Apple Cinnamon Cupcakes
Cozy fall cupcakes bursting with warm cinnamon spice and tender apple chunks, perfect for easy and comforting baking treats.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed brown sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk (whole or 2%, or almond/oat milk)
- 1 ½ cups (about 2 medium) apples, peeled, cored, and finely chopped (Granny Smith or Fuji preferred)
- For frosting (optional):
- 4 oz (115g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease well.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add the flour mixture in three parts, alternating with milk, starting and ending with dry ingredients. Mix gently until just combined.
- Fold in chopped apples gently with a rubber spatula.
- Spoon batter into cupcake liners, filling each about ⅔ full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 18 minutes.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For frosting (optional): Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and cinnamon. Spread or pipe onto cooled cupcakes.
Notes
Use tart apples like Granny Smith for better texture and balance of sweetness. Do not overmix batter to keep cupcakes tender. If batter is too thick after adding apples, add a tablespoon of milk to loosen. Cool cupcakes completely before frosting to prevent melting. For gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free baking blend and adjust baking time slightly. Vegan options include using coconut oil, flax eggs, plant-based milk, and vegan cream cheese.
Nutrition
- Serving Size: 1 cupcake (without f
- Calories: 210
- Fat: 8
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: apple cinnamon cupcakes, fall baking, cozy treats, easy cupcakes, autumn desserts, homemade cupcakes