#Kitchen #Recipe and #HealthyFood

शनिवार, 2 अक्तूबर 2021

Apple Pie Cupcakes

Apple pie cupcakes are a twist on a classic dessert! They are moist, delicious and with fresh apple pie filling in the middle, they give you JUST the right amount of texture!

I love a good cupcake and one that is based on my favorite, apple pie… Well… That means it’s going straight to the top of the list! If you love a good cupcake as I do, then try these Banana, Chocolate, and these delicious Angel Food Cupcakes. They are SOO GOOD!

Close up of an apple pie cupcake on a cake stand.

Soft and Moist Apple Pie Cupcakes

If you were to combine the best things about an apple pie and a cupcake, this is exactly what it would taste like! These cupcakes even have apple pie filling! Which, I know that some people love the crust but if I’m being honest, the filling is always my favorite part of the pie. Then, you have the delicious fluffy cupcake that is swirled with cinnamon sugar frosting… It’s like it’s begging me to have more than one! They are so delicious and really hit the spot!

The filling in the middle is a bit of a surprise because I think most people would just expect the batter to have an apple pie flavor. This takes this cupcake to the next level and really gives it an added texture that is amazing! Cupcakes are one of the most versatile desserts because there are SO many flavors! I recently made these Angel Food Cupcakes and also these Carrot Cake Cupcakes and they really knocked my socks off. Like this one, they are both based on a classic dessert! Try these apple pie cupcakes and you will definitely get a “WOW” from your family and friends!

Ingredients in Apple Pie Cupcakes

Even though there are a lot of things that go into these apple pie cupcakes, they actually aren’t too hard to make! Give them a try, I think you will be pleasantly surprised! See the recipe card below for a list of exact measurements.

Cupcakes

Flour: I used all purpose flour for this recipe.
Granulated Sugar: This, of course, adds the sweet taste to your cupcake batter.
Salt: The salt enhances the flavors of the other ingredients.
Baking Powder AND Baking Soda: These will help your cupcake rise and be soft and moist.
Cinnamon: This is a classic taste in an apple pie.
Nutmeg: Same as the cinnamon, this is necessary to getting that amazing, deep flavor!
Sour Cream: This ingredient will make the cake tender and soft.
Vegetable Oil: The oil in this recipe brings in that moist texture for the cupcakes!
Egg: I used a large egg that was at room temperature.
Vanilla extract: This adds some flavor to the sweetness of the cupcake.

Apple Filling

Apples: Dice up your apples to all the same size. Then they will cook evenly.
Lemon Juice: This keeps the apples fresh.
Granulated sugar: You need some sweetness to balance out any tart.
Cornstarch: This is used to thicken the filling.
Cinnamon: The cinnamon flavor will be used in every part of this cupcake!
Nutmeg: A pinch of nutmeg will do! (That’s usually about ⅛ tsp)
Salt: Don’t use too much! just one quick dash will do the trick!

Frosting

Butter: I used unsalted butter that was softened.
Powdered sugar: You use this instead of granulated sugar because it dissolves faster and creates a smooth frosting for these apple pie cupcakes!
Brown sugar: this is the best sweetener! Its really depends the flavor of the sweet taste.
Vanilla: Adds some flavoring to the sugar.
Cinnamon: The cinnamon complements the cinnamon in the cake and filling!
Heavy Cream: This thickens up the frosting!

Let’s Bake Some Cupcakes!

These apple pie cupcakes will take you about 40 minutes from start to finish. And that includes baking time! They are so delicious that the hardest part will be just waiting to eat them!

Cupcakes

Prep: Preheat the oven to 350° and line a muffin tin with cupcake lines and then set it aside.
Mix the dry ingredients: In a medium mixing bowl sift together the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
Mix the wet ingredients then combine with the dry ingredients: In a large bowl combine the sour cream, vegetable oil, egg and vanilla until smooth. Add the dry ingredients into the wet and mix gently until just barely combined.
Scoop and add filling: Use a cupcake scoop to fill the cupcake liners 2/3 of the way full. Add a tablespoon of the apple filling to the center of each cupcake.
Bake and cool: Bake in the middle rack in the oven for 16-18 minutes until a toothpick inserted in the middle of the cupcakes comes out clean and the tops of the cupcakes spring back when pressed on gently. Allow the cupcakes to cool completely.

Apple Filling

Combine: Combine the apples, lemon juice, granulated sugar, cornstarch, cinnamon and nutmeg in a medium saucepan over medium heat.
Simmer: Bring to a simmer and lower the heat to medium low. Then, allow to simmer for 4-5 minutes, until the liquid is thickening and the apples begin to get soft. Cool: Remove from the heat and allow to cool completely.

