Happy Rosh Hashanah!

Makes two dozen cupcakes.

Ingredients:

For the cupcakes:

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
1 stick softened butter
2/3 cup honey
1/2 cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
4 cups peeled, shredded apples (about 5-6 medium apples)

For the buttercream:

1 stick softened butter
3 cups confectioners’ sugar
4 tablespoons milk
3 tablespoons honey
2 teaspoons cinnamon, plus some for topping

Directions:

1. Preheat oven to 350 degrees. In a medium-sized bowl, mix together the flour through salt (first 5 ingredients).
2. Cream the butter and sugar with an electric mixer on med-high until fluffy (about 3 minutes). Mix in the honey, eggs and vanilla. Add in the apples. Lastly, slowly add in the flour mixture and mix on low to combine.
3. Line two cupcake/muffin tins with cupcake liners and fill each cup about 1/2 way. Bake about 15 minutes, until slightly brown and a toothpick stuck in the center comes out clean.  Let cool while making the buttercream.

For the buttercream:

1. Using an electric mixer, cream the butter, slowly add about 1/2 the confectioners’ sugar, then the milk, then the rest of the sugar. Once all the sugar is mixed in, add the honey and cinnamon. Mix on medium-high for about 3 minutes. It should be light and fluffy.
2. Once the cupcakes are completely cool, frost the tops and sprinkle with a little cinnamon.

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