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Apple Cupcakes with Cinnamon Buttercream

Irresistibly Moist Apple Cupcakes with Cinnamon Buttercream

Delight in these Apple Cupcakes with Cinnamon Buttercream, a perfect autumn dessert that is moist and flavorful.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour.
  • 2 tsp Baking Powder Ensure it's fresh.
  • 1 tsp Baking Soda Can substitute with more baking powder.
  • 1/2 tsp Salt Use kosher or sea salt for better taste.
  • 1 tsp Ground Cinnamon Reduce to ½ tsp for milder flavor.
  • 1/2 cup Unsalted Butter Can use margarine or vegan butter.
  • 1 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 2 large Eggs Flax eggs can be used for vegan version.
  • 2 tsp Vanilla Extract Pure vanilla is best.
  • 1 cup Buttermilk Can substitute with yogurt or milk with vinegar.
  • 1 cup Grated Apples Can use applesauce, altering texture slightly.
For the Cinnamon Buttercream
  • 1/2 cup Unsalted Butter Should be at room temperature.
  • 4 cups Powdered Sugar Sift to avoid lumps.
  • 1 tsp Ground Cinnamon Enhances flavor of the frosting.
  • 2 tbsp Milk Add until desired consistency is achieved.
  • 1 tsp Vanilla Extract Pure vanilla recommended.

Equipment

  • Oven
  • Muffin Tin
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Whisk together flour, baking powder, baking soda, salt, and cinnamon in a bowl.
  3. Cream butter and sugar using an electric mixer until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, followed by vanilla extract until well mixed.
  5. Gradually alternate adding dry ingredients and buttermilk, starting and ending with flour.
  6. Fold in the grated apples gently into the batter.
  7. Fill muffin cups two-thirds full and bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Buttercream Preparation
  1. Beat softened butter until smooth, then gradually add powdered sugar, mixing until combined.
  2. Incorporate cinnamon, milk, and vanilla extract until fluffy and creamy, about 2-3 minutes.
  3. Once cupcakes are cool, frost each with the cinnamon buttercream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 210mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 250IUCalcium: 25mgIron: 1mg

Notes

Avoid overmixing to maintain a light and fluffy texture. Let the cupcakes cool completely before frosting.

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