Classic Apple Cinnamon Cupcakes with Cream Cheese Frosting
These classic apple cinnamon cupcakes are bursting with warm spices and tender apple pieces, perfectly complemented by a rich and tangy cream cheese frosting. An ideal treat for any occasion, they are simple to make and always a crowd-pleaser.
Equipment
- Oven
- Muffin tin
- Paper liners
- Medium bowl
- Large bowl
- Electric mixer
- Wire rack
- Spatula or piping bag
Ingredients
For the Apple Cinnamon Cupcakes
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ½ cup unsalted butter 1 stick, softened
- 2 large eggs
- ½ cup milk whole or 2%
- 1 tsp vanilla extract
- 1 cup fresh apples peeled, cored, and finely diced (e.g., Gala, Fuji, Honeycrisp)
For the Cream Cheese Frosting
- 4 oz cream cheese softened
- ¼ cup unsalted butter ½ stick, softened
- 2 cups powdered sugar confectioners' sugar
- 1 tsp vanilla extract
- salt Pinch
Instructions
Cupcake Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the softened butter until creamy with an electric mixer, then add eggs one at a time, beating well after each. Stir in the milk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined without overmixing.
- Gently fold in the finely diced apples until they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin liners, filling each approximately two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Cream Cheese Frosting
- In a large bowl, use an electric mixer to beat the softened cream cheese and softened butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined, then increasing to medium speed until light and fluffy.
- Beat in the vanilla extract and a pinch of salt, mixing until the frosting is smooth and spreadable. Adjust consistency with milk or more powdered sugar if needed.
Assembly and Storage
- Once the cupcakes are completely cool, frost them generously using a spatula or piping bag.
- Serve the cupcakes simply with a cup of coffee or tea, or as part of a dessert platter.
- Store any leftover cupcakes in an airtight container in the refrigerator for 2-3 days.
Notes
Ensure cupcakes are completely cool before frosting to prevent melting. For best results, use good quality baking apples like Gala, Fuji, or Honeycrisp. You can adjust the frosting consistency by adding a tiny splash of milk or a bit more powdered sugar.