Mesquite Apple Cider Cupcakes
“As the weather finally starts to offer breezy evenings and cooler mornings, giving us a much needed break from our Texas summer broil, the much welcomed smell of apple harvests entices our cravings for everything fall to come out to play!Though the start of our Texas autumns never calls for sweaters, it does awaken our need to visit pumpkin patches and pick apples and the craving for spicy, sweet treats that do more than just satisfy our sweet tooth, but conjure cozy, fun memories of fall. So, kick up a few leaves with our incredibly delicious mesquite apple cider cupcakes.”
Ingredients
FOR THE CAKE:
- ⅔ cup (113 g) brown sugar
- ⅓ cup (133 g) granulated sugar
- ¼ teaspoon (1.4 g) kosher salt
- ½ cup (118 ml) olive oil
- ½ teaspoon (2.5 ml) vanilla extract
- 3 large eggs
- 2 teaspoons (12 g) baking soda
- 1 teaspoon (6 g) ground cinnamon
- ¾ cup (94 g) mesquite bean flour
- ¾ cup (94 g) all-purpose flour
- ¾ cup (177 ml) apple cider
FOR THE CREAM CHEESE FROSTING:
- ½ cup (113 g) unsalted butter, at room temperature
- 8 ounces (227 g) cream cheese, at room temperature
- 1 cup (125 g) powdered sugar
- 2 tablespoons (31 g) mesquite bean flour
- ½ teaspoon (1.4 g) cinnamon
- 2 tablespoons (23 ml) apple cider
Instructions
FOR THE CAKE:
- Preheat oven to 350° F. In a large bowl whisk brown sugar, granulated sugar, olive oil and vanilla.
- Whisk in all 3 eggs, 1 at a time, until well blended. Add baking soda, cinnamon, ½ the mesquite bean flour, ½ the all-purpose flour and ½ the apple cider and whisk together. Then add remaining mesquite bean flour, all-purpose flour and apple cider and stir until well blended.
- Add paper cups to muffin tin and fill with batter to ¾ full. Place in oven for 18 to 20 minutes, until center bounces back when lightly pressed with finger. Set aside to cool.
- Add frosting to a Ziploc or piping bag and frost cupcakes. Decorate tops by sprinkling remaining 1 tablespoon of mesquite bean flour over them.
FOR THE CREAM CHEESE FROSTING:
- In a large bowl, mix cream cheese and butter with an electric mixer until fluffy. Then add powdered sugar, cinnamon, apple cider, 3 tablespoons of mesquite bean flour and vanilla until well combined.
