Description
Delight in these moist and flavorful Apple Spice Cupcakes, perfectly spiced with cinnamon, nutmeg, and cloves, and topped with a creamy cinnamon buttercream frosting. Ideal for fall gatherings or any cozy occasion.
Ingredients
Cupcakes
- 1 ½ cups (188 g) flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves or allspice (optional)
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons pure vanilla extract
- 1/3 cup (80 ml) milk
- 1 large apple, peeled and grated or finely diced (about 1 cup or 125 g)
Cinnamon Buttercream Frosting
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 2 ½ cups (300 g) confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1-2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C). Line a standard muffin tin with paper liners to prepare for baking the cupcakes.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves (if using). This ensures your spices and leavening agents are evenly distributed.
- Cream Butter and Sugars: Using a stand mixer or hand mixer on medium-high speed, beat together the butter, brown sugar, and granulated sugar until the mixture is smooth and creamy, about 2 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, followed by the vanilla extract, mixing until combined after each addition.
- Combine Dry and Wet Ingredients: Add half of the dry ingredients to the wet ingredients and mix just until combined. Then mix in the milk until incorporated. Add the remaining dry ingredients and gently stir in the diced apple by hand, being careful not to overmix the batter to keep the cupcakes tender.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow space for rising.
- Bake Cupcakes: Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted into the center comes out clean or with only a few crumbs attached. Once baked, transfer the cupcakes to a wire rack to cool completely.
- Prepare Cinnamon Buttercream Frosting: In a clean bowl, beat the butter on high speed using a stand mixer with a paddle attachment or a hand mixer until fluffy, approximately 5 minutes.
- Add Sugar and Flavorings: Gradually add the sifted confectioners’ sugar, mixing on low speed to prevent a sugar cloud. Add the vanilla extract, cinnamon, and 1 tablespoon of milk, then increase to medium speed and beat until light and creamy. Add additional milk if needed to reach desired consistency.
- Frost Cupcakes: Once the cupcakes have fully cooled, pipe or spread the cinnamon buttercream frosting evenly over each cupcake.
Notes
- Make sure the butter and eggs are at room temperature for the best emulsion and texture.
- Do not overmix the batter after adding the dry ingredients to keep the cupcakes light and fluffy.
- If you prefer a more pronounced apple texture, dice the apples finely instead of grating.
- Adjust the cinnamon in the frosting according to taste preference.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The optional cloves or allspice adds warmth but can be omitted if you prefer a milder spice profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
