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A freshly baked Apple Spice Cupcakes topped with cinnamon-flavored frosting and a slice of fresh apple. The cupcake is cut open to reveal its moist interior.

Apple Spice Cupcakes

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These apple spice cupcakes are a perfect fall treat with diced apples and seasonal spices, topped with cinnamon buttercream frosting.
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Prep Time 10 minutes
Cook Time 20 minutes
cool_time 30 minutes
Total Time 1 hour
Servings: 12 Cupcakes
Course: Dessert
Cuisine: American
Calories: 338
Ingredients Method Nutrition Notes

Ingredients
  

Apple Spice Cupcakes
  • 1 ½ cups 188 g all-purpose flour for structure and texture
  • 1 teaspoon baking powder for leavening
  • ½ teaspoon baking soda for rising
  • ½ teaspoon salt for balance
  • 1 teaspoon ground cinnamon for flavor
  • ¼ teaspoon ground nutmeg for warmth
  • ¼ teaspoon ground cloves optional for extra spice
  • ½ cup 113 g unsalted butter room temperature for moistness
  • ½ cup 100 g granulated sugar for sweetness
  • ¼ cup 50 g packed light brown sugar for moisture and flavor depth
  • 2 large eggs room temperature (for binding and structure)
  • 1 ½ teaspoons pure vanilla extract for flavor
  • ⅓ cup 80 ml milk for moisture
  • 1 large apple peeled and grated or finely diced about 1 cup or 125 g (use Granny Smith Honeycrisp or Braeburn apples for the best results)
Cinnamon Buttercream Frosting
  • 1 cup 226 g or 2 sticks unsalted butter room temperature for smooth texture
  • 2 ½ cups 300 g powdered sugar sifted for smoothness and structure
  • 2 teaspoons pure vanilla extract for flavor
  • 1 teaspoon ground cinnamon for a warm spicy touch
  • 1-2 tablespoons milk to adjust frosting consistency

Method
 

  1. Preheat oven to 350°F (175°C). Line a standard muffin tin with paper liners and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. For the frosting, in a stand mixer (or using a hand mixer), beat the butter on high speed until fluffy, about 5 minutes.
  7. 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.
  8. 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.

Nutrition

Serving: 1CupcakeCalories: 338kcalCarbohydrates: 54gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 89mgSodium: 281mgPotassium: 106mgFiber: 1gSugar: 15gVitamin A: 771IUVitamin C: 1mgCalcium: 46mgIron: 1mg

Notes

For a truly seasonal treat, use Granny Smith, Honeycrisp, or Braeburn apples. These cupcakes store well for several days or can be frozen for later enjoyment.

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