Just One Bite: Not So Poison Apple Cupcake Recipe

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If you’re anything like us, you’re wishing (you’re wishing) for the Disney treats you love (for the treats you love), like the yummy seasonal treats from Walt Disney World. Perhaps the fairest treat of all back again this year, highly recommended by the Disney Food Blog, is the Not So Poison Apple Cupcake, found at our fave Pinocchio Village Haus. It’s a moist apple spice cake topped with pecan crunch and delicious buttercream icing. We decided to conjure our own recipe at home inspired by the Not So Poison Cupcake, and trust us – you won’t be able to take just one bite!

Ingredients

Pecan Topping

  • 1/2 cup crushed pecans

  • 1/2 cup brown or coconut sugar

  • 1/4 cup melted butter

Cupcakes

  • Apples

    • 2 tablespoons butter

    • 2 apples, chopped

    • 1 tablespoon brown or coconut sugar

    • 1 teaspoon cinnamon

  • Cake batter

    • 2 teaspoons cinnamon

    • 1 teaspoon ginger

    • 1/2 teaspoon nutmeg

    • 1/2 teaspoon cloves

    • Your favorite cake mix + needed ingredients

    • Apple cider

Buttercream Icing

  • 1 cup butter, softened

  • 4 cups confectioners’ sugar

  • 4 tablespoons milk

  • 2 teaspoons vanilla extract

Glaze and toppings

  • 1/2 cup confectioners’ sugar

  • 1 tablespoon milk

  • Red sprinkles

  • 1/4 cup melted chocolate chips

Start by inspecting your apples to make sure they are not poisonous. Note: if you accepted these apples from a strange, witchy woman who might be an evil queen in disguise, opt to make a trip to the apple orchard instead. Now, preheat your oven to the temperature directed by your cupcake mix, likely 350 degrees. Next, you’ll want to cook the apples for your cake batter. Add 2 tablespoons butter to a pan over medium heat. Once melted, add apples, 1 teaspoon cinnamon and 1 tablespoon sugar and mix. Let apples cook, stirring occasionally. for 10-15 minutes, until softened.

Make your cupcake batter according to instructions, replacing water with apple cider. I’m a big fan of making life easier, so I love to use a cupcake mix and dress it up. I used a Simple Mills almond flour mix, and replaced the prescribed 1/3 cup water with 1/3 cup apple cider. I used boozy cider, but you could use regular apple cider as well! Add cooked apples, remaining cinnamon, ginger, nutmeg and cloves and mix well.

Create your crunchy pecan topping – add melted butter, pecans and sugar to a medium bowl and mix well. Add apple spice cake batter to cupcake liners, filling 3/4 of the way. Drop a spoonful of your pecan topping onto each cupcake and bake according to instructions.

While your cupcakes are baking, it’s off to work we go on the buttercream icing. Start by creaming the softened butter with a mixer or spoon. Slowly add your confectioners’ sugar mixing well as you go. Add your milk and vanilla, mixing well for an additional 3-4 minutes until smooth. I placed my icing in the fridge to let it firm up a bit!

Mix your simple not so poison glaze by stirring the tablespoon milk into the 1/2 confectioners’ sugar until well blended. You might need to add more sugar or milk to reach your desired consistency. You want it to be thin enough to drizzle on top of your cupcakes, but not so thin that it soaks into your buttercream.

Create stems by drizzling melted chocolate on parchment paper and popping in the freezer. Prep your sprinkles by pouring into a small bowl.

Once your cupcakes are finished baking, allow them to cool before icing. Spread a layer of buttercream on your cupcake, and then use a cookie dough scoop to place a dollop of icing on top of your buttercream layer. Make sure your rounded dollop is well attached – you might need to smooth the edges with a butter knife. Take your iced cupcake and dunk just the rounded dollop of icing into your small bowl of red sprinkles, creating your “apple.” Drizzle the glaze over top and finish by inserting one of your chocolate stems into the top.

Enjoy!

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