These cupcakes are delicious!! I have tons of apples going soft because it’s October and all of my lovely neighbors are leaving me so many apples that I can’t consume them fast enough.

I decided to turn them into cupcakes. At first I was thinking like an apple pie cupcake but then I read another blog (I can’t remember which!) and got the idea to simply grate them. So then I did a hybrid recipe where I incorporated grated apples into a carrot cake-like recipe.

The result is fantastic!!

They are so moist and delicious that they didn’t even stick to the cupcake wrapper, and no I didn’t grease the wrappers!

1 1/4 cups flour

1 cup dark brown sugar

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

3/4 c oil

2 large eggs

2 tablespoons milk

1 1/2 cups grated apples (peels on)

1/2 cup chopped walnuts

Mix the dry ingredients together in a large bowl. In a separate bowl mix the wet ingredients. Mix with a spoon or electric beater until well-combined. Fold in grated carrots and chopped walnuts.

Scoop into lined muffin tins in a preheated 350 degree oven for 20 minutes.

Top with:

Faux cream cheese frosting

1 cup softened butter

5 cups powdered sugar

1 lime, squeezed

pinch of sea salt

3 tbsp milk (or more for desired consistency)

Cream together butter, sugar, lime and salt. Add milk, a tablespoon at a time until you reach desired consistency. I preferred mine thicker so I could frost with peaks using a plastic bag as an icing bag. Simply scoop frosting into a plastic sealable bag. Seal it and cut off about 1/8 inch of the corner.

Decorate and sprinkle as desired.