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Apple Cupcakes with Cinnamon Buttercream

Delicious Apple Cupcakes with Cinnamon Buttercream Bliss

These Apple Cupcakes with Cinnamon Buttercream are a delightful autumn treat that combines tender apple bits and rich frosting, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour can substitute with a gluten-free blend
  • 1 tbsp baking powder ensure it's fresh for best results
  • 1 tsp baking soda for enhanced texture
  • 1 tsp salt balances sweetness
  • 2 tsp ground cinnamon adjust to taste
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar reduce for less sweetness
  • 1/2 cup brown sugar adds moisture and flavor
  • 2 large eggs can use unsweetened applesauce for vegan option
  • 2 tsp vanilla extract use pure for best flavor
  • 1 cup buttermilk can substitute with milk mixed with vinegar
  • 2 cups grated apples for moisture and texture
For the Cinnamon Buttercream Frosting
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar sift to eliminate lumps
  • 1 tbsp ground cinnamon adjust to suit taste
  • 4 tbsp milk whole or preferred milk
  • 1 tsp vanilla extract pure extract is best

Equipment

  • Muffin pan
  • Mixing bowls
  • Mixer
  • Spatula
  • measuring cups
  • Measuring Spoons
  • ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Whisk the flour, baking powder, baking soda, salt, and cinnamon in a bowl.
  3. Cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time, beating well and then add the vanilla extract.
  5. Alternately add dry mixture and buttermilk to the batter, mixing until just combined.
  6. Fold in the grated apples gently.
  7. Fill muffin cups 2/3 full and bake for 18-20 minutes until done.
  8. Allow the cupcakes to cool for about 5 minutes and then transfer to a wire rack.
  9. Prepare the frosting by beating butter until smooth, then gradually add powdered sugar, cinnamon, milk, and vanilla.
  10. Frost cooled cupcakes with the cinnamon buttercream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Mix the batter just until combined to keep the cupcakes tender and fluffy. Store unfrosted cupcakes at room temperature for up to 2 days.

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