Apple Cupcakes Recipe

Course: Dessert

Cuisine: American

Prep Time: 40

Cook Time: 20

Total Time: 1

Servings: cupcakes

Calories: 626kcal

Author: Becky Hardin

These apple cupcakes are topped with cinnamon cream cheese frosting for a dessert that is super delicious. Make them for the holidays or any time of year, and the whole family will love them!

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Equipment

Ingredients

For the Apple Cupcakes

½ cup unsalted butter 113 grams (1 stick)
1½ cups all-purpose flour 180 grams
1 teaspoon baking soda 6 grams
¼ teaspoon baking powder 1 gram
½ teaspoon kosher salt
1 teaspoon ground cinnamon 3 grams
½ cup brown sugar 107 grams
½ cup granulated sugar 100 grams
2 large eggs 100 grams, room temperature
⅓ cup milk 76 grams, room temperature
2 teaspoons pure vanilla extract 8 grams
1 large apple peeled and finely chopped

For the Cream Cheese Frosting

1 cup unsalted butter 226 grams, room temperature (2 sticks)
8 ounces cream cheese 117 grams, room temperature and cut into cubes (1 brick)
1 teaspoon pure vanilla extract 4 grams
⅛ teaspoon kosher salt
4 cups powdered sugar 452 grams
½ cup brown sugar 107 grams
1½ teaspoons ground cinnamon 5 grams
3-4 tablespoons heavy cream 43-57 grams

Instructions

For the Apple Cupcakes

Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
Add the butter to a small saucepan set over medium heat. Once the butter has melted, begin stirring constantly until the butter gets foamy, then begins to brown. This will take 5-8 minutes. Once browned, pour the butter into a small bowl and set aside to cool.
½ cup unsalted butter
In a medium bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon together.
1½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon
In a large bowl, whisk the browned and cooled butter, brown sugar, sugar, eggs, milk, and vanilla extract together.
½ cup brown sugar, ½ cup granulated sugar, 2 large eggs, ⅓ cup milk, 2 teaspoons pure vanilla extract
Add the dry ingredients to the wet and stir until just combined. Fold in the apples.
1 large apple
Fill the cupcake liners ¾ of the way full (you may need more than 12). Bake for 20-25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let cool in the pan for 3 minutes, then transfer to a wire rack to cool completely.

For the Cream Cheese Frosting

Once the cupcakes are cool, make the frosting. Using an electric mixer, beat the butter until smooth, about 2 minutes.
1 cup unsalted butter
Add in the cream cheese and beat until smooth, about 2 minutes.
8 ounces cream cheese
Add in the vanilla and salt, beating until incorporated.
1 teaspoon pure vanilla extract, ⅛ teaspoon kosher salt
Turn the mixer down to low and slowly add in the powdered sugar.
4 cups powdered sugar
Add in the brown sugar and cinnamon. Mix until well combined and creamy, another 1-2 minutes.
½ cup brown sugar, 1½ teaspoons ground cinnamon
Add in 3 tablespoons of the cream and mix until light and fluffy, about 3 minutes. If the frosting seems thick, add in the last tablespoon of cream and beat again.
3-4 tablespoons heavy cream
Frost the cupcakes as desired and serve.

Video

Notes

If using salted butter, omit the kosher salt.
For gluten-free apple cupcakes, swap the all-purpose flour for a gluten-free 1:1 baking flour.
For richer-flavored cupcakes, use dark brown sugar instead of light.
You can use any milk you like, including plant-based milk.
While I recommend Granny Smith apples, you can also use Gala, Honeycrisp, or Pink Lady.
In place of the heavy cream, you can use half-and-half.
Avoid using a dark pan when browning the butter. A white or light stainless pan will help you gauge the color of the butter.
Use room temperature ingredients for the best results (this includes the browned butter!)
Depending on the size of your cupcake tin, you may end up with enough batter to make more than 12 cupcakes. You can bake them in a second cupcake tin at the same time.
Don't overfill the cupcake wells or your cupcakes may spill over.
Be sure to use full-fat, brick-style cream cheese for the best frosting. Low-fat or spreadable cream cheese will not work!

Storage: Store apple cupcakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition