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–+ servings
warm cinnamon apple cupcakes

Apple Spice 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 muffin pan (12-cup)
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 box grater or microplane
  • 1 Cooling rack
  • 1 toothpick

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
  • 1/4 teaspoon ground ginger
  • 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 1/4 cup apple peeled and finely grated
  • 1 tablespoon lemon juice
  • 1/2 cup chopped walnuts optional
  • 4 ounce cream cheese softened for frosting
  • 1/4 cup unsalted butter softened for frosting
  • 1 3/4 cup powdered sugar sifted for frosting
  • 1/2 teaspoon vanilla extract for frosting
  • 1/4 teaspoon ground cinnamon for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  • In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In another small bowl toss the grated apple with the 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.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
  • Add half of the dry ingredients to the wet mixture and mix on low speed just until combined.
  • Pour in the milk and mix on low until incorporated.
  • Add the remaining dry ingredients and mix just until no dry streaks remain.
  • Fold in the grated apple and chopped walnuts with a spatula until evenly distributed.
  • Divide the batter evenly among the 12 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.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a cooling rack and cool completely, about 25 minutes.
  • While the cupcakes cool, beat the cream cheese and butter together in a medium bowl until smooth and creamy.
  • Add the powdered sugar, vanilla extract, and cinnamon to the cream cheese mixture and beat until fluffy and spreadable.
  • Once the cupcakes are completely cool, frost the tops with the cinnamon cream cheese frosting using a spatula or piping bag.

Notes

For best results, use firm, flavorful apples like Granny Smith or Honeycrisp so the grated fruit doesn’t disappear into the batter and still brings moisture and taste; avoid overmixing once the flour is added to keep the cupcakes tender, and always cool them fully before frosting so the cream cheese icing doesn’t melt or slide off. You can make the cupcakes a day ahead and frost before serving, store them covered in the fridge because of the cream cheese, bring them to room temperature before eating for the best texture, and adjust the spices slightly to your preference—adding a pinch of cloves for extra warmth or omitting nuts if serving to people with allergies.
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