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May 17 is World Baking Day and the general theme behind world baking day is to ‘bake something for someone you love.’ That’s a concept I can endorse without reservation. Whenever I bake or think about baking, I think about my grandma and it’s always an exercise in love. Sharing baked goods is hands-down my favorite way to express love and appreciation. This week building up to World Baking Day, I teamed up with some other bloggers and the folks at Granite Mill Farms to bring you original, tasty recipes using sprouted grain flours – baked items (savory and sweet) that you can share with someone you love. I baked up these Apple Rye Cupcakes with Cinnamon Frosting and well they were a total hit. I hope you’ll think about baking some up for a loved one soon.
I’m a big fan of the flavor of rye but please note these are not going to taste anything like rye bread for folks who simply don’t like that flavor. There is something really delightful about apples and whole grains to me and these sprouted grains are full of crunch and healthy goodness. Whole grains sometimes get a bad wrap in making dense baked goods and I know, I’ve had those brick-like whole wheat brownies, too. These cupcakes, however; are light and airy in texture while being full of bits of apple and delicate sweetness.
Apple Rye Cupcakes with Cinnamon Frosting
Bake up some of these apple rye cupcakes with cinnamon frosting for someone you love today!
Apple Rye Cupcakes
½ Cup Olive Oil
½ Cup Apple Juice
⅔ Cup Sugar
1 ¾ Cup Granite Mills Sprouted Rye Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1 Cup Finely Chopped & Peeled Apple
½ Cup Butter, softened
⅓ Cup Apple Juice
½ teaspoon Ground Cinnamon
3 Cups Powdered Sugar
For the Cupcakes
Preheat oven to 375 degrees. Grease muffin tins or line with cupcake papers.
Sift together the flour, salt, and baking powder. Set aside.
Whisk together the sugar, oil, eggs, and apple juice. Add the wet ingredients to the dry and stir until almost combined. Fold in the chopped apples and mix everything until thoroughly combined.
Pour into muffin tins, filling about 3/4 full.
Bake in preheated oven for 15 minutes. Cool in pan 5 minutes before removing to wire rack to cool completely.
Make the Frosting
Cream the butter, add the cinnamon, and powdered sugar. Mix slowly, add apple juice a little at a time and continue mixing until desired consistency is reached. Frost as desired.
Did you make this recipe?
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Oh man, Kathie! You did it again. These cupcakes look so very incredible. Thanks for coordinating this great collab!
Monday 18th of May 2015
I love adding to my real foods dessert board - thank you for another great recipe!
Sunday 17th of May 2015
Kathie, first of all, I want to thank you for organizing World Baking Day. I was so happy to be apart of this wonderful group of bloggers. Secondly, THESE LOOK SO YUMMY! Well done!
Saturday 16th of May 2015
Cinnamon, one of my most favorite spices. I buy organic sticks and grind them fresh I like it so much. I've never thought of putting it in frosting, but how delicious that sounds. Can't wait to try these.
Friday 15th of May 2015
You are right about the misconception that all whole grain baked goods are heavy. I was so surprised when my whole grain cookies were light and fluffy! Now I can accurately sit here and imagine (longingly) the fluffiness of these apple cupcakes! Using apple juice for liquid and flavor in both the cake and the frosting is a wonderful idea I plan on sampling in person very soon! :)