Frosting

Beat: In the bowl of a stand mixer use the paddle attachment to beat the butter for 2-3 minutes on medium high until light and fluffy.
Combine and Mix: Add the powdered sugar, brown sugar and vanilla. Beat on low for a minute or two, until most of the powdered sugar is absorbed by the butter. Then, increase the speed to medium high. Beat for 3 Minutes.
Add in the rest of the ingredients: Add the cinnamon and 3 tablespoons of heavy cream and mix on medium high until combined. If you would like a softer consistency, add the remaining 2 tablespoons of heavy cream and beat for 2 minutes on medium high.
Pipe, swirl and dust: Use a piping bag to pipe the frosting onto the cooled cupcakes. Dust lightly with cinnamon and enjoy!

4 pictures showing how to make the cupcake batter and apple pie filling.

Tips For Apple Pie Cupcakes

Apple pie cupcakes combine the best part of a cupcake and an apple pie. They are absolutely delicious! So, go ahead and use these tips to make the most of this tasty autumn treat.

Room temperature ingredients: Make sure that before you start baking, that you set your ingredients out to come to room temperature. This will help them blend together more smoothly for a better textured cake.
Prepare ahead: If you would like to prep the apple filling ahead of time, then go ahead and get it ready a day or two in advance! When you are done making it, just be sure to keep in in an airtight container in the refrigerator until you’re ready to use it!
How to pick which apple to use: I prefer Granny Smith apples for my baked apple treats, but some other great choices would be Honeycrisp, Pink Lady, Jonagold or Braeburn. You can even mix them up a bit!
Don’t overfill cupcake liners: Only fill the cupcake liners 2/3 full. If you fill them more than that, then they will spill over and stick to the pan and not have the nice domed top they ought to have.

How to Store Leftovers

These apple pie cupcakes are so good that I like to double this recipe! Then, I can have a few extra of these on hand through the week! If you end up having leftovers or decide to make extra, here is how you can store them for later!

Room temperature: Store in an airtight container on your counter for up to 4 days.
Refrigerator: Store in an airtight container in your fridge for up to 7 days. Allow them to come to room temperature before serving.

An apple pie cupcake being cut into with a fork.

Apple Pie Cupcakes

Apple pie cupcakes are a twist on a classic dessert! They are moist, delicious and with fresh apple pie filling in the middle, they give you JUST the right amount of texture!

Prep Time 30 minutes

Cook Time 18 minutes

Servings Cupcakes

Ingredients

Cupcakes

1 ½ Cup All Purpose Flour
¾ Cup Granulated Sugar
¼ Teaspoon Salt
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
1 Teaspoon Cinnamon
¼ Teaspoon Nutmeg
¾ Cup Sour Cream
½ Cup Vegetable Oil
1 Large Egg Room Temperature
2 Teaspoons Vanilla Extract

Apple Filling

1 ½ Cups Apples diced (about 2 apples)
1 Teaspoon Lemon Juice
1/3 Cup Granulated Sugar
2 Teaspoons Cornstarch
½ Teaspoon Cinnamon
A good sized pinch Nutmeg about ⅛ teaspoon
Dash of Salt

Frosting

1 Cup Unsalted Butter Softened
4 Cups Powdered Sugar
½ Cup Brown Sugar
1 Tablespoon Vanilla
1 Teaspoon Cinnamon
4-5 Tablespoons Heavy Cream

Instructions

Cupcakes

Preheat the oven to 350° and line a muffin tin with cupcake lines. Set aside.
In a medium mixing bowl sift together the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
In a large bowl combine the sour cream, vegetable oil, egg and vanilla until smooth. Add the dry ingredients into the wet and mix gently until just barely combined.
Use a cupcake scoop to fill the cupcake liners 2/3 of the way full. Add a tablespoon of the apple filling to the center of each cupcake.
Bake in the middle rack in the oven for 16-18 minutes until a toothpick inserted in the middle of the cupcakes comes out clean and the tops of the cupcakes spring back when pressed on gently. Allow the cupcakes to cool completely.

Apple Filling

Combine the apples, lemon juice, granulated sugar, cornstarch, cinnamon and nutmeg in a medium saucepan over medium heat.
Bring to a simmer and lower the heat to medium low. Allow to simmer for 4-5 minutes, until the liquid is thickening and the apples begin to get soft. Remove from the heat and allow to cool completely.

