Reviewed: Apr. 26, 2007

Delicious! I made them practically guilt free by substituting half the flour for whole wheat flour. I also replaced the oil with applesauce and used a half cup sugar and half cup splenda. I also took advice of others and chopped the apples instead of shredding and I didn't peel them.

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MarshaStewart

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Reviewed: Apr. 16, 2007

Really good with caramel frosting!

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Janih12

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Apr. 6, 2007

I did not like these at all. I was very surprised that these have such good reviews. I like the idea of the apple/banana combo, but the shortening made these taste awful! Nobody ate them, and everyone who was at my house at the time love cupcakes. Even my dad who usually eats 4 or 5 portions worth of anything sweet only had 1 of these cupcakes. I will try another variation of these cupcakes, but without the shortening. I'm giving this particular recipe a big thumbs down.

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Ashley Lyn

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2007

Very easy to put together and tasted delicous. DH always does my "rating" and he actually awoke from a sound sleep, smelling these at 1 am (I am a night owl..LOL) and had to have one. Thanks for another keeper. I followed the recipe exactly..except I used "cinnamon sugar" that I keep mixed all together for various desserts.

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Mar. 17, 2007

Make your own cream cheese instead of store bought. I suggest the Cream Cheese II recipe.

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MegaG

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Reviewed: Mar. 4, 2007

I made these cupcakes this afternoon for my 14 month old son, but my DH and I ended up eating half of them before he woke up from his morning nap! The only change I made to the recipe was to use whole milk in place of the buttermilk. I used 2 MacIntosh apples and the end result was a very moist delicious muffin, but the flavour of the apple was lost because I used 2 super ripe bananas. The only other change I made was to to make these into mini-muffins (easier for tiny hands to grab!) and it worked out very well and made about 40 mini-muffins. It would have made more, but I filled the muffin cups to the top (I shouldn't have because they really rose). Thanks for the great recipe, we will definitely make these again!

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Feb. 28, 2007

These muffins were great! Next time I will chop the apples instead of shredding them. I did not peel them. I used applesauce instead of shortening. And I substituted 1 cup oats instead of 1 cup flour. They were so good!

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Lotrgal922

Cooking Level: Expert

Home Town: Pikeville, Tennessee, USA

Living In: Ossining, New York, USA

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Reviewed: Feb. 25, 2007

Loved this recipe and so does my family! I make this recipe all the time and it is absoluely wonderful. BEST APPLE RECIPE !

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Sarah

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Feb. 22, 2007

This was exactly what I was looking for. Although I rarely ever cook things exactly as they are. I subbed 1 cup of Oat bran and 1 cup Whole Wheat flour instead of white flour. I also put in 1 T of Flax seed and then subbed 1 T of flax seed and 3 T of water for one of the eggs. I also put 1 T of vanilla instead of 1 t. I used smart balance instead of shortening. I am trying to move us in a vegetarian and heathier direction. I did leave in the buttermilk. The muffins were incredibly tasty and really moist. My kids loved them even with all the healthy stuff.

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Judith

Cooking Level: Expert

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Reviewed: Jan. 17, 2007

Yum. I was in search of a good recipe to use up the extra bananas I always manage to buy. Something healthy for me and my toddler. This is a keeper. I subbed 5T butter plus 1/3 C veg. oil for the shortening. Reduced the sugar to 1/2 C sugar plus 1/2 C equivalent brown sugar splenda. Traded the buttermilk in for a 4 oz. container of YoBaby yogurt (I have used both banana and apple flavored with success). And instead of the real apples I toss in a 4 oz. cup of natural applesauce. I always have the ingredients on hand so it's nice to whip these up when I have 30 minutes. Don't let them burn!

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foodie

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Reviewed: Nov. 26, 2006

Yummmm! In an attempt to use up from fruit I used two bananas and three apples. I used 1 cup of flour and 1 cup of oat bran, and only 1/2 cup white sugar. They came out great! To make quick work of the apples I halved each apple, cut out the core and shredded the halfs with the skin on. You will never notice any peel in the cupcake and it adds a bit more fiber.

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SHILLABILA

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Reviewed: Nov. 14, 2006

Awesome, wonderful, and outstanding!! My husband and kids loved these. I did too. Thank you so much for a terrific recipe!

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Brandy Lee

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2006

these were good. for some reason my brother didn't like them, but i thought they were really yummy. i did put in some applesauce instead of shortening, and cut back on the sugar a tiny bit. i think that white chocolate chips would make a wonderful addition.

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Me

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2006

Made for my son's first birthday and topped with cream cheese frosting. We froze the unfrosted leftover and had them for a breakfast treat. Will make again!

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ANGELA43

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Oct. 2, 2006

My toddler and husband loved these! They're a great breakfast muffin. Next time I will decrease the amount of sugar by half (the banana and apple are quite enough). For ease, I also recommend using a 1/2 c. of unsweetened applesauce instead of peeling and shredding an apple (TOO MUCH WORK/MESS!!).

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AMommmaG

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Reviewed: Sep. 28, 2006

Delicious. Moist and tasty. The apples disapeared after baking so next time I think I wil finely dice some of the apples along with shredding. I only had maybe 3/4 cup banana and they still came out yummy. I did the homemade buttermilk substitution from the advice section of Allrecipes as well. Will make again soon.

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WENDYG25

Cooking Level: Expert

Home Town: Montevideo, Minnesota, USA

Living In: Willmar, Minnesota, USA

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Reviewed: Sep. 23, 2006

Had two banannas, not enough for bananna recipe, and a bunch of apples so went searching and found this gem!! I think the shreading of the apples is key so there aren't big chunks that will make it fall apart easier. I used my stand mixer attachment but you could use a cheese grater or salad shooter. I also didn't have buttermilk, but did have vanilla yogurt so omitted the vanilla. Reduced the sugar to a cup m(plenty sweet.. you could even go less) and used butter instead. The apple taste is very subtle. They are taking longer to cook and get golden... 25 min for the minis and they are VERY moist. Possibly b/c I altered the recipe but who cares... they are yummy!!

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JULISMAMMA

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Reviewed: Jul. 21, 2006

More like muffins than cupcakes but who cares. I used dried bananas boiled in water for 5 minutes, first time I have had to do this. Bananas in Australia at the moment are incredibly expensive. The apple/banana combo kept the cost down and the taste was just beautiful. Will make again & again.

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shezza

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Reviewed: Jul. 13, 2006

Absolutely THEE BEST EVER!!

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Barb

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Reviewed: Jul. 3, 2006

I wouldn't call them "cupcakes" because they remind me more of banana bread - which is why I baked it in a bundt pan, and it came out great (took a little longer to bake of course). It was moist and delicious. I did use butter instead of shortening, and next time, I would probably throw in some nuts just because I like the crunch in this type of quickbread. Overall, this is a keeper!

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