Apple Cinnamon Cupcake Recipe
We recently went apple picking and we got a huge haul so I had to share our new apple cinnamon cupcake recipe. These cupcakes have fall written all over them!
With our crisp apples, cinnamon flavor, and the silkiness of our homemade buttercream frosting, this recipe is going to be one of your must-haves for this time of year.
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What You'll Find On This Page
Apple Cupcakes With Buttercream Frosting
Here at Ruffles and Rain Boots, one of our favorite fall activities is heading to the pumpkin patch. Most of them here will have some late fruit picking, as well.
After eating some fresh apples for snacks, we had a lot of apples left over. We used them in oatmeal, apple cobbler, our sparkling apple cider sangria and so many more recipes. But this yummy cupcake… well, it takes the cake!
If you need to make a quick run to the grocery store for ingredients for these cupcakes, bookmark this page to make it easy when you are ready to create this fall dessert.
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This Cupcake Recipe Is Perfect For Fall
Apples are in season from late July to early November, making this recipe perfect for late summer and fall.
Nothing says fall to me like the flavor of cinnamon. Here’s a PRO tip: take cinnamon sticks and grind them into a powder to elevate the flavor profile considerably.
While everyone is making pies for fall and the holidays, you can be the stand-out by making this cupcake recipe. It is easier, less time-consuming, and cupcakes always a winner.
RELATED READING: Caramel Apple Cupcake Recipe
Tips For Making Apple Cinnamon Cupcakes
- We chose Granny Smith apples for this recipe because we love their tart flavor. If you want something with a more subtle flavor, choose a Gala, Honeycrisp, or Braeburn variety.
- If you prefer a very moist cupcake, you can substitute buttermilk for the milk.
- To get the perfect shape for your cupcakes, we recommend using a 3-tablespoon ice cream scoop, which fills each cavity 2/3 full.
- If you choose to add small bits of apple to be sprinkled onto the frosting, toss the apple pieces in lemon juice to keep them from turning brown.
Ingredients For Apple Cinnamon Cupcakes
Below are the ingredients I used for the apple cinnamon cupcake recipe and cinnamon buttercream frosting. For information on choosing the best baking apples, read the tips section above.
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Ground nutmeg
- Unsalted butter, melted
- Brown sugar
- Granulated sugar
- Eggs
- Milk
- Vanilla extract
- Granny Smith apples, peeled and finely chopped
How To Make Apple Cinnamon Cupcakes
Each step for this recipe is listed below to make it easier for you. Keep this page open while you are creating your apple cinnamon cupcakes. If you would rather have a printable recipe, scroll down and select the print button.
Preheat the oven to 350 degrees and line cupcake tin.
Whisk the dry ingredients together in a large bowl. Set aside. Whisk together the butter, brown sugar, and granulated sugar in a medium bowl. Add the eggs and vanilla and whisk together until thoroughly combined. Mix in the milk.
Add the wet ingredients to the dry ingredients and stir together until completely combined (the batter will be lumpy). Add the chopped apples and gently fold into the batter.
Fill each cupcake liner ⅔ full. Bake for 20-24 minutes, rotating the pan halfway through baking. The cupcakes are done when a toothpick inserted into the center comes out clean. Remove the cupcakes and allow them to cool completely before frosting.
Ingredients For Cinnamon Buttercream Frosting
- Salted butter, room temperature
- Vanilla
- Cinnamon
- Powdered sugar
- Milk
How To Make Homemade Cinnamon Frosting
This is a traditional buttercream and is an easy one to whip up. If you would like to make it in advance, store it in an air tight container in the refrigerator for up to a week. Pull it out about 30 minutes before using.
Add the butter and the vanilla to a large bowl and cream together using an electric hand or stand mixer on medium speed until light and fluffy (about 2 minutes).
Mix in the cinnamon, beating for 30 seconds.
Add one cup of powdered sugar to the butter mixture and mix to combine.
Pause after combining to scrape the sides and add another cup of sugar and combine.
Add ½ tablespoon of milk. Repeat the process until all sugar and milk are combined. Continue to beat until the frosting is smooth and creamy.
If the frosting is too thick, add milk until the desired consistency is reached. If the frosting is too thin, add more powdered sugar until the desired consistency is reached.
Add the frosting to a prepared piping bag.
Frost the cupcakes. Garnish with a bit of ground cinnamon and a cinnamon stick (if desired).
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Apple Cinnamon Cupcake Recipe
This easy-to-make from scratch apple cinnamon cupcake recipe with cinnamon buttercream frosting is the perfect fall dessert. If you have been apple picking and already made cider and applesauce and don’t know what to do with the leftovers, you can make this easy dessert recipe in a few steps. We walk you through each step with photo references so that you get the perfect apple cinnamon cupcake every time.
Ingredients
For The Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, melted
- ⅔ cup brown sugar
- ⅓ cup granulated sugar
- 2 eggs, room temperature
- ⅓ cup milk, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups Granny Smith apple, peeled and finely chopped
For The Frosting:
- 1 cup salted butter, room temperature
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 4 cups powdered sugar
- 2 tablespoons milk
Instructions
For The Cupcakes:
- Preheat the oven to 350 degrees and line cupcake tin(s) for 14 cupcakes.
- Whisk the dry ingredients together in a large bowl. Set aside. In a medium bowl, whisk together the butter, brown sugar, and granulated sugar. Add the eggs and vanilla and whisk together until thoroughly combined. Mix in the milk.
- Add the wet ingredients to the dry ingredients and stir together until completely combined. (The batter will be lumpy). Add the chopped apples and gently fold into the batter.
- Fill each cupcake liner ⅔ full. Bake for 20-24 minutes, rotating the pan halfway through baking. The cupcakes are done when a toothpick inserted into the center comes out clean. Remove the cupcakes and allow them to completely cool before frosting.
For The Frosting:
- Add the butter and the vanilla to a large bowl and cream together using an electric hand or stand mixer on medium speed until light and fluffy (about 2 minutes).
- Mix in the cinnamon for 30 seconds.
- Add one cup of powdered sugar to the butter mixture and mix to combine.
- Pause after combining to scrape the sides and add another cup of sugar and combine.
- Add ½ tablespoon of milk. Repeat the process until all sugar and milk are combined. Continue to beat until the frosting is smooth and creamy. If the frosting is too thick, add a little milk until the desired consistency is reached. If the frosting is too thin, add a little more powdered sugar until the desired consistency is reached.
- Add the frosting to a prepared piping bag and frost the cupcakes. Garnish with a bit of cinnamon and a cinnamon stick (if desired).
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 246Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 173mgCarbohydrates: 33gFiber: 1gSugar: 27gProtein: 2g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
Meet the Creator
Hi there, I’m Sarah Nenni-Daher. I’m a crafty gal and always have at least 14 projects going at once. I am a crafter, designer, DIYer, and pattern maker. I share my creations here and in the Ruffles and Rain Boots® Shop.
Here at Ruffles and Rain Boots®, you’ll find DIY gnomes, crafts, gifts, cupcakes, laser crafts, and so much more. I love sharing video tutorials over on YouTube and chatting with other crafters in my Facebook groups. We’d love to have you!