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Apple Cupcakes
These apple cupcakes are soft, tender, and filled with cozy fall flavor. Grated apples and warm spices make each bite perfectly moist and aromatic, while a swirl of spiced cream cheese frosting adds the dreamiest finishing touch.
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.
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