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Can’t decide between flowers or a treat for Valentine’s Day? You don’t have to with these sweet apple rose cupcakes…go ahead and spoil your sweetheart with both!
How do you celebrate Valentine’s Day? Do you go big or are you more about the small, simple gestures? I like the little things…a homemade card, a couple pieces of really good chocolate, or a bunch of my favorite flowers.
I keep it simple for my boys too. I’ll slip a piece of their favorite candy inside their lunch boxes and have an extra special baked treat waiting for them when they come home from school.
They’ll have their dinner on heart-shaped plates and maybe even start with dessert first. And while they may not appreciate a dozen red roses as much as me, I can guarantee that they will love these apple rose cupcakes that I’ll bake especially for them.
These cupcakes aren’t overly sweet since they’re topped with apples instead of frosting, so no guilt about the extra candy they’ve undoubtedly had throughout the day.
And these pretty little cupcakes are almost as much fun to make as they are to eat. And so much easier than you think! Seriously…take a look at the video to see for yourself.
Sour cream keeps these super moist and the cake flour keeps them light. The apples should be sliced very thin, before being tossed in butter, lemon juice, and sugar and microwaved until pliable.
Once the apples are soft and easily bent, they get tucked into the batter in the shape of a rose. You can have a little fun here and make them each a little different.
Tips for success
- To keep these cupcakes light and moist, don’t over-mix the batter.
- Use an ice cream scoop to portion out the batter in the cupcake liners. Not only does it make quick work of filling the cups, they will be uniform in size and bake evenly.
- Very thin apple slices work the best in this recipe. Use a very sharp knife or a mandolin.
- Heat the apple slices until they very pliable and soft, but not falling apart. If two minutes isn’t enough time, microwave them in 30 second intervals until they’re soft.
- A dusting of powdered sugar over the cooled cupcakes makes them even prettier!
However you choose to spend Valentine’s Day, I hope you take a minute to indulge in something a little special. Whether it’s dinner out or in, strappy heels or fuzzy slippers, chocolate or champagne…make it count. After all, I think we can all use a day to focus on the what brings us together instead of what pulls us apart.
Happy Valentine’s Day!
More Sweet Treats for your Sweetheart
- Red Velvet Whoopie Pies
- Red Velvet Cupcakes
- Raspberry Triple Chocolate Cheesecake in a Jar
- Tart Cherry Pie
- Conversation Heart Cookies
- Valentine’s Day Cookie Pops
Can’t decide between flowers or a treat for Valentine’s Day? You don’t have to with these sweet apple rose cupcakes…go ahead and spoil your sweetheart with both!
- 2 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- ½ tsp kosher salt
- 6 oz unsalted butter, softened (1 1/2 sticks)
- 1 1/2 cups light brown sugar, packed
- 3 eggs, room temperature
- ½ cup sour cream
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 1/3 cup light brown sugar
- 4 Tbsp unsalted butter, melted
- 3 Tbsp lemon juice
- 4 apples, unpeeled, cored
- *powdered sugar for topping
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Preheat oven to 350 degrees and line 2 muffin pans with 18 cupcake liners. Sift together the flour, baking powder, baking soda, and salt. Set aside.
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Cream together the butter and the brown sugar.
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Beat in the eggs, one at a time.
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Mix in one third of the flour mixture, followed by the sour cream, another third of the flour, then the milk, and finally the last third of the flour mixture.
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Mix in the vanilla until just combined.
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Divide the batter between the lined cups (I like to use an ice cream scoop.)
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Combine the brown sugar, butter, and lemon juice in a microwave-safe bowl. Set aside.
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Cut the apples in half and slice very thinly into half moons. Add the apple slices to the butter/sugar mixture and stir to coat.
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Mircowave for about 2 mins until apple slices are softened and very pliable.
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Arrange apple slices in a rose shape on top of the cupcake batter.
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Bake for 20-22 minutes or until set and a toothpick inserted into the center is clean.
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Remove cupcakes from the pan and cool on wire racks. Sprinkle with powdered sugar if desired. Cooled cupcakes can be stored at room temperature in an airtight container for 2 days.
- To keep these cupcakes light and moist, don’t over-mix the batter.
- Use an ice cream scoop to portion out the batter in the cupcake liners. Not only does it make quick work of filling the cups, they will be uniform in size and bake evenly.
- Very thin apple slices work the best in this recipe. Use a very sharp knife or a mandolin.
- Heat the apple slices until they very pliable and soft, but not falling apart. If two minutes isn’t enough time, microwave them in 30 second intervals until they’re soft.
- A dusting of powdered sugar over the cooled cupcakes makes them even prettier!
Update Notes: This post was originally published in February 2017 but was republished with tips in February 2019.
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Jennifer @ Seasons and Suppers says
What a fun idea and so pretty! Perfect for the day 🙂
Cathy says
Thanks Jennifer. So much fun to make too!
Karen @ Seasonal Cravings says
So beautiful, as alway Cathy! Hope you have a great Valentine’s Day!
Cathy says
Thanks so much Karen. Hope you had a great Valentine’s Day!
Mary Ann | The Beach House Kitchen says
How lucky are your boys?! These are just beautiful Cathy! I LOVE the apple roses on top instead of icing! Happy Valentine’s Day! XO
Cathy says
Thanks Mary Ann. It was a nice change enjoying a cupcake without all the icing. Especially since our bellies were already full of chocolate!
Brittney says
I made these tonight and they were delicious! At first, I was worried that the apple roses were going to be difficult, but they weren’t.
I will definitely make these again.
Cathy says
I’m so glad to hear that they were easy to make and you enjoyed them! They’re a surprisingly easy decorating trick!
Breanne Forrest says
Can these cupcakes be left out in an airtight container, or do they need to be refrigerated?
Cathy Roma says
They can be stored in an airtight container at room temperature for 2 days.
Maria says
Hi. These look amazing! Do they freeze well? Thanks.
Cathy Roma says
I’ve never frozen these as I think the muffin portion would do well, but the apple might be a little too soft and tacky, especially when glazed. Let me know if you try it and how it goes!
Maria says
Thank you! I will let you know how they do. I will freeze them unglazed.
Cathy Roma says
Thanks! Can’t wait to hear.
Maria says
Hi Cathy.
I made these for an event and they came out amazing! Big hit!
I did freeze 1 (about a month) to try and actually, forgot about it until today. I unwrapped the plastic wrap and let it thaw, lightly covered. It was good.
If I am short on time in the future I would freeze them. I did not glaze them or put powdered sugar on them before freezing.
Hope this is helpful.
I will most definitely be making these again! Thank you!
Cathy Roma says
I am so happy they were a hit and appreciative that you took the time to let me know about freezing them. So helpful!