Apple and Date Cupcakes Recipe

Preheat oven to 350F. Line 12 muffin cups with liners; set aside.

 

Combine butter and sugars in a saucepan over medium heat. Stir until melted and combined. Remove from heat. Let cool for a few minutes. Whisk in eggs one at a time. Add vanilla.

Combine flour, baking powder, baking soda, and salt in another bowl. Gradually add to the egg mixture. Add apples, dates, and walnuts. Stir just until combined. Do not over-mix.

Pour batter into muffin cups until 3/4 full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out with a few crumbs. Let cool in pan.

Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter until fluffy. Gradually add confectioners' sugar over low speed, 1/2 cup at a time. Add milk and vanilla. Mix until smooth and well combined.

Using a piping bag with a 1/4-inch round tip, pipe icing on cupcakes in a circular motion. Chill in an airtight container before serving. You can make the cupcakes 4 days ahead.