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Apple Cupcakes

Made with marzipan apples, these apple cupcakes with cream-cheese frosting, will sell like hotcakes.

  • yield: Makes 2 dozen


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)
  • Cream-Cheese Frosting
  • Marzipan Apples


  1. Step 1

    Preheat oven to 350 degrees. Line two standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside. Cream butter and sugar on medium-high speed in the bowl of a mixer fitted with the paddle until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.

  2. Step 2

    Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.

  3. Step 3

    Fill lined cups halfway with batter; bake until tops are springy to the touch, 18 to 20 minutes. Remove from tins; let cool on a wire rack. When completely cool, frost cupcakes; top with marzipan apples.

  4. Step 4

    For marzipan apples: Tint some marzipan red and some green (find it in the baking section of your grocery store). Roll red marzipan into balls on a cornstarch-dusted surface. Score bottoms with toothpick. For leaves, flatten teardrop-shaped green marzipan; add veins with toothpick. Roll worms from un-tinted marzipan; add green nonpareils for eyes. Use brown sprinkles for stems. Make holes for worm and stem, and insert.

Martha Stewart Living, November 2006

Reviews (35)

  • 11 Sep, 2010

    Fall just started and I've already made these cupcakes twice! I will probably make them another 2-3 times since we go apple picking often. Yes, they are that good! I frosted them with a homemade cream cheese icing I found on the food network site. So Good!

  • 31 Jan, 2009

    These were incredibly sweet--I used Macintosh apples and there was far too much sugar (almost the same volume as the flour). If I make these again, I'll cut the sugar in half.

  • 24 Nov, 2008

    Brown sugar buttercream recipe is here: frosting

  • 23 Nov, 2008

    There's also this one with light brown sugar: frosting

  • 22 Nov, 2008

    Brown sugar buttercream recipe is here: frosting

  • 7 Nov, 2008

    yep didn't want to take the chance so did the 1tsp soda, 1tsp baking powder and they turned out great! topped them with cream cheese frosting though

  • 22 Oct, 2008

    I hope to try making this soon, but was wondering about the frosting? So I put in a search on here for the " Brown-Sugar Buttercream", and it did turn up. I think they just forgot to put the link on here for it.

  • 20 Oct, 2008

    As for the shredded apples, just use a grater, like you would grate carrots for carrot salad, or grate cheese. It works great.

  • 20 Oct, 2008

    Although I haven't made this, I will say that those that had imploding problems may have had very fresh Baking Soda. I think if I make this I will cut the soda in half and add 1 tsp Baking Powder. I have made recipes before that called for that amount of Soda, and can taste the soda in the baked goods. It is awful. I think it has too much baking soda for this recipe.

  • 17 Oct, 2008

    I made this and they are delicious, no problems tops are alittle sticky, I used macs
    they did not a have a ton of moisture which worked great. I also made a caramel
    cream cheese frosting. I made a dbl batch, and it made 24 cupcakes, 3 9" round by 1 inch deep for a layered cake. They all turned out perfect.

  • 16 Oct, 2008

    More like a muffin than a cupcake, but still good and easy to make.

  • 15 Oct, 2008

    I too followed this recipe exactly. They imploded and I had to throw out the pan. The oven was a mess. I'm not sure what caused this.

  • 13 Oct, 2008

    I, like bsilv, made these cupcakes, with the same results as bsilv. They imploded, the texture wasn't right, and I'll have to throw them away. I followed the recipe exactly, too. How do you shred apples? If anyone has any suggestions on how to make this recipe work, please email!

  • 6 Oct, 2008

    At this very moment these cupcakes are still baking in my oven. The smell is divine. I can't wait...neither can the neighborhood kids...they smell them from outside my house!

  • 30 Sep, 2008

    What a fantastic recipe! I've never had a MS recipe turn out so well. These cupcakes (even sans frosting) are moist and delicious--a wonderful treat to keep around the house and share!

  • 29 Sep, 2008

    I accidentally added the dry mixture and then the apple and the cupcakes still turned out perfectly. They were a great fall treat.

  • 29 Sep, 2008

    Am I missing the frosting recipe?

  • 28 Sep, 2008

    I made these cupcakes, followed the directions precisely and they ended up imploding on themselves while in the oven. It's so frustrating to waste fresh ingredients and cooking time in the kitchen when the recipe is flawed. Please check it! I would love to make a version of this for my kids if the recipe is somehow fixed.

  • 28 Sep, 2008

    Gnigel was your butter at room temperature when you were mixing it? This might have been why they didn't turn out.

  • 27 Sep, 2008

    I am so frustrated! I tried this recipe, and I mixed the butter and sugar in the stand mixer for 10 minutes and it never creamed! My husband decided to add some liquid because he thought the recipe did not call for enough butter to accomodate all that sugar. Then, once I added the flour mixture, it looked awful because everything seemed to separate. I think I will end up throwing them out once they come out of the oven.

  • 27 Sep, 2008

    These sound delicious. Can use cream cheese frosting, vanilla and the caramel frosting's great to.

  • 25 Sep, 2008

    What would be a good icing for the apple cupcakes. They sound really delicious.

  • 25 Sep, 2008

    You can find Rolled Fondant at any place that carries cake supplies like Joann's, MIchaels, AC Moore, etc. It's about $6 a box and it comes in white and other colors. It looks a lot like playdough and you can roll it out and color it and use it for so many things. But you have to be careful, if you don't use it all, it will dry out fast if you do not wrap it tightly in plastic wrap, etc. I try and use the half price coupon to buy the box at Joann's. good luck!

  • 25 Sep, 2008

    where the heck do you buy fondant ?

  • 25 Sep, 2008

    Good question, annyostewart. Is it vanilla? Cream cheese? Buttercream?

  • 25 Sep, 2008

    Good question, annyostewart. Is it vanilla? Cream cheese? Buttercream?

  • 25 Sep, 2008

    Good question, annyostewart. Is it vanilla? Cream cheese? Buttercream?

  • 25 Sep, 2008

    What kind of frosting did you use for the Apple Cupcakes? Did you flavor the vanilla icing? Thank you.

  • 25 Sep, 2008

    What kind of frosting did you use for the Apple Cupcakes? Did you flavor the vanilla icing? Thank you.

  • 25 Sep, 2008

    What kind of frosting did you use for the Apple Cupcakes? Did you flavor the vanilla icing? Thank you.

  • 25 Sep, 2008

    What about the icing. There's a recipe for the cupcakes and the fondant leaves, but not the icing.

  • 18 Sep, 2008

    This does sound good...I bet it would be yummy with a caramel icing!

  • 20 May, 2008

    yes you can use Splenda... there is splenda too for baking.. follow instructions ..

  • 24 Apr, 2008

    For diabetic purposesm, would splenda be a good replacement for the sugar?

  • 18 Mar, 2008

    mmmmmmmmmmmmm, from the picture and the ingredients I can tell this cake is very delicious. I can't wait to try it.