Apple Butter Cupcakes

Another Speech in the Kitchen recipe! These are a bit more involved than our typical recipes, but they are delicious. Talk about apples, go apple picking, and read a fun book about apples with this recipe. You can practice with the /æ/ as in “apple” vowel sound, or use this as an extension to our /p/ vs /b/ focus from our Bagel Bears recipe. Stay tuned for more book-based recipes to bring to your next speech session or practice time at home.

Note: For a healthier choice, leave off the buttercream frosting, and do “muffins” instead of “cupcakes”!

Target Sound: /æ/

• See Bagel Bears for /p/ vs /b/

Book Pairing:

• Ten Apples Up On Top by Dr. Seuss

• The Biggest Apple Ever by Steven Kroll

Muffin Ingredients

• 3/4 cup apple butter (store bought, or make your own)

  • can sub apple sauce if needed

• 1/2 cup milk (or coconut milk)

• 1 large egg

• 1 teaspoon vanilla

• 1/4 cup coconut oil (softened, can sub butter if needed)

• 1/4 cup coconut sugar (or granulated sugar)

• 3/4 cup whole wheat flour (can sub all purpose flour if needed)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 1/4 tsp salt

• 1 cup old-fashioned rolled oats

Apple Butter Buttercream Ingredients

• 1/2 cup unsalted butter, at room temperature

• 2 cups confectioners’ sugar, sifted

• 2 tsp vanilla extract

• 1 tbsp milk

• 1 tbsp apple butter

  • Note: not using apple butter in your muffins and using applesauce instead? Sub 1 tsp of cinnamon in the frosting and enjoy!

Muffin Steps

1. Preheat the oven to 375 degrees F.

2. Line a 12-cup muffin tin with liners, or grease them with coconut oil, and set aside

3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

4. In the bowl of a stand mixer, or a medium sized bowl, add the coconut oil, apple butter and sugar and beat until well combined. Then add the egg, milk and vanilla and mix until combined.

5. Combine the wet and dry ingredients and mix until just barely combined, and then add the oats until it is all combined. Don’t over mix.

6. Use a large cookie scoop or two spoons to evenly distribute the mixture into the 12 cups.

7. Bake for 15-20 minutes, until a toothpick inserted in the middle of a muffin comes out clean.

8. Remove the muffins and let cool for 5 minutes in the pan. Then remove each muffin from the pan and transfer to a rack to cool completely.

   1. Note: If you’re using frosting, start the buttercream steps below while the muffins are cooling, and do not frost until they are completely cooled or your buttercream will melt.

   2. If you are not frosting these muffins, you can store them at room temperature for a few days, or freeze them for a longer lasting snack!

Buttercream Steps

1. Cream the butter in the bowl of a stand mixer fitted with the paddle attachment until smooth.

2. Gradually sift and beat in the confectioners’ sugar until fully combined.

3. Beat in the vanilla extract.

4. Add the milk and the apple butter and beat for another 3 to 4 minutes.

5. Use immediately on your cooled muffins, or store in an airtight container at room temperature for up to 3 days.

   1. Note: you can use a piping set, pipe from a gallon sized bag, or simply use a spoon and a knife to dollop some on the top and spread it around like we do!

6. Enjoy