At my son’s school there are four of five teacher lunches each year and I figure since I can’t be at the school volunteering I can show my appreciation by making some tasty treat. I call it “working mom’s guilt”. This month I signed up to bring dessert and, after a bit of thought, decided to do cupcakes in a jar. They went over really well…what do you think?
For the cake I used an apple cobbler cupcake recipe from the Cupcake Project blog (the link is below the recipe). The filling in the middle is pumpkin pie and the frosting on top is cinnamon cream cheese. The combination of the apple, pumpkin and the cream cheese is amazing. Really, make these guys and people will love you!
Apple Cobbler Cupcakes (from the Cupcake Project) Yield: 12 cupcakes
- 1 1/2 C all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 C unsalted butter, room temperature
- 3/4 C brown sugar
- 1/4 C sugar
- 2 eggs
- 1/2 C sour cream
- 1/4 tsp lemon extract
- 2 1/2 C apples, roughly chopped and loosely packed (I like having the large chunks of apple in the batter – as shown above – but you can chop the apples more finely if you like a smoother look.)
- In a medium-sized bowl, whisk flour, baking powder, baking soda, and ginger.
- Beat butter and sugars in a large bowl until light and fluffy.
- Beat in eggs, sour cream, and lemon extract until blended.
- Mix in flour mixture.
- Fold in apples.
- Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).
- Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon