Soft, warmly spiced, and packed with fresh grated apple, these apple spice cupcakes are the kind of treat that fills your kitchen with the most irresistible smell the second they hit the oven. Every bite has that cozy cinnamon-nutmeg warmth, a tender crumb, and a creamy cinnamon buttercream frosting that makes them feel like something from a little fall bakery. I started making these on a whim one October afternoon when I had a bunch of apples on the counter and no idea what to do with them, and I've been baking them on repeat ever since.
If you love fall flavors, you'll also want to check out these Pumpkin Spice Rice Krispies, or grab a couple of Chocolate Tartlets for a little variety on your dessert table. Trust me, these cupcakes never last long around here.
Why You'll Keep Coming Back to This Apple Spice Cupcakes
- Quick and simple: Ready in just 30 minutes from start to finish.
- Fresh apple in every bite: Grated apple keeps the crumb moist, tender, and full of real flavor.
- That cinnamon buttercream: Thick, fluffy, and perfectly spiced. It steals the show every time.
- Great for fall gatherings: These fit right in at any autumn celebration, potluck, or cozy weekend at home.
- Family-friendly: Kids love them, adults go back for seconds. They're always a crowd-pleaser.
Jump to:
- Why You'll Keep Coming Back to This Apple Spice Cupcakes
- Apple Spice Cupcakes Ingredients
- How to Make Apple Spice Cupcakes
- Easy Swaps and Substitutions
- Equipement For Apple Spice Cupcakes
- Storage Tips For Apple Spice Cupcakes
- Expert Tips
- Ways to Serve These Fall Apple Spice Cupcakes
- FAQ
- Related
- Pairing
- Apple Spice Cupcakes
Apple Spice Cupcakes Ingredients
Here's everything that goes into these Apple Spice Cupcakes, plus a little note on what each ingredient does.
See Recipe Card Below This Post For Ingredient Quantities
Apple Spice Cupcakes
- Flour: All-purpose flour forms the base of the cupcake and keeps the crumb soft and tender.
- Baking powder: Gives the cupcakes lift so they bake up tall and fluffy.
- Baking soda: Works with the baking powder for the right rise and texture.
- Salt: Balances the sweetness and brings out all the warm spice flavors.
- Ground cinnamon: The star spice here, bringing that cozy fall warmth.
- Ground nutmeg: Adds a subtle depth and warmth that pairs beautifully with the apple.
- Ground cloves or allspice (optional): A small pinch goes a long way and adds a nice complexity to the spice blend.
- Unsalted butter, room temperature: Creamed butter creates the soft, rich texture. Room temperature butter is important for smooth mixing.
- Granulated sugar: Sweetens the cupcake and helps with a golden bake.
- Packed light brown sugar: Adds a hint of caramel depth that complements the spices perfectly.
- Eggs, room temperature: Bind everything together and add moisture for a tender crumb.
- Pure vanilla extract: Rounds out all the flavors and adds a warm, sweet aroma.
- Milk: Loosens the batter and keeps the cupcakes moist.
- Large apple, peeled and grated or finely diced : The real magic of this recipe. Granny Smith, Honeycrisp, or Braeburn all work great. The apple adds moisture and subtle sweetness without making the cupcake heavy.
Cinnamon Buttercream Frosting
- Unsalted butter, room temperature: The base of the frosting. Room-temperature butter whips up fluffy and smooth.
- Confectioners' sugar, sifted: Sifting prevents lumps and creates a silky, spreadable frosting.
- Pure vanilla extract: Adds warmth and sweetness to the frosting.
- Ground cinnamon: Brings that signature spiced flavor to every swirl of frosting.
- Milk: Adjusts the consistency. Add more for a softer frosting, less for a stiffer pipeable frosting.
How to Make Apple Spice Cupcakes
Follow these simple steps and your kitchen will smell amazing in no time.
For the Cupcakes
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners and set it aside.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined. Set the bowl aside.
- Cream the butter and sugars: In the bowl of a stand mixer or using a hand mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed until the mixture looks smooth and creamy, about 2 minutes.
- Add eggs and vanilla: Mix in the eggs and vanilla extract until fully combined and the batter looks uniform.
- Combine wet and dry: Add half of the flour mixture to the wet ingredients and mix until just combined. Mix in the milk, then add the remaining flour mixture. Gently fold in the grated apple by hand with a spatula. Don't overmix here.
- Fill the muffin tin: Transfer the batter into the prepared muffin tin, filling each cup about three-quarters full. This gives them room to rise without overflowing.
- Bake: Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. The tops should look lightly golden and spring back when gently touched.
- Cool completely: Let the cupcakes rest in the tin for a few minutes, then transfer them to a wire rack to cool completely before frosting. Frosting warm cupcakes will cause the buttercream to melt right off.
For the Cinnamon Buttercream Frosting
- Beat the butter: In the bowl of a stand mixer with a paddle attachment, or using a hand mixer, beat the butter on high speed until light and fluffy, about 5 minutes. This extra time makes a big difference in the texture.
- Add the powdered sugar: With the mixer on low speed, gradually add the sifted confectioners' sugar until fully incorporated. Go slow to avoid a sugar cloud.
- Add flavor: Mix in the vanilla extract and ground cinnamon. Beat on medium speed for about 1 minute until the frosting is fluffy and well combined.
- Adjust consistency: Add milk one tablespoon at a time until you reach the consistency you want. Thicker for piping, a little looser for spreading.
- Frost the cupcakes: Transfer the frosting to a piping bag fitted with your favorite tip. Frost the completely cooled cupcakes, then finish with a light sprinkle of cinnamon on top and an apple slice if you like.
Easy Swaps and Substitutions
- Butter: Salted butter works in a pinch. Just skip the added salt in the Apple Spice Cupcakes batter.
- Milk: Whole milk gives the richest result, but oat milk or almond milk work well too.
- Apple variety: Granny Smith, Honeycrisp, and Braeburn are the best choices for baking because they hold their texture and have a good balance of tart and sweet. Fuji or Gala can work but may be a bit sweeter.
- Spices: If you don't have all three spices on hand, even just cinnamon on its own will make a delicious cupcake.
- Frosting: If you prefer a lighter topping, a simple dusting of powdered sugar over the cooled cupcakes is beautiful and less sweet.
Equipement For Apple Spice Cupcakes
- Standard 12-cup muffin tin
- Paper cupcake liners
- Stand mixer or electric hand mixer
- Large and medium mixing bowls
- Whisk and rubber spatula
- Piping bag and tip of your choice
- Wire cooling rack
- Box grater or food processor for the apple
Storage Tips For Apple Spice Cupcakes
Refrigerator: Store frosted Apple Spice Cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 15 minutes before eating for the best texture.
Freezer: You can freeze the unfrosted Apple Spice Cupcakes for up to 1 month. Wrap them individually in plastic wrap, place them in a freezer-safe bag, and thaw overnight in the refrigerator. Frost just before serving.
The cinnamon buttercream can also be made ahead and stored in the refrigerator for up to a week. Let it soften at room temperature and give it a quick whip before using.
Expert Tips
- Grate the apple, don't chunk it: Grating the apple means it melts almost invisibly into the batter and keeps every bite moist. Large chunks can create pockets of moisture that affect the bake.
- Room temperature ingredients matter: Cold butter and eggs don't mix as smoothly. Set them out about 30 minutes before you start.
- Don't skip the full 5 minutes on the butter for the frosting: It really does make the buttercream lighter and fluffier than a quick one-minute beat.
- Fill cups only three-quarters full: It's tempting to heap them, but restraint here gives you beautifully domed Apple Spice Cupcakes instead of flat or overflowing ones.
- Cool completely before frosting: This one is non-negotiable. Even a slightly warm Apple Spice Cupcakes will melt your beautiful buttercream.
Ways to Serve These Fall Apple Spice Cupcakes
- Serve them alongside a mug of hot apple cider or spiced chai for the coziest fall afternoon.
- Pair them with a few Chocolate Peanut Butter Protein Balls for a fun dessert spread that has something for everyone.
- Set them out at a fall gathering on a simple wooden board with a sprinkle of cinnamon around the base for a bakery-style look.
- Dress up a dessert table alongside Mimosa Cupcakes or a big Strawberry Icebox Cake for a beautiful mixed spread.
FAQ
What is apple spice seasoning?
Apple spice seasoning is a blend of warm spices that pair naturally with apples. It typically includes cinnamon, nutmeg, cloves or allspice, and sometimes ginger. In this recipe, we mix cinnamon, nutmeg, and optional cloves right into the batter for that classic cozy fall flavor.
How do you make apple spice cake with 2 ingredients?
A popular shortcut uses a box of spice cake mix combined with a can of apple pie filling. Mix the two together and bake according to the box directions. It's a quick option when you need something fast. For a from-scratch version with real flavor and fresh apple, this Apple Spice Cupcakes recipe is still simple and ready in 30 minutes.
What spices pair well with apples?
Cinnamon is the classic pairing, but nutmeg, cloves, allspice, ginger, and cardamom all complement apples beautifully. The combination of cinnamon and nutmeg used in this recipe hits that sweet spot of warmth without overpowering the apple itself.
Can you make Apple Spice Cupcakes?
Absolutely, and they're one of the best things to bake in the fall. The key is using firm baking apples like Granny Smith or Honeycrisp, and grating rather than chunking the apple so it blends right into the batter. This recipe is a great place to start, and the cinnamon buttercream frosting takes them completely over the top.
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Pairing
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Apple Spice Cupcakes
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a standard muffin tin with paper liners and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and creamy, about 2 minutes. add eggs and vanilla and mix until well incorporated.
- Add half of the flour mixture to the wet ingredients and mix until just combined. Add the milk and mix again until smooth. Mix in the remaining flour mixture and stir in the diced apples by hand. Avoid over-mixing the batter.
- Spoon the batter into the prepared muffin tin, filling each cup three-quarters full. bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.
- For the frosting, in a stand mixer (or using a hand mixer), beat the butter on high speed until fluffy, about 5 minutes.
- Gradually add the powdered sugar on low speed until fully incorporated. Increase the speed to medium and add the vanilla and cinnamon, beating for 1 more minute until fluffy. Adjust the consistency with milk, adding 1 tablespoon at a time.
- Transfer the frosting to a piping bag fitted with your desired tip and frost the cooled cupcakes. Garnish with a sprinkle of cinnamon and a thin apple slice, if desired.
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