Amaretto Apple Streusel Cupcakes

I recenly joined a baking group called What's Baking. We are going to get together each month, come up with a baking theme for the month and all post together. It will be so much fun. This is our first month and fall themed cupcakes was choosen. I thought of doing pumpkin cupcakes, but figured that was an obvious choice so I decided to go with something that included apples, another fall favorite.

These aren't the cupcakes you would normally think of when you hear cupcake. It seems to be more of a muffin. They don't have buttercream or another frosting on them but rather a glaze. There is so much going on in the cupcake that a frosting would take away from that. On the down side of these, they take a long time and a lot of dirty dishes to make, but they are really good. I didn't have amaretto so I used almond extract instead of the amaretto and I loved the soft almond flavor that it provided. It paired well with the apples and almond streusel. These cupcakes have a great flavor and are a wonderful lower calorie alternative to a supper sweet cupcake.

Now for the confession part of the post. After I preheated the oven, I prepared the batter and was ready to put them into the oven. Opened the door and the oven was cold! I was one upset girl. Michael was at work so when he came home, we figured out a different solution. The microwave! Yes, I cooked my cupcakes in the microwave. It took just a mere few minutes and they were done and really tasty. This is not a method I would recommend, but when your oven goes out, its a great alternative. Even in the microwave, these tasted great and I can't wait to try them in the oven. So I may not be providing any more baked goods for a few weeks until we can get the parts in. Enjoy these wonderful fall cupcakes!!

Amaretto Apple Streusel Cupcakes
Printer friendly recipe
Source: Cooking Light

Ingredients

Cooking spray
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup butter, softened
2 tablespoons amaretto (almond-flavored liqueur) (I used 1/2 teaspoon of almond extract)
1 teaspoon vanilla extract
1 large egg
1/2 cup reduced-fat sour cream
1/4 cup 2% reduced-fat milk
3/4 cup finely chopped Gala apple
1 tablespoon all-purpose flour

Streusel:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
2 tablespoons sliced almonds

Glaze:
1 cup powdered sugar
4 teaspoons 2% reduced-fat milk

Directions

1. Preheat oven to 350°.

2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.

3. Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.

4. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.

5. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.

6. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.