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spiced apple cinnamon cupcakes

Apple Cinnamon Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer (optional, for frosting)
  • 1 Cooling rack
  • 1 Ice cream scoop or large spoon
  • 1 Paring knife
  • 1 Cutting board

Ingredients
  

  • 1 1/2 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1 1/2 cup apple firm, tart variety like Granny Smith; finely diced and peeled
  • 1 tablespoon lemon juice fresh
  • 1/2 cup unsalted butter for frosting; softened
  • 2 cup powdered sugar for frosting; sifted
  • 1 teaspoon ground cinnamon for frosting
  • 1 teaspoon vanilla extract for frosting
  • 1 2–3 tablespoons heavy cream or milk for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  • In a small bowl, toss the finely diced apple with lemon juice and set aside.
  • In another medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat the eggs into the butter mixture one at a time, then mix in the vanilla extract.
  • Add half of the dry ingredients to the wet mixture and mix just until combined.
  • Pour in the milk and mix until smooth, then gently fold in the remaining dry ingredients.
  • Fold the diced apples gently into the batter with a spatula until evenly distributed.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake for 16–18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  • Remove the cupcakes from the oven and let them cool in the pan for 5 minutes.
  • Transfer the cupcakes to a cooling rack and let them cool completely for about 25 minutes.
  • While the cupcakes cool, beat the softened butter for frosting until creamy.
  • Gradually add the powdered sugar, cinnamon, and vanilla, mixing on low speed until incorporated.
  • Add heavy cream or milk 1 tablespoon at a time until the frosting is smooth and spreadable.
  • Once cupcakes are completely cool, frost the tops with a knife, spatula, or piping bag.

Notes

For best flavor, use firm, tart apples that hold their shape during baking, and dice them small so they distribute evenly through the batter. Make sure all refrigerated ingredients are at room temperature to avoid a dense crumb. Do not overmix once the flour is added, as that can toughen the cupcakes. If the frosting becomes too thick, add a few drops of milk; if it is too thin, add a bit more powdered sugar. These cupcakes are best enjoyed the day they are made, but you can store them covered at room temperature for a day or refrigerated for up to three days, bringing them back to room temperature before serving for the best texture and flavor.
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