Frosting

In the bowl of a stand mixer use the paddle attachment to beat the butter for 2-3 minutes on medium high until light and fluffy.
Add the powdered sugar, brown sugar and vanilla. Beat on low for a minute or two, until most of the powdered sugar is absorbed by the butter and then increase the speed to medium high. Beat for 3 Minutes.
Add the cinnamon and 3 tablespoons of heavy cream and mix on medium high until combined. If you would like a softer consistency, add the remaining 2 tablespoons of heavy cream and beat for 2 minutes on medium high.
Use a piping bag to pipe the frosting onto the cooled cupcakes. Dust lightly with cinnamon and enjoy!

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Air Fryer Chicken Nuggets

Air fryer chicken nuggets are absolute perfection! They are crispy on the outside, tender on the inside, and are just waiting to be dipped in any of your favorite sauces! Your family will go crazy over them!

A good, delicious chicken nugget is hard to come by, which is why these are so amazing! They taste as if they are straight from a restaurant. Dip them in some homemade honey mustard, BBQ sauce, or this Yum Yum Sauce and you will see just how amazing they are!

Chicken nuggets on a tray with honey mustard sauce.

Why Are Air Fryer Chicken Nuggets the BEST?

If you want that perfect texture with a crispy outside and tender inside nugget, then air frying them is the way to go! I tried these and could not believe how delicious they were and how the texture is exactly what I want in a nugget! And then to know that I did it without any oil splatters and mess… Well, that’s basically a miracle! These nuggets are so delicious and easy to make!

Not only did I eat these plain (because they are that good) but you can do SO many different things with them! Add them to a salad, dip them in some sauce or eat them with some french fries and lemonade and you will have yourself a meal! You can even cook up a bunch of these at once and eat them on the go. We have so many activities and places to be during the school year and are gone all the time! So these are great to make ahead and heat up to eat on the go! You will absolutely love these and your family will too!

What Do I Need to Make Air Fryer Chicken Nuggets?

These nuggets are made up of a bunch of ingredients that you probably already have in your pantry! Mix them up and then you’ll be ready to start! See the recipe card below for a list of exact measurements.

Chicken breast: Cut up the chicken breast into cmall cubes. Make them all about the same size so that they cook evenly.
Flour: I used all purpose flour for this recipe!
Salt and pepper: I used this right before baking to season the nuggets.
Olive oil: If you don’t have any olive oil the you can use melted butter instead!
Garlic: Mince up some fresh garlic cloves. If you don’t have any, you can use minced garlic from your fridge. ½ tsp equals about 1 clove of garlic!
Panko: The pank bread crumbs give these chicken nuggets the best crispy texture.
Parmesan: This adds to that crispy texture and tastes delicious.
Dried parsley: I like to used parsley to flavor it. It gives a similar taste to restaurant nuggets!
Paprika: Paprika is a sweet spice that I love to use in this coating.

How to Make Air Fryer Chicken Nuggets

These air fryer chicken nuggets are fast, easy, and can be made ahead of time! They taste delicious and I can’t believe that they are made to taste this good without being fried in oil!

Whisk and combine: In a small bowl whisk together the flour, salt and pepper. In a separate small bowl whisk the oil and minced garlic. In another small bowl combine the Panko, parmesan, parsley, and paprika.
Dip and coat: Place the tenders in the flour mixture, then the oil, and lastly the panko. Make sure to evenly coat each one.
Place in air fryer: Spray the air fryer basket with oil and place the tenders inside.
Cook and flip: Cook the at 400 degrees for 7 minutes, then flip and cook another 7-10 minutes until crispy.
Enjoy: Serve warm with homemade honey mustard

4 pictures showing how to coat and cook chicken nuggets.

Air Fryer Tips

If you have never used an air fryer before or you have but want some tips, then this should help! I have come up with a few of my top air frying tips for you! It will make this so much easier!

Preheat: If you heat up the airfryer before you use it to cook with, then it will help your food be crispy on the outside and tender on the inside. Just turn your air fryer to the temperature of your recipe and leave it like that for at least 5 minutes before putting any food in it!
Don’t overlap: When I place things in the airfryer, I make sure that they are in a single layer and don’t overlap. This may take a few more batches of cooking but it will be worth it. If you stack your food then it sticks together and becomes mushy. Then it won’t cook poroperly and won’t be crispy!
Less oil: It seems like it would be the opposite but less oil is better. The less olive oil that you use on your food the crispier it will be!
Dont forget to flip: Make sure that halfway through cooking, you take the tray out of the air fryer and shake it and flip the nuggets. Then they get cooked evenly and they will be fully crisp!
Olive oil: Use regular oil instead of extra virgin olive oil. This is becaue the extra virgin olive oil will smoke a lot more!

