Description
Delightful Apple Spice Cupcakes featuring warm spices like cinnamon, nutmeg, and cloves combined with fresh grated apple for a moist, flavorful treat. Topped with a creamy cinnamon buttercream frosting, these cupcakes are perfect for fall or any cozy occasion.
Ingredients
Scale
Cupcakes
- 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)
Cinnamon Buttercream Frosting
- 1 cup (226 g or 2 sticks) 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
- Preheat Oven and Prepare Pan: Preheat oven to 350° F. Line a standard muffin tin with paper liners and set aside.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- Mix Wet Ingredients: 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 eggs and vanilla extract, then mix until fully combined.
- Combine Ingredients: Add half of the flour mixture to the wet ingredients and mix just until combined. Pour in the milk and mix until incorporated, then add the remaining flour mixture. Stir in the diced or grated apples by hand to avoid over-mixing.
- Fill Cupcake Liners and Bake: Transfer batter to 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. Cool cupcakes completely on a wire rack.
- Beat Butter for Frosting: Using a stand mixer with a paddle attachment or a hand mixer, whip the butter on high speed until fluffy, about 5 minutes.
- Add Sugar and Cinnamon: Gradually add the sifted confectioners’ sugar on low speed until fully incorporated. Increase to medium speed and add vanilla extract and ground cinnamon. Beat for another minute until fluffy. Add milk a tablespoon at a time until the frosting reaches the desired consistency.
- Frost Cupcakes: Transfer the frosting to a piping bag fitted with your preferred tip and frost the cooled cupcakes. Optionally, garnish with a sprinkle of cinnamon and a thin apple slice.
Notes
- Ensure eggs and butter are at room temperature to achieve a smooth batter.
- Over-mixing the batter after adding flour can lead to tough cupcakes; mix just until combined.
- For a spicier flavor, increase cinnamon or add a pinch of cloves.
- Frosting consistency can be adjusted with milk; add more for a fluffier, lighter texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple spice cupcakes, cinnamon cupcakes, fall desserts, buttercream frosting, moist cupcakes, homemade cupcakes
