Makes about 18 cupcakes
**Might need assistance from your parents**
APPLE CUPCAKE BATTER
2 cups all-purpose flour (spoon flour into dry-measure cups and level off)
1 teaspoon baking soda
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1 cup sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 KINGS Gravenstein apples, peeled, cored, and grated to make 3 cups
1/2 cup walnut pieces, coarsely chopped, optional for those allergic to nuts
1/2 cup dark raisins
CREAM CHEESE FROSTING
8 ounces cream cheese, slightly softened
4 tablespoons (1/2 stick) unsalted butter, slightly softened
2 cups confectioners’ sugar, sifted after measuring
1 teaspoons vanilla extract
Two 12-cavity muffin pans each lined with 9 cupcake papers
Position rack in the middle of the oven and preheat to 350 degrees.
- Combine the flour, baking soda and spices and stir well to mix.
- In a large bowl, whisk the eggs just to break them up. Whisk in the sugar in a stream, continuing to whisk for a minute or so, to lighten the mixture, then whisk in the melted butter, then the vanilla, in a stream. Fold in KINGS grated Apples, walnuts and raisins.
- Divide the batter evenly among the 18 lined cavities and bake for about firm and baked through, about 30 minutes. Cool on a rack for 10 minutes, then unmold and cool completely.
- For the frosting, combine the butter and cream cheese in the bowl of an electric mixer and beat with the paddle on medium speed until completely mixed together, about 3 minutes, stopping and scraping the bowl and beater several times.
- Decrease the mixer speed to lowest and add the confectioners’ sugar a cup at a time, beating until absorbed after each addition. After the last cup is added, the frosting might look dry, but it will eventually smooth out.
- Beat in the vanilla and increase the mixer speed to low-medium until the mixture is no longer dry looking, about 2 minutes. Increase the mixer speed to medium and beat the frosting until it is smooth and light, about 4 or 5 minutes.
- Spread the frosting, swirling it on to the top of each cupcake.
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