Recipe courtesy of Marilyn Norris

Apple-Spice Cupcakes with Walnuts and Blue Cheese

  • Level: Intermediate
  • Total: 1 hr 12 min
  • Prep: 50 min
  • Cook: 22 min
  • Yield: 14 cupcakes
Share This Recipe

Ingredients

Apple Filling:

1/4 cup sugar

1/4 cup water

1 Granny Smith apple, peeled, cored, and chopped into 1/4-inch pieces

1 1/2 teaspoons ground cinnamon

1/4 teaspoon sea salt

1/4 teaspoon vanilla extract

Apple-Spice Cupcakes:

1 2/3 cups unbleached pastry flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon cayenne pepper

3/4 cup buttermilk

1 tablespoon vanilla extract

1/2 cup (1 stick) unsalted butter

1 cup sugar

2 large eggs

Vanilla Frosting:

1 cup (2 sticks) unsalted butter

1/2 teaspoon salt

4 cups powdered sugar, sifted, divided

1/2 cup cream or milk

2 teaspoons vanilla extract

Walnut and Blue Cheese Topping:

1/2 cup finely chopped walnuts

1/2 cup crumbled blue cheese

Honey, for drizzling

Directions

  1. For the filling: In a saucepan, combine the sugar, water, apples, cinnamon, and salt. Cook until the apples soften, about 3 minutes. Remove from the heat and add the vanilla. Cool.
  2. For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 14 cupcake liners.
  3. Sift the flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, cloves, allspice, ginger, and cayenne pepper into a medium bowl and whisk together. In a liquid measuring cup, mix the buttermilk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar, about 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed and alternate adding the flour mixture and buttermilk mixture, beginning and ending with the flour.
  4. Fill the cupcake liners 3/4 full. Place 1 teaspoon Apple Filling on top of each cupcake and lightly swirl into the batter. Bake until golden brown, 17 to 20 minutes. Cool the cupcakes completely.
  5. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the salt until smooth. Add 1/2 the powdered sugar and mix thoroughly. Add the cream, vanilla, and remaining powdered sugar and beat to desired consistency.
  6. For the topping: Combine the walnuts and blue cheese, making sure to crumble the mixture after it is combined. Set aside.
  7. To assemble: Frost each cupcake with a wide, flat "pillow" of vanilla frosting. Dip the frosted cupcake into the walnut and blue cheese topping. To finish, drizzle the cupcake with honey.

Cook’s Note

If using unbleached all-purpose flour instead of unbleached pastry flour, reduce the flour quantity to 1 1/2 cups.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.