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Cinnamon Apple Cupcakes

Cinnamon Apple Cupcakes

Soft cupcakes stuffed with apple chunks and warm spices, topped with dreamy cinnamon buttercream. Your new favorite fall treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 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.