any stickers & washing them.
2. Mix up your cake batter as directed & set it aside
3. Cut your apples in half
4. Core them out using a large spoon & leaving about 1/4" edge
5. Place your hollowed out apple cups into a muffin pan
6. Chop any salvageable chunks of apple up and throw them in the cake batter.
7. Fill your newly made apple cups nearly to the top with batter. (You will have plenty leftover for whatever else you would like too)
8. Bake as directed for your cake recipe until springy to the touch. (or toothpick method)
9. Remove from the oven and let them sit about 5 minutes.
10. Gently scoop them from the pan using a spoon or fork & transfer them to a wire rack to cool completely 
11. Once cooled whip up your favorite frosting and frost them. (Try some salted carmel frosting!)

When I first took a bite of one of these I literally went weak in the knees. The cake stays so moist because of the juicies & there are multiple textures involved. I think the best part is that there are no pesky cupcake liners laying around everywhere because the entire cupcake is edible. I will say that the carmel frosting takes it to over the top deliciousness! Originally I was going to just use some store bought stuff, but the smell of spiced apples baking got me thinking of carmel. It complements the treat perfectly, you've got to try it. Here's the recipe I used. ( I did mix some of the store bought into mine too for kicks & giggles)

Salted Carmel Frosting:

1 C packed brown sugar
1/2 C butter or margarine
1/4 C milk
1 tsp vanilla extract
1-1/2 to 2 C confectioners’ sugar
Sea salt

Combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes.  Remove from the heat; stir in vanilla. Cool to lukewarm.  Gradually beat in the confectioners’ sugar until
frosting reaches desired consistency. Frost your cupcakes and sprinkle with a little sea salt.



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    There is a difference between table and sea salt. Sea salt is much smoother in flavor. It's better for sweets because it doesn't give as much of a salty "bite". If you're using it to season savory foods, you'll end up having to use much more to get an appreciable saltiness, but the overall sodium level will still be fairly low.

    Thank you so much for that clarification! I'm one of those people that just sort of plays with my food & throw things together with what I have. NO real science behind it. :) So I always appreciate any advise, facts, or experiences that others have to offer!

    Are those Granny Smith or Golden Delicious Apples? Also, what is the difference,if any, between "sea salt" and "regular salt" (ie table salt)? Does sea salt have additional minerals in it that give it a distinct flavor? Thanks.

    I used Granny Smith apples. I don't know if there is a nutritional difference or even a flavor difference, I really don't believe so. I used the sea salt because the granules are a lot larger so it's easier to see just how much you are putting on. I think it's easier to "overdue it" with the regular salt because it's more difficult to see. :) You could use table salt & I'm sure they would taste just as good.


    love this, thank you :)

    This was so much fun making and they are very tasty. Cutting out the inside of the apples was quite simple.

    Some notes on my baking venture:
    - I was out of Vegetable Oil and used Olive Oil instead (?).
    - My icing got really hard after a short time, I am assuming because I used way to much sugar.
    - I placed them at first on a baking sheet but found out with the second batch that using a muffin pan allows you to bake the inside cake mix evenly whereas on a baking sheet they tend to lean and the cake mix spills over.

    Thank you again for this amazing recipe. The cupcakes were easy to make, tasted great and a lot of fun putting together.


    This makes me happy to hear! Cooking is always a learning experience. I like that you took note of some of the things you learned! Practice makes perfect!

    These sound delicious! They remind me of when you bake cake in an orange while camping, but you don't end up with a bunch of peel! Cool idea!

    Bake cake in an Orange? I've never done that, but it sounds yummy too. What flavor of cake goes best in an orange?