Chicken nuggets cooking in an air fryer.

Can I Make These Ahead of Time?

One of my first questions, when I am cooking for my family, is this! So anytime that I can cook a recipe ahead of time, it’s a winner in my book! You can cook these air fryer chicken nuggets and eat them later and here are the instructions on how to do it!

Cook: Put these together and cook according to the recipe card.
Refrigerator: Store in your fridge in a sealed, airtight container. These can last in your fridge for uo to 2 days.
Freezer: After your nuggets have cooled, place them in a ziplock bag or an airtight container. Label it with the date. These can last in your freezer for up to 2 months.
Reheat: To reheat your nuggets, take them directly out of the fridge or freezer and place them in a preheated air fryer. Then, cook them for 10-12 minutes at 400 degrees. Don’t forget to flip them halfway through!

An air fried chicken nugget being dipped into honey mustard sauce.

Air Fryer Chicken Nuggets

Course Dinner, Main Course

Cuisine American

Keyword air fryer chicken nuggets, chicken nuggets, chicken nuggets in air fryer

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings people

Calories 321kcal

Author Alyssa Rivers

Ingredients

1 pound chicken breast cubed
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil or melted butter
3 cloves garlic minced
1 cup Panko
2/3 cup grated parmesan
1 teaspoon dried parsley
1/4 teaspoon paprika

Instructions

In a small bowl whisk together the flour, salt and pepper. In a separate small bowl whisk the oil and minced garlic. In another small bowl combine the Panko, parmesan, parsley, and paprika.
Place the tenders in the flour mixture, then the oil, and lastly the Panko. Make sure to evenly coat each one.
Spray the air fryer basket with oil and place the tenders inside.
Cook the at 400 degrees for 7 minutes, then flip and cook another 7-10 minutes until crispy.
Serve warm with homemade honey mustard

Nutrition

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शुक्रवार, 1 अक्तूबर 2021

The Perfect Pumpkin Scones

Pumpkin scones are absolutely mouthwatering and delicious! Filled with pumpkin flavor and drizzled with cinnamon icing, this is a breakfast option that you won’t be able to pass up!

These scones are SO GOOD and are a great option to kick off all of your fall recipes! In fact, host a fall brunch and try these delicious Pancakes, these yummy Cream Cheese Muffins, and these Pumpkin Muffins. They are the perfect combo and you will love them all!

Pumpkin Scones are the Perfect Fall Breakfast

I don’t know that you can find a better breakfast option out there for fall than pumpkin scones. The texture is soft and flaky and it just crumbles in your mouth! And once you get a taste of that icing… well, it’s game over! You will be hooked. In fact, these are so good that you may even want to double the recipe. They will fly off your counter so fast that you will be glad you had some extra! These are rich and delightful and I bet you won’t be able to stop at just one!

The pumpkin flavor in these scones is just right. It’s not too overpowering but it’s just enough to make you taste the flavor and enjoy it. It mixes well with the creamy, cinnamon icing on top and it makes a lovely combination. You can eat these when they are warm or they also taste delightful at room temperature. I have a long list of all of the pumpkin recipes that I love and I’m not sure if I love these pumpkin scones, this Pumpkin Bread Pudding, or these Pumpkin Cream Cheese Truffles the best! You should try them all and decide for yourself. It’s a tough call!

What’s IN Pumpkin Scones?

Packed with some delicious fall flavors, these pumpkin scones are absolutely divine! These will be so good that once you are done you’ll be tempted to make them again right away! See the recipe card below for a list of exact ingredient measurements.

Flour: I used all purpose flour for these scones!
Brown sugar: This is my favorite way to sweeten a recipe! The flavor is deep and delicious!
Baking powder: Baking powder is used to help the pumpkin scones rise. It help makes them soft and fluffy!
Salt: Salt will enhance the flavors of the other ingedients.
Cinnamon: You will use this in the scones and the icing, then they complement each other nicely!
Nutmeg: There is not better holiday spice than nutmeg! Its so rich and earthy.
Ground ginger: Make sure that you get the ground ginger and then it will dissolve better.
Ground cloves: This will mix with the other spices and finish off that perfect fall taste.
Butter: I used unsalted butter that was chilled!
Heavy cream: I took this straight out of the fridge to use it. Chilled will work the best!
Pumpkin puree: Don’t confuse this with pumpkin pie filling when you buy it at the store! They are different!
Egg: I used a large egg for this recipe.
Vanilla extract: This adds a simple flavor to the sweetness.
Sugar crystals: These will be used as a topping! If you don’t have any sugar crystals, you can use coarse sugar instead!

