Dessert

Apple Spice Cupcakes Recipe

ByIsabella Vance October 13, 2025October 13, 2025

Introduction

These Apple Spice Cupcakes bring the warmth of fall spices together with the natural sweetness of fresh apples in a moist, tender cake. Topped with a creamy cinnamon buttercream, they make a perfect treat for any occasion or cozy afternoon.

Ingredients

1 ½ cups (188 g) flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves or allspice (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
1/3 cup (80 ml) milk
1 large apple (peeled and grated or finely diced, about 1 cup or 125 g)
1 cup (226 g or 2 sticks) unsalted butter (room temperature, for frosting)
2 ½ cups (300 g) confectioners’ sugar (sifted)
2 teaspoons pure vanilla extract (for frosting)
1 teaspoon ground cinnamon (for frosting)
1-2 tablespoons milk (for frosting)

Instructions

Step 1: Preheat your oven to 350° F. Line a standard muffin tin with paper liners and set aside.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set this dry mixture aside.
Step 3: In the bowl of a stand mixer or using a hand mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, then mix until combined.
Step 4: Add half of the flour mixture to the wet ingredients and mix just until combined. Stir in the milk, then add the remaining flour mixture. Finally, fold in the grated or diced apples gently by hand, being careful not to overmix.
Step 5: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Transfer the cupcakes to a wire rack and let cool completely.
Step 6: To make the cinnamon buttercream frosting, beat the butter on high speed until fluffy, about 5 minutes.
Step 7: With the mixer on low speed, gradually add the sifted confectioners’ sugar until fully incorporated. Increase speed to medium and beat in the vanilla extract and ground cinnamon until light and fluffy, about 1 minute. Add milk a tablespoon at a time until the frosting reaches your desired consistency.
Step 8: Transfer the frosting to a piping bag fitted with your favorite tip and frost the cooled cupcakes. Optionally, garnish with a sprinkle of cinnamon or an apple slice.

Tips & Variations

Use a tart apple like Granny Smith for a nice balance of sweetness and tang.
For extra moisture, substitute half the milk with apple cider.
Try adding chopped walnuts or pecans to the batter for crunch.
If you prefer, swap ground cloves with allspice or omit it for a milder spice blend.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving. You can also freeze unfrosted cupcakes for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. The texture may vary slightly but will still be delicious.