Description
Tender, fluffy apple cupcakes topped with a dreamy cinnamon-spiced buttercream. Perfect for cozy fall baking or anytime you crave something sweet and fruity.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup grated apple (about 1 medium apple)
For the cinnamon buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Add softened butter and sugar. Cream until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Alternately add dry ingredients and buttermilk, starting and ending with flour.
- Gently fold in grated apple until just combined.
- Divide batter evenly among cupcake liners (about 3/4 full each).
- Bake for 18–20 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
- Beat softened butter until smooth for the frosting.
- Gradually add powdered sugar and cinnamon.
- Mix in milk and vanilla until creamy and spreadable.
- Frost cooled cupcakes with swirls of cinnamon buttercream.
Notes
These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days. The frosting can be made ahead and stored in the fridge. Let it soften before using.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg