Apple Spice Cupcakes with Goat Cheese Frosting

I am writing this post as I wait for instructions at the Jury Duty Assembly Room. I was dreading having to go to the courthouse to do my jury duty, however, I am appreciating the fact that the waiting presents a lot of time to catch up on things I’ve meant to do the last two weeks or so. That includes writing this post, writing 50 or so holiday cards, editing the fashion magazine that I just randomly conceived for work (but just for fun), catching up on TMZ and Huffington Post, and finally browsing Net-A-Porter‘s stocking stuffer gift ideas. Thank goodness for the free wi-fi here at the assembly room.

I know, I know, I’ve been behind on the blog. Things are slightly busy for me in so many aspects but I know that’s not an excuse.

Before the Thanksgiving break, one of my dearest colleagues came back to work from maternity leave. To celebrate her return, I made these mini Apple Spice Cupcakes topped with creamy Goat Cheese Frosting. It was a hit at the office. My co-workers are voracious eaters (especially if you give it to them for free) so clearly these cupcakes were winner. Primarily because how delicious they were and secondarily, they got an afternoon treat they least expected.

I’ve made this a handful of times and every time someone tries it, all I hear is “wow, that goat cheese really pairs well with the apple flavor.” Truly, the pungent taste of the goat cheese is a heavenly match with the apple spice cake. You can make the cake base as a sheet cake, round cakes or cupcakes. The recipe (from Martha Stewart obviously, didn’t you know I’m a huge fan?)  is so fool-proof and adaptable to various cake forms and sizes. The cake uses apple sauce to bring that apple harvest flavor to life. I used unsweetened, organic apple sauce but you can certainly use a homemade apple sauce if you so please (Martha recommends it actually). For those who are not so keen on goat cheese, you can always opt to increase the amount of cream cheese (50/50 ratio with the goat cheese) in the frosting to make it more mellow.

Apple Spice Cupcakes with Goat Cheese Frosting

Adapted from Martha Stewart’s Baking Handbook. As mini cupcakes, this made about 48. If you want to make this as a cake, this batter will bake up two 9-inch round cakes.

Apple Spice Cupcakes

Ingredients:

8 oz. (2 sticks) unsalted butter, room temperature

1 3/4 cups granulated sugar

3 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

1/2 cup milk

1 teaspoon pure vanilla extract

1/4 cup honey

4 large eggs

1 1/2 cups apple sauce (store-bought but organic or homemade)

Directions:

1. Preheat the oven to 350°F. Prepare two mini muffin tins by lining them with mini cupcake liners. Set aside. Sift flour, baking powder, baking soda, salt and all the spices into a medium bowl (or sift over piece of parchment) then set aside. In a small bowl, combine the milk and vanilla; set aside.

2. Beat the butter, sugar and honey in a bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 to 4 minutes, scraping down the bowl as needed. Add the eggs, one at a time, beating thoroughly after each addition.

3. With mixer on the lowest speed, slowly add the dry ingredients alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined and do not over mix. Fold the applesauce into the mixture until combined.

4. Pour the batter into the  mini muffin tins about two-thirds full. Bake, rotating pans halfway through, for 18 to 20 minutes or until the cakes are done and light brown in color. Let the cupcakes cool in the pan for about 10 minutes. Remove from the pan and cool completely on a wire rack. Set aside until ready to frost.

Creamy Goat Cheese Frosting

Frosting (that’s covered) can be refrigerated for up to 3 days.

Ingredients:

12 ounces goat cheese, room temperature

6 ounces cream cheese, room temperature

1/2 cup confectioners’ sugar

Directions:

1. Using an electric mixer, beat the goat cheese and cream cheese together on medium-high speed until fluffy. Add the sugar and continue beating until well-combined. Scrape down bowl as needed.

Assembly

1. Cooled cupcakes can be frosted using a spatula or a piping bag with the creamy goat cheese frosting. Dust some with ground cinnamon if you’d like. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.