Icing

Powdered sugar: This is used instead of granulated sugar because it dissolves faster and creates that smooth texture!
Heavy cream: The heavy cream combines all of the ingredients and makes it creamy and thick.
Vanilla extract: This adds a simple flavor to the sweetness.
Cinnamon: The cinnamon complements the cinnamon in the scones!

Let’s Bake Some Scones!

Once you mix everything together, these pumpkin scones come together so quickly! Soon, you will be enjoying the most delicious breakfast food that is perfect for fall!

Prep: Preheat the oven to 400° and line a baking sheet with parchment paper then set it aside.
Whisk dry ingredients: In a large bowl whisk the flour, sugar, baking powder, salt, cinnamon, nutmeg, ground ginger, and ground cloves together.
Grate and mix butter and flour: Use a box grater to grate the cold butter into the dry ingredients. Use your hands to lightly mix the butter into the flour.
Combine together: In a medium bowl, combine the cream, pumpkin puree, egg and vanilla extract. Pour over the butter and dry ingredients and mix until just combined. Try to work the dough as little as possible. Turn it out onto a lightly floured surface and work into a ball then flatten into an 8-9 inch disc. If desired, sprinkle with sugar crystals or course sugar. Use a sharp knife to cut into 8 equal pieces.
Bake, cool and add icing: Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 20-22 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.

Easy Icing

Whisk ingredients: In a small bowl whisk together the powdered sugar, heavy cream, vanilla and cinnamon. If it seems too thick, add 1 more tablespoon of heavy cream.

4 pictures showing how to make pumpkin scone dough.

Baking Tips

Pumpkin scones are so easy to make! They don’t take long and they look gorgeous when they are drizzled with icing. I’ve come up with a few helpful tips that will make them turn out just right!

Cold butter: I know this is different than normal but you are going to grate your butter! Use a box grater to shred frozen butter. This helps your butter incorporate into the flour more evenly and results in a tender, crumbly scone.
Don’t overmix: Scone dough should be handled as little as possible. You want to mix until just barely combined and formed into a circle. This will keep the butter from melting and make sure your scones turn out nice and soft.
Remove moisture from pumpkin: If the canned pumpkin you have seems to be a little watery you can use cheesecloth to squeeze out some of that excess moisture from it. Without the extra water your scone texture won’t be so dense and cake like.
Maple Icing: Try substituting the vanilla extract in the glaze for maple extract to give your scones a nice maple kick!

How to Store Leftovers

These pumpkin scones are so delicious and will fly off of your table! But, if you are lucky enough to have a few of these leftovers, then here is how you can store them for later!

At room temperature: Store your scones in an airtight container on your counter for up to 3 days.
Refrigerator: You can store your pumpkin scones in the fridge in an airtight container for up to 6 days. Allow them to come to room temp before serving.

The Perfect Pumpkin Scones

Pumpkin scones are absolutely mouthwatering and delicious! Filled with pumpkin flavor and drizzled with cinnamon icing, this is a breakfast option that you won't be able to pass up!

Course Breakfast, Dessert

Cuisine American

Keyword pumpkin scone recipe, pumpkin scones

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings scones

Calories 256kcal

Author Alyssa Rivers

Ingredients

2 cups all purpose flour
½ cup brown sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
½ cup unsalted butter chilled
¼ Cup heavy cream chilled
½ Cup Pumpkin Puree
1 large egg large
1 teaspoon vanilla extract
Sugar crystals for topping Or coarse sugar

Icing

1 cup powdered sugar
2 Tablespoons heavy cream
½ teaspoon vanilla extract
¼ teaspoon cinnamon

Instructions

Preheat the oven to 400° and line a baking sheet with parchment paper. Set aside.
In a large bowl whisk the flour, sugar, baking powder, salt, cinnamon, nutmeg, ground ginger, and ground cloves together.
Use a box grater to grate the cold butter into the dry ingredients. Use your hands to lightly mix the butter into the flour.
In a medium bowl, combine the cream, pumpkin puree, egg, and vanilla extract. Pour over the butter and dry ingredients and mix until just combined. Try to work the dough as little as possible, turn it out onto a lightly floured surface, and work into a ball. Flatten into an 8-9 inch disc. If desired, sprinkle with sugar crystals or coarse sugar. Use a sharp knife to cut into 8 equal pieces.
Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 20-22 minutes, or until nice and golden brown. Allow cooling for at least 5-10 minutes before drizzling the icing over the top.

Icing

In a small bowl whisk together the powdered sugar, heavy cream, vanilla, and cinnamon. If it seems too thick, add 1 more tablespoon of heavy cream.

Nutrition

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