Cinnamon Apple Cupcakes
Picture biting into a soft cupcake packed with sweet apple pieces and cozy spices. That’s what you’ll get with these cinnamon apple cupcakes!
They taste like fall in every bite. I love how the apples make them super moist, and that cinnamon frosting on top? Pure heaven.
You can prepare these cupcakes in about 30 minutes, which is perfect when you need a quick dessert. Trust me, your kitchen will smell amazing while they bake!
Why You’ll Love Cinnamon Apple Cupcakes
You’re going to fall head over heels for these little treats, and here’s why:
- Fast to Make: Done in half an hour, start to finish.
- Loaded with Flavor: Apples and warm spices in every single bite.
- So Moist: Brown sugar keeps them soft for days.
- Party Perfect: Everyone asks for the recipe at gatherings.
- Better Than Boxed: Homemade taste without the fuss.
Ingredients You’ll Need
Grab these ingredients before you start baking; the recipe card has all the exact amounts you need.
- All-Purpose Flour: This holds everything together and makes them fluffy.
- Baking Powder and Baking Soda: These make your cupcakes rise nice and tall.
- Ground Cinnamon: Gives you that warm, spicy kick with the apples.
- Ground Nutmeg: Adds a cozy, earthy taste to the mix.
- Ground Cloves: You can skip this, but it makes them extra special.
- Unsalted Butter: Makes them rich and tender, let it soften first.
- Granulated Sugar: Sweetens things up and helps them stay light.
- Light Brown Sugar: Brings moisture and a hint of caramel flavor.
- Large Eggs: Hold the batter together so they don’t fall apart.
- Pure Vanilla Extract: Makes everything taste better, I promise.
- Whole Milk: Keeps the crumb soft and adds moisture throughout.
- Fresh Apples: Pick Granny Smith or Honeycrisp for the best results.
- Cinnamon Buttercream Frosting: Beat softened butter until fluffy, then mix in sifted sugar, cinnamon, and vanilla for smooth frosting. Add milk to reach your perfect consistency.
How to Make Cinnamon Apple Cupcakes
Let me walk you through making these beauties. It’s easier than you think, and the results are always amazing!
Step 1: Prepare the Oven and Pan
Turn your oven to 350°F and let it heat up. Drop those paper liners into your muffin tin so you’re ready to go when the batter’s done.
Step 2: Mix the Dry Ingredients
Grab a big bowl and whisk 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon cloves together.
Step 3: Cream Butter and Sugar
Toss ½ cup butter, ½ cup granulated sugar, and ¼ cup brown sugar in your mixer. Beat them for about 2 minutes until they look creamy and smooth.
Step 4: Add Eggs and Vanilla
Crack in 2 large eggs and pour in 1 ½ teaspoons vanilla extract. Mix it up until everything blends together nicely and looks lighter in color.
Step 5: Combine Wet and Dry
Dump half your flour mix into the wet stuff and stir gently. Add ⅓ cup milk next, then finish with the rest of the flour mixture.
Step 6: Fold in the Apples
Use a spoon to stir in 1 cup finely diced or grated apples by hand. Don’t go crazy mixing or they’ll get tough and dense.
Step 7: Fill and Bake
Scoop batter into those lined cups until they’re about three-quarters full. Pop them in the oven for 18 to 20 minutes or until a toothpick poked in comes out clean.
Step 8: Cool Completely
Take them out and wait 2 minutes before moving them to your wire rack. They need to cool all the way down before you frost them.
Step 9: Make Cinnamon Buttercream Frosting
Beat 1 cup softened butter on high for 5 minutes until it’s super fluffy. Then gradually mix in 2 ½ cups sifted confectioners’ sugar, 1 teaspoon cinnamon, and 2 teaspoons vanilla extract until smooth. Add 1 to 2 tablespoons milk a little at a time until the frosting reaches your preferred thickness for spreading or piping onto cupcakes.
Step 10: Frost and Serve
Fill your piping bag with that gorgeous frosting and swirl it on top of each cooled cupcake. Add a sprinkle of cinnamon or an apple slice if you’re feeling fancy!
Tips for the Best Cinnamon Apple Cupcakes
Want yours to turn out perfect every time? Here’s what I’ve learned from making these over and over again.
- Pick Tart Apples: Granny Smith or Honeycrisp work best here.
- Room Temperature Everything: Cold ingredients make a lumpy batter that bakes unevenly.
- Mix Gently: Stir just until you can’t see flour anymore.
- Cool on a Rack: This stops the bottoms from getting wet and mushy.
- Soft Butter for Frosting: Not melted, not cold, just soft and spreadable.
