This recipe makes 30 cupcakes. It’s a lot of steps for this delicious cupcake, but in the end, you’ll be happy to enjoy these special heavenly morsels.
First I begin the apple filling.
Mix into a bowl
2 granny smith apples peeled and chopped into bite size.
½ cup of brown sugar
½ cup of white sugar
1 ½ tablespoon of cinnamon
1 teaspoon of vanilla
Mix until all the apples are covered with all of the ingredients in the bowl. Let your apple filling mixture relax (macerate) for a good 10 to 20 minutes. Then place the mixture in a small saucepan on medium high heat. Let the mixture come to a simmer. This should take about 4 minutes.
Add:
¼ cup of milk.
Stir in completely and then turn off the heat. Let your mixture cool down. While that is happening, begin working on your cheesecake filling.
You will need:
1 cup of white chocolate nebs chopped out of their shape. You want pieces that can blend into your next mixture.
Add them into a bowl of:
8 oz of cream cheese (softened)
1 egg (room temperature)
½ cup of white frosting
1 tablespoon of vanilla
Mix until your cheese mixture is smooth.
Next it’s time for the cupcake batter.
Mix together:
1 stick of butter
1 cup of apple juice
3 tablespoons of oil (canola)
3 large eggs
1 teaspoon of vanilla
Juice from ½ of a lemon
1 teaspoon of cinnamon
Once that’s all incorporated add:
1 box of white cake mix
Now line your cupcake baking pan with paper cupcake holders. Pour your cupcake batter ½ full. Spoon in 2 tablespoons of apple filling with its juices. Spoon in 1 heaping tablespoon of the cheese mixture on top. Spread the top of the cheese mixture out so it covers the entire top of the cupcakes. Don’t over pack these. Your cupcakes should be a few centimeters shorter than the rim of your baking pan. These rise quite a bit in the oven.
Preheat your oven at 350 degrees. Then let your cupcakes bake for 20 minutes. It usually bakes exactly for 20 minutes, but do keep an eye on it in case your oven bakes faster than mine. Let them cool for 20 minutes before eating.
