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Amaretto Apple Streusel Cupcakes

Teenie Notes
Amaretto Apple Streusel Cupcakes
source modified from MyRecipes.com

Makes 12 cupcakes

Ingredients

Cupcakes
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda

3/4 cup granulated sugar
1/4 cup (2 ounces) light cream cheese, room temperature
1/4 cup (2 ounces) butter, softened

2 tablespoons amaretto (you can substitute with almond extract)
1 teaspoon vanilla extract
1 large egg

1/2 cup light sour cream
1/4 cup 2% milk

3/4 – 1 cup apple (like Granny Smith), cut into small chunk cubes
1 tablespoon all-purpose flour

Streusel
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, cubed and chilled
2-3 tablespoons almonds, chopped or sliced

Glaze
1 cup powdered sugar
4 teaspoons 2% milk
1/4 teaspoon amaretto (you can substitute with almond extract) – optional

Directions

Preheat oven to 350. Using paper baking liners, line pan(s) for 12 cupcakes.

In a medium sized bowl, combine the 1 1/2 cups of flour, baking powder, salt, and baking soda. Set aside.

In the bowl for a stand mixer (or a larger bowl if you are using a hand mixer), combine granulated sugar, cream cheese and the 1/4 cup of butter; beat with mixer at medium-high speed until well blended. Add amaretto, vanilla, and egg to the sugar mixture and beat at medium speed until well blended.

Combine the sour cream and 1/4 cup milk in a small bowl; whisk until well blended.

Combine prepared apple and 1 tablespoon flour in a small bowl; gently toss well.

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

Prepare the Streusel
Combine the 2 tablespoons of flour, brown sugar, and ground cinnamon in a small bowl. Cut in the butter with a pastry blender or fork until mixture turns into coarse meal. Stir in the almonds. Sprinkle streusel evenly over cupcakes.

Bake for 24-27 minutes OR until a wooden toothpick inserted in the center of one of the cupcakes comes out clean. Rotate the pan half-way through the baking time. Cool in pan for 5-10 minutes and then transfer to a wire cooling rack and allow to continue cooling while you prepare the glaze.

Prepare the Glaze
Combine and whisk powdered sugar and 4 teaspoons of milk in a small bowl. Drizzle glaze over cupcakes.

Store leftovers in a sealed, airtight container.

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