These soft, warmly spiced apple cupcakes are topped with silky spiced cream cheese frosting for a cozy, fall-perfect treat that’s as pretty as it is delicious.
These apple cupcakes bake up soft and tender with the cozy flavors of cinnamon, nutmeg, and fresh grated apples in every bite. A swirl of spiced cream cheese frosting adds the perfect creamy contrast. They’re quick to make, beautifully moist, and just right for fall gatherings or a weekend baking fix.
Why You’ll Love These Apple Cupcakes
- Soft and moist. Grated apples melt into the batter, creating the perfect tender crumb.
- Warmly spiced. A mix of cinnamon, nutmeg, and a hint of allspice gives that classic fall flavor.
- Perfect pairing. The tangy cream cheese frosting gets a boost from warm spices that echo the cupcakes themselves.
- Simple elegance. Easy enough for a weeknight bake but special enough for special gatherings.
Key Ingredients
Let’s take a quick look at the ingredients that make these apple cupcakes so good. You’ll find the full recipe at the bottom of the post.
- Apples – Use a mix of sweet and tart apples, like Gala and Granny Smith, for the best flavor balance. Grating them ensures the apples blend smoothly into the batter, adding moisture and natural sweetness without chunks.
- Brown sugar – Brings a caramel note that deepens the apple flavor.
- Warm spices – Cinnamon, nutmeg, and a touch of allspice make these taste like fall in cupcake form.
- Sour cream – Adds richness and helps create that soft, fluffy texture.
- Cream cheese – The frosting’s smooth, tangy base balances the sweetness perfectly.
How to Make Apple Cupcakes
Mix the dry ingredients.
Combine the flour, baking powder, baking soda, salt, and spices in a bowl. This step evenly distributes the leavening and spices so every cupcake bakes up with consistent flavor and texture.
Cream the butter and sugars.
Beat until the mixture looks pale and fluffy. This step incorporates air, giving the cupcakes a light, tender crumb.
Add eggs and vanilla.
Mix in one egg at a time, then the vanilla extract. Scrape the bowl as needed to ensure everything’s fully incorporated.
Alternate the dry ingredients and sour cream.
Start and end with the dry mixture, adding the sour cream in between. This keeps the batter balanced and prevents over-mixing, which can make cupcakes dense.
Add the apples.
Use a spatula to gently stir in the apples until evenly distributed. The batter will be thick — that’s a good thing! The apples release moisture as they bake, keeping the cupcakes soft.
Bake.
Divide the cupcake batter evenly among lined muffin cups, filling each about three-quarters full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely.
Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack. Cool completely before frosting.
Make the frosting.
Beat the cream cheese and butter until smooth, then add the confectioners’ sugar gradually, followed by vanilla and spices. Beat until light and fluffy, adjusting the consistency with a little milk or cream if needed.
Frost and garnish.
Pipe or spread the frosting onto the cooled cupcakes, then dust with cinnamon, drizzle with caramel, or top with an apple chip for a finishing touch.
Tips for Success
- Use freshly grated apples. Pre-grated apples release too much liquid and can make the batter thin. Grate on the large holes of a box grater to keep texture without turning the apples to mush.
Toss the grated apples with a small amount of lemon juice if you’re grating ahead of time to keep them from browning. - Room temperature ingredients blend better and produce a smoother, more even batter.
- Weigh your flour. If you have a digital kitchen scale, use it for measuring. Too much flour can make the cupcakes dense.
- Check for doneness early. The moisture from the apples can make bake times vary slightly. Start checking at 18 minutes.
- For frosting that holds its shape, refrigerate it for about 15–20 minutes before piping.
Variations and Serving Ideas
- Caramel drizzle: Add a little extra indulgence with warm caramel sauce or caramel syrup over the frosting.
- Apple chips: Top with a crisp apple slice or chip for a pretty, fall-inspired finish.
- Nutty twist: Stir in ½ cup finely chopped pecans or walnuts for a little crunch. Or add chopped toasted nuts as a garnish.
- Mini cupcakes: Bake 24 minis for about 10–12 minutes for a bite-sized version.
How to Store
Store the cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture.
You can also freeze the unfrosted cupcakes for up to 3 months. Just thaw and frost before serving.
A Sweet Taste of Fall
These apple cupcakes are everything you love about apple spice cake in an easy, shareable form. Perfect for fall baking, cozy gatherings, or just a sweet afternoon treat, they’re bound to become a new favorite.
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Apple Cupcakes
Ingredients
For the cupcakes:
- 1 ½ cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) firmly packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (113 g) sour cream
- 1 ½ cups peeled, grated apple, about 2 medium apples
For the spiced cream cheese frosting:
- 8 ounces (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 4 cups (440 g) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
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Instructions
To make the cupcakes:
- Preheat the oven to 350°F (175°C). Line a standard muffin pan with 12 paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, then mix in vanilla.
- With the mixer on low speed, mix in the dry ingredients in three portions, alternating with two portions of the sour cream. Mix just until combined.
- Gently fold in the grated apples. The batter will be thick.
- Divide the batter evenly among the muffin cups. Bake 18–22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting:
- Using an electric mixer on medium speed, beat the cream cheese and butter until smooth.
- Add the confectioners’ sugar gradually, then add the vanilla, cinnamon, and nutmeg. Beat until light and fluffy.
- Spread or pipe the frosting onto the cooled cupcakes. Garnish as desired.
Notes
- Apples: For balanced flavor, use a mix of sweet and tart apples. (Gala and Granny Smith are a great combo.) Grate them on the large holes of a box grater so they add moisture and texture without turning the batter wet or mushy. Toss with a little lemon juice if you’re grating ahead of time. This keeps the shreds from oxidizing and browning.
- Sour cream: Adds richness and a soft, tender crumb. You can substitute buttermilk if that’s what you have on hand.
- Flour measurement: For accuracy, weigh your flour (1 cup = 120g) or lightly spoon it into the cup and level it off. Too much flour can make the cupcakes dense.
- Frosting tip: Chill briefly (15–20 minutes) if the frosting is too soft to pipe cleanly.
- Storage: Store cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
- Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw and frost before serving.
- Garnish ideas:
- Dusting of cinnamon over the frosting
- Sprinkle of finely chopped pecans or walnuts on top
- Caramel drizzle
- Thin apple slices (fresh, dried, or baked into crisp chips) tucked into the frosting. (Apple chips especially give a polished look without worrying about browning.)
- A pecan half pressed gently into the top for a rustic finish.