Variations and Substitutions
Change things up based on what you like or what’s sitting in your pantry right now!
- Throw in Nuts: Chop up ¼ cup pecans or walnuts for crunch.
- Make Apple Pie Centers: Scoop out the middles and fill with sautéed cinnamon apples.
- Switch the Frosting: Cream cheese or caramel frosting tastes incredible too.
- Use Applesauce: Swap the milk for unsweetened applesauce if you want.
- Go Dairy-Free: Plant-based butter and milk work just fine here.
- Make Minis: Bake 24 tiny ones for just 8 to 10 minutes.
Make-Ahead and Storage Tips
Keep unfrosted ones in a container on your counter for 3 days. Frosted cupcakes should go in the fridge, and they’ll last 5 days.
Want to freeze them? Wrap cooled, unfrosted cupcakes well and freeze for a month. Let them thaw in the fridge overnight before you frost and serve.
You can make the frosting a week early and keep it in the fridge too, just bring it to room temperature and whip it again before using.
Recipe FAQs
Why did my cupcakes turn out dense or soggy?
You either mixed too much or your apples were too soft and watery instead of nice and crisp.
Can I make mini cupcakes with this recipe?
Sure thing! Fill the mini cups about two-thirds full and bake for only 8 to 10 minutes.
How do I prevent the frosting from melting?
Make sure your butter is soft but not greasy, and keep the frosted cupcakes cold until you’re ready to eat.
Can I freeze these cupcakes for later use?
Yes! Freeze them without frosting in a sealed container for a month, then thaw overnight in the fridge.
What can I substitute for whole milk?
Low-fat milk works, or try unsweetened applesauce as a swap for the same amount.
Do I have to peel the apples?
I always peel mine for better texture, but you can leave the skin on if you want.
Can I use salted butter instead of unsalted?
You can, but cut back on the salt in the recipe, or they’ll taste too salty.
Cinnamon Apple Cupcakes
Ingredients
For the Cupcakes:
- 1 ½ cups (188 g) 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 (113 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- 2 large eggs room temperature
- 1 ½ teaspoons pure vanilla extract
- ⅓ cup (80 ml) whole milk
- 1 large apple about 1 cup or 125 g, peeled and finely diced or grated
For the Cinnamon Buttercream Frosting:
- 1 cup (226 g) unsalted butter, room temperature
- 2 ½ cups (300 g) confectioners' sugar, sifted
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1-2 tablespoons milk
Instructions
- Heat your oven: Turn it to 350°F and line your muffin tin with paper liners so you're all set when the batter is ready.
- Mix your dry ingredients: Whisk 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon cloves in a bowl.
- Beat butter and sugar: Throw ½ cup butter, ½ cup granulated sugar, and ¼ cup brown sugar in your mixer and beat for 2 minutes until smooth and fluffy.
- Add eggs and vanilla: Mix in 2 large eggs and 1 ½ teaspoons vanilla extract until everything blends together and gets lighter in color.
- Start combining: Add half your flour mixture to the wet ingredients and mix gently until you barely see any flour streaks remaining.
- Pour in milk: Add ⅓ cup milk and mix on low, then add the rest of the flour and stir just until combined.
- Stir in apples: Use a spoon to fold in 1 cup diced or grated apple by hand so they're spread throughout the batter evenly.
- Fill and bake: Scoop batter into your prepared tin, filling each cup three-quarters full, and bake for 18-20 minutes until a toothpick comes out with just a few crumbs.
- Let them cool: Wait 2 minutes, then move cupcakes to a wire rack and let them cool completely before you add the frosting on top.
- Prepare frosting: Beat 1 cup softened butter on high for 5 minutes until fluffy, then gradually add 2 ½ cups confectioners' sugar, 1 teaspoon cinnamon, and 2 teaspoons vanilla extract until smooth. Add 1-2 tablespoons milk slowly until the frosting is perfect for piping.
- Make them pretty: Fill a piping bag with your frosting, attach a star tip, and pipe gorgeous swirls on each cooled cupcake, then add cinnamon or apple slices.
Notes
- Tart apples like Granny Smith or Honeycrisp give you the best texture; mushy apples make the cupcakes wet and dense instead of light.
- Let everything warm up to room temperature before you start mixing so your batter comes together smoothly and bakes evenly in the oven.
- Mix just until the flour disappears into the batter; going overboard makes them tough and chewy instead of soft and tender.
- Store plain cupcakes on your counter for 3 days or freeze them for a month in sealed containers whenever you need them later.
- Try adding chopped nuts for crunch, use cream cheese frosting instead, or bake mini cupcakes that only need 8-10 minutes in the oven.
