Spiced Apple Cupcakes
These spiced apple cupcakes with cream cheese frosting are the perfect cozy Fall dessert. They're moist and flavored with warm spices, and each cupcake is studded fresh chopped apples.
Equipment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Spiced Apple Cupcakes
- 1 ½ cups all purpose flour
- 2 tsp baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ cup granulated sugar
- ½ cup brown sugar light or dark
- ¼ teaspoon salt
- ⅓ cup unsalted butter softened
- ⅓ cup neutral oil
- 1 large egg room temperature
- 1 egg white room temperature
- 2 teaspoon vanilla extract
- ⅔ cup buttermilk room temperature
- 1 cup chopped apples Honeycrisp or Granny Smith
Cream Cheese Frosting
- ½ cup unsalted butter softened
- 8 ounces cream cheese room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Apple Cupcakes
- Preheat the oven to 350°F (180°C). Fill a cupcake pan with 12 liners and set aside.
- Add flour, baking powder, spices, white and brown sugars, and salt to the bowl of a stand mixer fitted with the paddle attachment. Spin 5 times until well mixed.1 ½ cups all purpose flour, 2 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon allspice, ½ cup granulated sugar, ½ cup brown sugar, ¼ teaspoon salt, ½ teaspoon ground ginger
- Add the softened butter and beat on low for 3-4 minutes until the texture is like wet sand.⅓ cup unsalted butter
- Add the oil, egg, egg white, and vanilla extract. Mix on low until a batter forms.⅓ cup neutral oil, 1 large egg, 1 egg white, 2 teaspoon vanilla extract
- Pour in the buttermilk and stir on low until well combined. The batter will be thin.⅔ cup buttermilk
- Gently fold in the apples using a rubber spatula.1 cup chopped apples
- Evenly portion the batter between the cupcake liners, filling each ⅔ full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack. Let cool completely before frosting.
Cream Cheese Frosting
- Beat room temperature butter and cream cheese together in a stand mixer with the paddle attachment on medium-low speed until creamy and lump free.½ cup unsalted butter, 8 ounces cream cheese
- With the mixer on low, add the powdered sugar 1 cup at a time until combined and smooth. Scrape down the sides of the bowl as needed.4 cups powdered sugar
- Add the vanilla and salt and mix well on medium-low speed.1 teaspoon vanilla extract, ¼ teaspoon salt
- Fill a piping bag with frosting and pipe a swirl on top of each cupcake. Enjoy!
Video
Notes
Nutritional information is an estimate. Accuracy is not guaranteed.
Measure the flour in grams with a kitchen scale for the best results.
Storage: Store unfrosted cupcakes at room temperature in an airtight container for up to 2 days. If they're frosted, store in the refrigerator for up to 5 days. Let thaw on the counter for an hour before eating.
Store leftover cream cheese frosting in an airtight container in the refrigerator for 3 days. Give it a good mix before using.
Freezing: Freeze cupcakes on a baking sheet for 2 hours or until frozen solid. Place in a freezer bag and freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature for 2 hours or in the refrigerator overnight.
Nutrition
Serving: 1cupcakeCalories: 461.1kcalCarbohydrates: 62.4gProtein: 3.5gFat: 22.7gSaturated Fat: 11gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 7.9gTrans Fat: 0.5gCholesterol: 58.4mgSodium: 219.4mgPotassium: 85.7mgFiber: 0.7gSugar: 50.6gVitamin A: 596.6IUVitamin C: 0.4mgCalcium: 79mgIron: 0.9mg
Tried this recipe?Let us know how it was!