Apple Cheddar Cupcakes with Cheddar Buttercream

31 Jan

Disclaimer: By posting this recipe, I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.

There is poetry in cupcakes. I’m serious! The way flavors can compliment each other in a soft cake, topped with a creamy frosting…that kind of poetry can only be achieved in the kitchen. And what’s poetry if not an expression of the person who baked it?
Apple Cheddar Cupcakes with Cheddar Buttercream |

These apple cheddar cupcakes are a representation of me…all American, classic, holistic, risk-taking, sweet with a bit of bite, and just downright awesome (not to toot my own horn!). It’s not often we come across a flavor combo that everyone can seem to agree on. Which is why I knew I had to transform the well-loved apple and cheese pairing into a secretly healthy treat, perfect for game day, parties, or just bringing to your favorite watering hole.

Apple Cheddar Cupcakes with Cheddar Buttercream |

These delightful cupcakes are packed with protein and calcium thanks to the multitude of Cabot cheeses, have a wonderful whole wheat punch to them, cradle the fiber of apples, and carry a fruity undertone with the use of honey and olive oil in place of traditional cake ingredients.

Apple Cheddar Cupcakes with Cheddar Buttercream |

It was tough to choose which Cabot cheddars to use in these cupcakes!It’s like a cheese plate made into a cake!

It’s like a cheese plate made into a cake!

Apple Cheddar Cupcakes with Cheddar Buttercream |

My 1950s apron kept me clean and cheese-free!

Still not sold? Everyone who tried these loved them. They’re a perfect balance of sweet, savory, healthy and cheesy. You just can’t go wrong!

So give it a shot. Impress your guests with something out of the box. You won’t he disappointed.

Apple Cheddar Cupcakes with Cheddar Buttercream
Makes 12 cupcakes

  • 1 C grated apple (about three small apples, peeled)
  • 1 tsp lemon juice
  • 4oz Cabot White Oak Cheddar cheese, finely shredded
  • 2oz Cabot Alpine Cheddar cheese, finely shredded
  • 1/3 C honey
  • 1/2 C organic cane sugar
  • 3/4 C olive oil
  • 2 eggs, at room temperature
  • 1/4 C skim or nondairy milk
  • 1 C all-purpose flour
  • 1/2 C whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg

Cheddar Buttercream:

  • 1 stick (1/2 C) unsalted butter, softened
  • 3.5oz Cabot Extra Sharp Cheddar cheese, finely shredded
  • 2 C powdered sugar (plus maybe an extra 1/3 C)
  • Dash nutmeg
  • 1-2 tbsp skim or nondairy milk

Preheat oven to 350. Line a muffin tin with 12 cupcake liners. Spray lightly with PAM.

Apple Cheddar Cupcakes with Cheddar Buttercream |

It IS January, after all!

Begin by grating the apples and mixing in the lemon juice in a large mixing bowl. Grate the two white cheddars into that as well.

Whisk in the honey, sugar, olive oil, eggs and milk. Set aside.

In a medium bowl, whisk together all the dry ingredients: flours, baking powder & soda, salt, cinnamon and nutmeg.

Gently whisk half the flour mixture into the bowl of wet ingredients. Whisk the rest in until just combined.

Scoop cupcake batter into prepared tin, filling each liner about 2/3 full. You’ll be able to make 12 full cupcakes.

Bake at 350 for 20 minutes. Remove from oven and let cool 5 minutes before transferring cupcakes to a cooling rack. To speed up the process, you can throw these in the fridge or freezer, still in the tin.

While the cupcakes bake, make the frosting! Whip the softened stick of butter in your stand mixer until light and creamy. Add the shredded Cabot Extra Sharp Cheddar and a dash of nutmeg and keep whipping. 1 cup at a time, whip in the powdered sugar. Taste after 2 cups are added, and adjust to your sweetness level.

Note: I used 2-1/3 cups of powdered sugar, because the cupcakes aren’t overly sweet on their own, so I wanted a nice sweet balance.

Frost the cupcakes once they’re completely cooled using a piping bag and circular tip (hint: don’t use a star-shaped tip, as the cheddar gets in the way of it coming out perfectly).

Store cupcakes in an airtight container in the fridge. Let them come to room temperature before serving. Enjoy!


8 Responses to “Apple Cheddar Cupcakes with Cheddar Buttercream”

  1. Deanna Segrave-Daly (@tspbasil) January 31, 2015 at 3:13 pm #

    Oh my goodness – these sound divine! So creative – pinning these now…

    • xtinaluvspink January 31, 2015 at 3:18 pm #

      Thank you so much! I was ecstatic they turned out to be so delicious!

  2. Serena Ball January 31, 2015 at 6:41 pm #

    Who knew? Cheddar in buttercream. Sweet salty – that’s what I love!

    • xtinaluvspink January 31, 2015 at 7:10 pm #

      It’s such a weird but tasty frosting 🙂

  3. Melinda Massie February 1, 2015 at 4:27 pm #

    How creative!! I would’ve never thought of that. I’m weirdly intrigued. It makes sense…I know if other parts of the country they put cheddar on apple pie. Just not here in the South. Hmmmm…yep. Weirdly intrigued…

    • xtinaluvspink February 1, 2015 at 4:29 pm #

      Try it out 🙂 cheese on pie is definitely a thing in WI. Last month, I made a cheddar and beer pie crust with beer-soaked apple filling!

      • Melinda Massie February 7, 2015 at 12:37 pm #

        OK. I’m going to trust you and try it. 😉

        And dude. That pie sounds awesome! Weird and awesome. And again, super-creative. I like it.

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