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–+ servings
simple homemade rustic cupcakes

Rustic 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 tin (12-cup)
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 wooden spoon or rubber spatula
  • 1 electric hand mixer or stand mixer
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Cooling rack
  • 1 Ice cream scoop or large spoon
  • 1 knife or offset spatula

Ingredients
  

  • 1 1/2 cup all-purpose flour sifted
  • 1 cup granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup whole milk room temperature
  • 1/4 cup plain Greek yogurt or sour cream room temperature
  • 1/2 cup finely chopped walnuts toasted optional
  • 1/2 cup finely chopped apples peeled and cored optional
  • 1/2 cup unsalted butter softened for frosting
  • 2 cup powdered sugar sifted for frosting
  • 1 teaspoon vanilla extract for frosting
  • 1 2–3 tablespoons heavy cream or milk for frosting
  • 1 pinch fine sea salt for frosting
  • 1 tablespoon coarse sugar or brown sugar for sprinkling optional
  • 2 tablespoon extra chopped nuts or apple pieces for garnish optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium mixing bowl whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In another medium bowl whisk together melted butter, eggs, vanilla extract, milk, and Greek yogurt until smooth.
  • Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined and no dry pockets remain.
  • Fold in the chopped walnuts and apples, if using, being careful not to overmix the batter.
  • Use an ice cream scoop or large spoon to divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the muffin tin from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a cooling rack and let them cool completely for about 25 minutes before frosting.
  • While the cupcakes cool, beat the softened butter for frosting with an electric mixer on medium speed until light and creamy, about 2 minutes.
  • Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed until incorporated and scraping down the bowl as needed.
  • Add vanilla extract, salt, and 2 tablespoons of cream or milk, then beat on medium-high speed for 1–2 minutes until fluffy, adding more cream for a softer consistency if needed.
  • Once cupcakes are completely cool, frost the tops with a knife or offset spatula, creating rustic swirls rather than smooth peaks.
  • Sprinkle the cupcakes with coarse sugar and extra chopped nuts or apple pieces if desired, then let them rest for 5–10 minutes to set the frosting before serving.

Notes

For best “rustic” texture and flavor, avoid overmixing the batter, which can make cupcakes dense, and use room-temperature ingredients so they blend smoothly without curdling. Lightly toasting nuts before adding them deepens their flavor and keeps them from turning rubbery in the batter. If adding apples, choose a firm, tart variety so they hold their shape while baking and pat them dry before folding in to prevent sogginess. The frosting can be adjusted easily by adding more powdered sugar to thicken or more cream to loosen, and it’s fine if the finish looks imperfect—those swoops and ridges give the cupcakes their homemade, countryside charm.
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