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–+ servings
spiced apple cupcake baking

Apple 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 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
  • 1 box grater
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Cooling rack
  • 1 ice cream scoop or spoon

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 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 apples peeled cored and finely grated
  • 1 tablespoon lemon juice
  • 4 ounce cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 1/2 cup powdered sugar sifted
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk as needed
  • 1 tablespoon granulated sugar for topping optional
  • 1/4 teaspoon ground cinnamon for topping optional

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, salt, cinnamon, and nutmeg.
  • In a small bowl toss the grated apples with lemon juice and set aside.
  • In a large bowl beat the softened butter, granulated sugar, and brown sugar with a mixer until light and fluffy, about 2 to 3 minutes.
  • Beat in the eggs one at a time, then mix in the vanilla extract until fully combined.
  • Add half of the dry ingredients to the butter mixture and mix on low speed just until combined.
  • Pour in the milk and mix on low speed until incorporated.
  • Add the remaining dry ingredients and mix just until no streaks of flour remain.
  • Fold the grated apples gently into the batter with a rubber spatula.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
  • Transfer the muffin tin to a cooling rack and let the cupcakes cool in the pan for 5 minutes.
  • Remove the cupcakes from the tin and let them cool completely on the cooling rack for about 25 minutes.
  • To make the frosting, beat the cream cheese and butter together in a medium bowl until smooth and creamy.
  • Gradually add powdered sugar while beating on low speed until thick and smooth.
  • Beat in vanilla extract and add milk a few drops at a time until the frosting is a smooth, spreadable consistency.
  • Once the cupcakes are completely cool, frost the tops with a knife or piping bag.
  • In a small bowl mix granulated sugar and cinnamon, then sprinkle lightly over the frosted cupcakes if desired.

Notes

For best flavor, use firm, slightly tart apples like Granny Smith or Honeycrisp, and squeeze out a little excess juice from the grated apples if they seem very wet so the cupcakes bake up light instead of dense. Make sure all refrigerated ingredients are at room temperature so the batter blends smoothly and the cupcakes rise evenly. Do not overmix once the flour is added, or the texture can become tough; stop as soon as the flour disappears. These cupcakes taste even better after a few hours as the apple and spice flavors meld, and they can be stored covered in the refrigerator for up to 3 days; let them sit at room temperature for 20 minutes before serving for the best texture.
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