Ameretto Apple Struesel Cupcakes

Ameretto Apple Struesel Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Streusel

  • 2

    tablespoons all-purpose flour

  • 2

    tablespoons light brown sugar

  • ¼

    teaspoon ground cinnamon

  • 2

    tablespoons butter, chilled

  • 2

    tablespoons sliced almonds

  • Cupcakes

  • 6.75

    ounces (about 1½ cups) all-purpose flour

  • ½

    teaspoon baking powder

  • ¼

    teaspoon salt

  • ¼

    teaspoon baking soda

  • ¾

    cup granulated sugar

  • ¼

    cup (2 ounces) reduced fat cream cheese, softened

  • ¼

    cup butter (4 tablespoons), softened

  • 2

    tablespoons amaretto

  • 1

    teaspoon vanilla extract

  • 1

    egg

  • ½

    cup reduced-fat sour cream

  • ¼

    cup milk

  • ¾

    cup finely chopped Gala (or your favorite - I used Macintosh) apple

  • 1

    tablespoon all-purpose flour

  • Glaze

  • 1

    cup confectioners' sugar

  • 4

    teaspoons 2% milk

Directions

Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners. Prepare the streusel by combining the 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 then stir in the almonds. (You could also do this in a mini prep, which I find easier, even if it means more dirty dishes.) Place the streusel in the fridge while you make the cupcake batter. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cream cheese and granulated sugar on medium speed until fluffy. Add the amaretto, vanilla extract and egg to the bowl and beat at medium speed until well blended. Combine the sour cream and milk in a measuring cup and whisk until completely blended. Alternately add the flour mixture and the sour cream/milk combo to the mixer bowl, beginning and ending with the flour mixture and beating only until the dry ingredients are just incorporated. Toss the chopped apple pieces with 1 tablespoon of flour in a small bowl. Fold the apple mixture into the batter with a rubber spatula. Divide the batter evenly among the muffin cups. Remove the streusel from the fridge and sprinkle evenly over the cupcakes. Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5-10 minutes on a wire rack, then remove the cupcakes from pan to cool completely on the rack. To prepare the glaze, whisk the confectioners' sugar and milk in a small bowl until smooth. Drizzle glaze over cupcakes.


Nutrition

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