Apple picking season is my favorite time of year, and it’s also the perfect time to bake up a batch of these apple cupcakes with cinnamon cream cheese frosting. These warmly spiced cupcakes are studded with fresh apple chunks, which makes them super moist and flavorful. The tangy cream cheese frosting perfectly balances their flavor, making this a great option for the holidays. I love to make these apple cupcakes as a delicious first-day-of-school treat for my kiddos.
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These moist apple cupcakes topped with cream cheese frosting are not too sweet, which makes them one of my favorite Thanksgiving desserts, too. After eating all that heavy sweet and savory food, it’s nice to have a cupcake that’s not too cloyingly sweet to finish off the meal. They work great with just about any variety of apple, and they’re a great alternative to a more traditional apple pie.
What’s in This Apple Cupcake Recipe?
- Butter: Unsalted butter makes the cupcakes rich, moist, and tender and forms the creamy base of the frosting. If using salted butter, I recommend omitting the kosher salt.
- Flour: All-purpose flour gives these cupcakes structure.
- Leavening: A combination of baking soda and baking powder helps these cupcakes rise to become light and fluffy.
- Salt: Enhances the overall flavor of the cupcakes and the frosting.
- Cinnamon: Adds warmth to the cupcakes and the frosting.
- Sugar: A combination of brown and granulated sugar sweetens the cupcakes and deepens their flavor, while a combination of powdered sugar and brown sugar sweetens the frosting and deepens its flavor.
- Eggs: Bind the cupcakes and help keep them moist.
- Milk: Adds additional moisture to the cupcakes to create a cohesive batter. Any milk will work here, including plant-based options.
- Vanilla Extract: Enhances the warm and sweet flavors in the cupcakes and the frosting.
- Apple: Finely chopped apple adds texture and fresh apple flavor to the cupcakes. While I recommend Granny Smith apples, you can also use Gala, Honeycrisp, or Pink Lady.
- Cream Cheese: Makes the frosting rich, creamy, and tangy. Be sure to use full-fat, brick-style cream cheese for the best frosting. Low-fat or spreadable cream cheese will not work!
- Heavy Cream: Helps thin the frosting to the correct consistency for piping. Use half-and-half for a slightly lighter frosting.
Tips for Success
- 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.
- If your cupcakes are a bit flat, that’s most likely because you didn’t add enough baking powder or baking soda. Also, be sure to check the expiration date on your baking powder/soda! If they’re expired, they just won’t do the trick.
- Dry cupcakes can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to spoon and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
- If your frosting looks curdled, it is likely too cold. Place the frosting in a heat-proof bowl set over a pot of simmering water until the edges begin to melt, then whip again until it comes together.
How to Store and Reheat
Store leftover apple cupcakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature.
Serving Suggestions
These apple cupcakes are such a great easy Thanksgiving dessert. I like to top them simply with a sprinkle of cinnamon, a cinnamon stick, or an apple wedge. They’re also super yummy drizzled with caramel sauce or apple cider sauce. To make them even more festive, try topping them with a turkey or leaf-shaped piece of pie crust.
Apple Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Hand Mixer
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
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Apple Cupcakes Step by Step
Brown the Butter: Preheat your oven to 350°F. Line a 12-count cupcake tin with paper liners and set aside. Add ½ cup of unsalted 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.
Mix the Dry Ingredients: In a medium bowl, whisk 1½ cups of all-purpose flour, 1 teaspoon of baking soda, ¼ teaspoon of baking powder, ½ teaspoon of kosher salt, and 1 teaspoon of ground cinnamon together.
Whisk the Wet Ingredients: In a large bowl, whisk the browned and cooled butter, ½ cup of brown sugar, ½ cup of granulated sugar, 2 large eggs, ⅓ cup of milk, and 2 teaspoons of pure vanilla extract together.
Fold in the Apple: Add the dry ingredients to the wet and stir until just combined. Fold in 1 large peeled and finely chopped apple.
Bake the Cupcakes: 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.
Beat the Butter: Using an electric mixer, beat 1 cup of unsalted butter until smooth, about 2 minutes.
Add the Cream cheese: Add in 8 ounces (1 brick) of cream cheese and beat until smooth, about 2 minutes.
Thicken the Frosting: Add in 1 teaspoon of vanilla extract and ⅛ teaspoon of salt, beating until incorporated. Turn the mixer down to low and slowly add in 4 cups of powdered sugar.
Flavor the Frosting: Add in ½ cup of brown sugar and 1½ teaspoons of ground cinnamon. Mix until well combined and creamy, another 1-2 minutes. 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.
Frost the Cupcakes: Frost the cupcakes as desired and serve.
I haven’t even baked these yet and I’m 100% sure this would solve half of the world problems alone just based on the batter.