Whether you’ve got leftover latkes lying around after the holidays or you’re just feeling extra festive in July, these cupcakes are sure to be a crowd pleaser. Plus, you can always leave off the potato topper to find yourself with a classic apple coffee cake perfect for your next brunch or book club.

Upside-Down Latke Cupcakes

  • Prep Time:45 minutes
  • Cook Time:45 minutes (including latke cook time)
  • Total Time:2 hours
  • Servings:15
  • Advanced

    Ingredients

  • 1 1/4 sticks of butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • Step 1

    Preheat oven to 350ºF.

  • Step 2

    With an electric mixer, combine all ingredients.

    Photo by Jaime Wilson
  • Step 3

    Fill cupcake liners about 2/3 of the way. Bake for 20-25 minutes, or until golden brown.

Apple Compote Filling

  • Prep Time:5 minutes
  • Cook Time:30 minutes
  • Total Time:35 minutes
  • Servings:15
  • Easy

    Ingredients

  • 2 apples
  • 1 teaspoon cinnamon
  • 1 tablespoon sugar
  • 2 tablespoon lemon juice
Photo by Jaime Wilson
  • Step 1

    Chop apples into 1/4 inch pieces.

    Photo by Jaime Wilson
  • Step 2

    In a small saucepan over medium heat, combine chopped apples, lemon juice, cinnamon, and sugar. Cover and let cook 25-30 minutes, or until apples are tender.

    Photo by Jaime Wilson
  • Step 3

    Let the compote cool completely, then core each cupcake with a spoon.

    Photo by Jaime Wilson
  • Step 4

    Fill the center of each cupcake with a spoonful of the compote.

    Photo by Jaime Wilson

Whipped Cream Frosting

  • Prep Time:10 minutes
  • Cook Time:0 minutes
  • Total Time:10 minutes
  • Servings:15
  • Easy

    Ingredients

  • 1 1/3 cup heavy or whipping cream
  • 1 teaspoon vanilla
  • 4 tablespoon confectioners sugar
  • Step 1

    With a mixer on high speed, beat cream until soft peaks form. Gradually add vanilla and sugar and whisk until it is sturdy enough to frost.

    Photo by Jaime Wilson
  • Step 2

    Use a piping bag or a plastic ziploc bag to pipe a generous swirl on top of each cupcake.

    Photo by Jaime Wilson

Mini latkes

  • Prep Time:15 minutes
  • Cook Time:10 minutes
  • Total Time:25 minutes
  • Servings:20
  • Medium

    Ingredients

  • 2 russet potatoes
  • 1/3 small onions
  • 1 egg
  • 2 teaspoon flour
  • 1 pinch salt
  • Cookie sheet
  • Paper towels
Photo by Jaime Wilson
  • Step 1

    With a food processor or cheese grater, grate potatoes and onions into a medium bowl. Set aside.

    Photo by Jaime Wilson
  • Step 2

    In a small bowl, mix together egg, flour, and salt. Add to potatoes.

    Photo by Jaime Wilson
  • Step 3

    In a frying pan, heat about an inch of vegetable oil. Line cookie sheet with paper towels and preheat oven to 200 degrees.

    Photo by Jaime Wilson
  • Step 4

    When oil is hot, use a tablespoon and carefully add scoops of potato mixture. Make sure to leave about an inch between each scoop. Fry for 3-5 minutes on each side, or until golden brown.

    Photo by Jaime Wilson
  • Step 5

    When latkes are golden brown on each side, remove from oil and place on baking sheet in the oven.

  • Step 6

    Once you’ve used all of the potato mixture, allow latkes to cool slightly and then place one on top of each cupcake.

    Photo by Jaime Wilson