Fresh Apple Cupcakes with Whipped Mascarpone Frosting
- 1 1/2 cup vegetable oil
- 1 3/4 cup sugar
- 3 large eggs
- 3 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 1/2 cup tart apples, peeled, cored, and chopped into 1 inch cubes
- 1/4 cup boiled cider
- 3/4 cup golden raisins
- 1 cup chopped walnuts
- 16 ounce mascarpone cheese
- 2 tablespoon boiled cider, plus more for dripping
- 1/3 cup confectioners sugar, sifted
- 1/3 cup half and half
- Preheat oven to 350 degrees F. Line muffin tins with paper liners.
- In a mixer with a paddle attachment, beat oil and sugar on medium speed until light and thickened, about 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- In a large bowl, sift together flour, spices, salt, and baking soda. Add the dry mixture to the wet, mixing until just combined. Stir in the apples, boiled cider, raisins, and walnuts.
- Fill cupcake liners 2/3 full. Bake for 20-25 minutes, until cooked when tested with a skewer. Cool completely.
- Make the frosting by combining the mascarpone, boiled cider, confectioners sugar, and 1/3 cup of the half and half. Beat with an electric mixer until thick enough to pipe or spread, about 3 minutes. Add more half and half if needed to thin.
- Pipe frosting onto the cooled cupcakes. Using a skewer or toothpick, add a few drips of boiled cider onto the frosting.
Cupcakes will keep for up to week in an airtight container. Once iced, refrigerate, for up to a week.