Apple Spice Cupcakes

I found this recipe over at Sweet Revelations. I am loving swiss meringue buttercream these days, and use it on all my cupcakes, and these apple spice cakes are perfect for this time of year.


1 1/2 cups unsalted butter at room temperature
3 cups sugar
2 tablespoons molasses
6 large eggs
3 cups cake flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 tablespoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup sour cream
3 tart baking apples, peeled and shredded
1 tablespoon vanilla extract

In a bowl, mix together the flour, baking soda, salt, and spices.
Cream together the butter and sugar until light and fluffy.
Beat in the molasses, add the eggs, one at a time, beating for 30 seconds between each addition.
Add the flour mixture and sour cream alternately to the batter, starting and ending with the flour mixture.
Stir in the shredded apples and vanilla.
Spoon the batter into cupcake liners. Bake for 22 minutes.

Apple Butter Swiss Meringue Buttercream
2 cups unsalted butter, at room temperature
5 large egg whites
1 cup + 2 tbsp of sugar
1 teaspoon pure vanilla extract
pinch of salt
1/2 cup of apple butter

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whick until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then add the vanilla and apple butter.