I was going to call these “Joel Cupcakes,” mostly out of laziness, but also because they’re a custom concoction for my school chum Joel’s annual Halloween gift exchange. But, I figured more people would search for an apple ginger cupcake recipe than for a Joel cupcake recipe, so I guess we’ll see. I’m actually really excited to see what Joel’s lady friend thinks of these. I live to impress other women. Well, gay guys first, then other women, then a select group of straight men and finally, lesbians. It’s nothing against lesbians, they’re just harder to impress, I’ve found. C’mon, lesbians! Give me a break! Love me!
Anyway, this recipe is NOT for the casual ginger eater. Like, “I don’t mind ginger, but it’s not my favorite.” Yeah, you. You stay away from these, fair-weather ginger friend, you aren’t going to like these spicy little numbers. They also contain bizarre measurements of candied ginger and diced apple because I added them until the batter looked right to me. I kept track of what I was doing because I hate when people say “a dash” of this and “a handful” of that. What? I have small hands! What does that mean? A handful and a half? Will that work? Alright, enough of this. Here’s the recipe…

For the cupcakes you will need:

• 1 1/2 cups all-purpose flour
• 1 Tbs ground ginger*
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup + 2 Tbs finely chopped candied ginger**
• 1 1/4 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 3 eggs
• 3/4 cup milk
• 1/4 cup + 2 Tbs diced apple, whatever kind you like best

*Yep, a whole tablespoon. I told you these cupcakes weren’t for pussies.
**I like candied ginger chunks from the Ginger People. They’re organic and super spicy.

Then you:
Sift together the flour, ground ginger, baking powder and salt into a small bowl. Stir in the candied ginger.
In a large bowl, use an electric mixer to beat together butter and sugar until well combined. Add eggs, one at a time, beating after each addition. Alternately beat in flour mixture and salt, making three additions of flour mixture and two of milk. Beat until smooth. Fold in apple.
Scoop batter into pan(s) and bake 24-28 minutes or until golden brown and top springs back when lightly touched. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely.

The frosting was a bit tricky, and you might need to adjust the clove and orange extract to your liking. You could also use orange oil, which has a more concentrated flavor; just use less of that than you would of extract. Add a little, taste, and then add more. Not enough clove or orange is worlds better than too much of either, believe me.
For the buttercream you will need:

• 3 cups confectioner’s sugar
• 1 cup unsalted butter, room temperature
• pinch salt
• 1 tsp pure orange extract (or less orange oil)
• 1/2 tsp pure vanilla
• 1/4 tsp ground clove (more or less, to your taste)

Then you:
Beat (on low speed) sugar, butter and salt until creamy. I use a stand mixer for this much butter, you could do it with an electric handheld mixer, though. Increase speed to high once everything’s incorporated and beat until light and fluffy. Stop mixer and add extracts and clove (like a said, a little at a time, tasting and then adding more if needed,) Bea on low until incorporated, and then again on high until it’s fluffy.

You’ll get an off-white Buttercream, so if you’re looking to decorate you might want to save some Buttercream without clove in it to dye and decorate with.

Hope you like these, Joel!

I decorated these with toppers from my Etsy shop.