Description
Delight in these moist and flavorful Apple Cupcakes, packed with finely chopped apples and warm cinnamon spices. Topped with a luscious cream cheese frosting spiced with cinnamon and brown sugar, they are perfect for any occasion or cozy snack time.
Ingredients
Scale
Cupcakes
- ½ cup unsalted butter (113 grams / 1 stick), softened
- 1½ cups all-purpose flour (180 grams)
- 1 teaspoon baking soda (6 grams)
- ¼ teaspoon baking powder (1 gram)
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon (3 grams)
- ½ cup brown sugar (107 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs (100 grams), room temperature
- â…“ cup milk (76 grams), room temperature
- 2 teaspoons pure vanilla extract (8 grams)
- 1 large apple, peeled and finely chopped
Frosting
- 1 cup unsalted butter (226 grams / 2 sticks), room temperature
- 8 ounces cream cheese (117 grams), room temperature and cut into cubes
- 1 teaspoon pure vanilla extract (4 grams)
- â…› teaspoon kosher salt
- 4 cups powdered sugar (452 grams)
- ½ cup brown sugar (107 grams)
- 1½ teaspoons ground cinnamon (5 grams)
- 3-4 tablespoons heavy cream (43-57 grams)
Instructions
- Prepare the Cupcake Batter: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Add vanilla extract and mix well. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, and ground cinnamon. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, mixing gently until just combined. Fold in the finely chopped peeled apple evenly throughout the batter.
- Bake the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and fill each about two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
- Make the Cream Cheese Frosting: In a mixing bowl, beat the room temperature butter and cream cheese together until smooth and creamy. Add the vanilla extract and kosher salt and mix well. Gradually add powdered sugar, brown sugar, and ground cinnamon, beating until well combined. Adjust the consistency by adding 3 to 4 tablespoons of heavy cream, mixing until the frosting is light and spreadable.
- Frost the Cupcakes: Once the cupcakes have cooled completely, use a spatula or piping bag to generously frost each cupcake with the cream cheese cinnamon frosting. Optionally, sprinkle a light dusting of cinnamon on top for garnish.
Notes
- Ensure the apples are finely chopped to prevent large chunks that could make cupcakes wet or uneven.
- Room temperature ingredients like eggs, milk, butter, and cream cheese help create a smooth batter and frosting.
- For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- You can add chopped nuts like walnuts or pecans into the batter for extra texture if desired.
