- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)
- Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.
- Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.
3 tbsp. powdered sugar
1/2 cup brown sugar, firmly packed
1 tsp. vanilla extract
1-8 oz. pkg. toffee bits
With the mixer on low, combine the cream cheese and the powdered sugar, brown sugar, and vanilla extract. Mix until well blended. Pour the toffee chips until the mixture and fold in with a spoon. Refrigerate the dip until well chilled, preferably overnight. Serve with sliced apples.