Apple Cinnamon Vanilla Cupcakes with Mott's® Fresh Sliced Snacks
Fresh apples in cupcakes? Yes, please! Fresh fruit isn't just for snacking. It's perfect for baking, too. This recipe is the perfect combination of a hot apple pie + a moist cupcake + a fresh, crunchy apple slice. Plus, Mott's® Fresh Sliced Snacks already completed much of the prep work for you with this delicious treat.
Cupcakes are really just muffins that believed in miracles.
This Fresh Apple Cinnamon cupcake recipe is also perfect as a muffin recipe. You can enjoy the warm muffins with a side of Mott's® Fresh Sliced Snacks: Apple Slices + your favorite coffee or smoothie for the kids. Or, dress up this muffin with the rich, apple cinnamon frosting topped with the fresh apples for a touch of fancy.
Did you know that many of the children in the U.S. do not meet the daily recommended intake of fruits + vegetables? It is recommended that children eat 2 1/2 cups of vegetables + 1 1/2 cups of fruit daily. This recipe is a fun way to get your kids to eat a healthy serving of fruit both in + on these cupcakes. Your kids may even want to eat the Apple Slices right out of the snack bags + dip them into the frosting!
Apple Cinnamon Cupcakes with Mott's® Fresh Sliced Snacks
Ingredients:
3 Large packages of Mott's® Fresh Sliced Snacks: Apple Slices
1 1/2 Cups of your favorite gluten-free flour blend
2 Eggs (Or, 2 egg substitutes: 2 Tbsp ground flaxseed + 6 Tbsp water)
3/4 Cup Rice milk (or milk of choice)
1/2 Cup Sugar
1/4 Cup dairy-free butter substitute at room temperature
1 tsp Vanilla extract
1 1/2 tsp Baking soda
1 tsp Xanthan Gum
1 tsp Salt
Ingredients for Fresh Apple Filling:
2 Cups of the Mott's® Fresh Sliced Snacks: Apple Slices from above
1/4 Cup Sugar
2 Tbsp Gluten-free cornstarch
1 tbsp Fresh lemon juice
1 1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/2 Cup Water
Ingredients for Fresh Apple Cinnamon Frosting:
1 Cup Palm shortening
3 Cups Confectioner's sugar
1 Tbsp Rice milk
1/4 Cup reserved Apple Pie filling from above
Apple Cinnamon Cupcakes with Mott's® Fresh Sliced Snacks
Directions:
Apple pie filling:
Finely chop 2 cups Mott's® Fresh Sliced Snacks: Apple Slices. Place apple slices in a bowl. Add 1/4 cup water + lemon juice + toss to prevent browning. In a saucepan, on low heat, whisk together: cornstarch + additional 14 cup water until blended. Add cinnamon + sugar + nutmeg + whisk until blended. Add the contents of the Fresh apple bowl to saucepan. Cook on low heat until apples are tender. Set aside.
Cupcake batter:
Pre-heat oven to 325 degrees. Place cupcake liners into the cupcake tin.
Combine lemon juice, vanilla + rice milk + set aside.
In a small bowl, add ground flax seed + water. Mix + set aside.
Beat dairy free butter substitute with a mixer until smooth. Add in sugar + increase mixer speed to medium. Add flax eggs + beat for 20-40 seconds with mixer.
Reduce mixer speed to low + add gluten free flour + baking soda + Xanthin gum + salt. Mix until just combined.
Scoop the apple pie filling into the batter + stir. Reserve 1/4 cup of the apple pie liquid filling for the frosting.
Fill the cupcake liners 3/4 of the way full with batter. Bake for 18 minutes, until the top is golden brown + a toothpick can be inserted in the middle of the cupcake to come out clean. Transfer to a cooling rack. Let cool completely before frosting. Yields 15 cupcakes.
Frosting:
In a mixing bowl, cream palm shortening with a stand or hand mixer for about 1 minute on medium speed. Add confectioner's sugar, rice milk + reserved liquid apple pie filling. Beat until smooth + fluffy, for 3-5 minutes.
Add frosting to a piping bag + pipe frosting onto cupcakes once cupcakes are completely cooled.
Arrange Mott's® Fresh Sliced Snacks: Apple Slices onto the frosting. Enjoy!
How do you like to enjoy your moist cupcakes + crunchy fresh fruit?
This post was sponsored by Mott's® Fresh.
Photography by: // Lindsey Lee & Co.
