Description
Enjoy these soft cinnamon apple cupcakes, bursting with apple pieces and warm spices, topped with a dreamy cinnamon buttercream frosting. They taste like fall in every bite and are perfect for any gathering.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons pure vanilla extract
- ⅓ cup whole milk
- 1 large apple, peeled and finely diced or grated (about 1 cup)
- For the Frosting:
- 1 cup unsalted butter, room temperature
- 2 ½ cups confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1-2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Add half of the dry ingredients to the wet ingredients and mix gently until just combined.
- Pour in the milk and mix on low speed, then add the remaining dry ingredients and stir until just incorporated.
- Gently fold in the diced or grated apple by hand.
- Scoop the batter into the prepared muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 2 minutes before transferring them to a wire rack to cool completely.
- For the frosting: Beat the butter until fluffy. Gradually add the confectioners’ sugar, vanilla extract, and cinnamon until smooth. Add milk, one tablespoon at a time, until the desired consistency is reached.
- Once the cupcakes are completely cool, frost them with the cinnamon buttercream.
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best texture.
- Ensure all ingredients are at room temperature for a smooth batter.
- Do not overmix the batter after adding the flour.
- Cool cupcakes completely before frosting.
- Store unfrosted cupcakes at room temperature for up to 3 days.
- Store frosted cupcakes in the refrigerator for up to 5 days.
- Unfrosted cupcakes can be frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake