My little one had the day off school yesterday.  She's learning about the ancient Egyptians and seems quite captivated, so we zipped into NYC and paid the Metropolitan Museum of Art a visit with a special stop at the Temple of Dendur.  It was wonderful, we had a blast - and then we were hungry.   Off we went to Magnolia Bakery.  It's delightful and whimsical and the staff are SO friendly.   There is almost every conceivable flavor of cupcake and cake - Katie and I did our best to sample as many as we could and we thought they were delicious.  

We thoughtfully bought a box of cupcakes home to the rest of the motley crew.  When these had been devoured I was asked "Why don't you make anything like this?" (I thought I did). So of course the next day I decided I would set about making a Magnolia like cupcake.  How about apple cupcakes with maple cream cheese frosting - I'm still very much in the throes of Fall.  I have to say I was thrilled with the way these turned out - I think I could give Magnolia a run for their money! If you're into the flavors of Fall - give these a try. 

Not content with baked goods we then slipped across the road into Dylan's Candy Shop to do some early Holiday shopping - but of course it's a little tricky not to nibble on any of those goodies before the Holidays.  A grating of Dylan's milk toffee crunch chocolate bar over the top of these cupcakes, although not essential, doesn't hurt.

For the cupcakes

2 sticks of unsalted butter

1 1/2 cups of sugar

4 eggs

3/4 cup of sour cream

1/4 cup of apple sauce

1 tablespoon of vanilla extract

2 1/4 cups of all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon cinnamon powder

Pinch of salt

For the frosting

The butter and cream cheese must be at room temperature otherwise the frosting will be lumpy.

1 stick of butter

8oz cream cheese

1 tablespoon maple syrup

1 tablespoon vanilla extract

2 cups confectioner's sugar

Heat the oven to 350F

Line 24 cupcake trays with liners.

Beat the butter and sugar until really light and fluffy,

Add the eggs, one at a time and scrape down after each addition.

Add the sour cream, applesauce and vanilla. Stir until just combined.

Add the flour, baking powder, salt and cinnamon.  Stir until just combined.

Spoon the mixture into the cupcake trays and bake for 20 - 30 minutes - until golden and bounce back when gently touched on the top.

Leave to cool in the trays for 10 minutes, then remove from the trays and transfer the cupcakes to a cooling rack until completely cool.

To make the frosting beat all the ingredients until smooth.  Pipe or spread the luscious frosting over the cupcakes.  Decorate with grated chocolate if desired.