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–+ servings
Moist Apple Cupcakes

Moist Apple Cupcakes with Cinnamon Buttercream Bliss

Enjoy these Moist Apple Cupcakes, a delightful combination of soft texture and spiced buttercream that create an irresistible seasonal treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour No direct substitutes recommended for gluten-free.
  • 1 tsp Baking Powder Ensure freshness for optimal results.
  • 1 tsp Baking Soda Ensure freshness for optimal results.
  • 1/2 tsp Salt Use sea salt or table salt as desired.
  • 1 tsp Ground Cinnamon Adjust to taste for your ideal spice level.
  • 1 cup Granulated Sugar Feel free to use brown sugar for a richer flavor.
  • 1/2 cup Unsalted Butter Can substitute with coconut oil or vegan butter.
  • 2 large Eggs Consider flaxseed or applesauce for an egg-free option.
  • 1 tsp Vanilla Extract Pure vanilla is preferred for the best taste.
  • 1/2 cup Buttermilk Substitute with regular milk + 1 tsp vinegar or lemon juice.
  • 1 cup Grated Apples Can substitute with applesauce, but lose chunkiness.
For the Cinnamon Buttercream
  • 1/2 cup Unsalted Butter Let it soften to room temperature.
  • 2 cups Powdered Sugar Sift for a smoother finish.
  • 1 tsp Ground Cinnamon Adjust to taste.
  • 2 tbsp Milk Add gradually for desired consistency.
  • 1 tsp Vanilla Extract Always a delightful addition.

Equipment

  • Oven
  • Muffin tray
  • cupcake liners
  • Mixing Bowls
  • Hand Mixer
  • whisk

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
  3. In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, alternating with buttermilk, and fold until just combined.
  6. Fold in the grated apples until evenly distributed throughout the batter.
  7. Scoop the batter into the prepared muffin cups, filling each about two-thirds full. Bake for 18-20 minutes.
  8. Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  9. Beat the softened butter for the frosting until smooth, then gradually mix in the powdered sugar, cinnamon, and milk until fluffy.
  10. Once the cupcakes have cooled completely, frost each one with the cinnamon buttercream.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 0.6mg

Notes

Avoid overmixing the batter for light texture. Always let cupcakes cool completely before frosting.

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