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Moist Apple Cupcakes

Moist Apple Cupcakes That Celebrate Fall Flavors Perfectly

These Moist Apple Cupcakes are a delightful autumn treat featuring tender apple chunks and a creamy cinnamon buttercream, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups all-purpose flour substitute with gluten-free flour if desired
  • 1 tablespoon baking powder do not substitute
  • 1 teaspoon baking soda essential for proper rising
  • 1 teaspoon salt use kosher or sea salt for best results
  • 1 teaspoon ground cinnamon adjust to taste or try nutmeg for a different kick
  • 1 cup granulated sugar can substitute with coconut sugar
  • 1/2 cup brown sugar introduces moisture and caramel hint
  • 1/2 cup unsalted butter vegetable oil works as a dairy-free alternative
  • 2 large eggs flax eggs are a great vegan swap
  • 1 teaspoon vanilla extract try almond extract for a twist
  • 1/2 cup buttermilk can use milk with vinegar or lemon juice
For the Cinnamon Buttercream
  • 1/2 cup softened butter use room temperature butter for best texture
  • 2 cups powdered sugar sift before adding to avoid lumps
  • 1 teaspoon ground cinnamon adjust according to your taste
  • 2 tablespoons milk use as needed for frosting consistency
  • 1 teaspoon vanilla extract a few drops go a long way

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Spoon
  • piping bag

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, cream butter with sugars until fluffy, then add eggs one at a time and vanilla.
  4. Gradually mix dry ingredients into wet, alternating with buttermilk.
  5. Fold in grated apples, spoon batter into muffin cups about two-thirds full.
  6. Bake for 18 to 20 minutes and let cool for 5 minutes before transferring to a wire rack.
  7. For the buttercream, beat softened butter and gradually add powdered sugar, then cinnamon, milk, and vanilla.
  8. Frost cooled cupcakes with the cinnamon buttercream and enjoy.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

These cupcakes are perfect for autumn gatherings and can be customized with various flavor additions.

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