• 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


  1. Preheat oven to 350 degrees F. Line muffin tins with paper liners.
  2. In a mixer with a paddle attachment, beat oil and sugar on medium speed until light and thickened, about 5 minutes.
  3. Add eggs, one at a time, beating well after each addition.
  4. 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.
  5. Fill cupcake liners 2/3 full. Bake for 20-25 minutes, until cooked when tested with a skewer. Cool completely.
  6. 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.
  7. 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.

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