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Apple Cupcakes with Cinnamon Buttercream

Moist Apple Cupcakes with Cinnamon Buttercream Bliss

Indulge in these delightful apple cupcakes with cinnamon buttercream, capturing the essence of fall in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Consider gluten-free blend for lighter option.
  • 1 cup Granulated Sugar Brown sugar can add depth.
  • 2 tsp Baking Powder Ensure freshness for perfect rise.
  • 1 tsp Baking Soda
  • 1/2 tsp Salt Sea salt adds sophistication.
  • 1 tsp Ground Cinnamon Adjust to taste.
  • 1/2 cup Unsalted Butter Softened for mixing.
  • 1 cup Buttermilk Substitute with milk and vinegar if needed.
  • 2 large Large Eggs A flax egg serves as a great alternative.
  • 2 tsp Vanilla Extract Pure vanilla yields the best flavor.
  • 1 cup Grated Apples Applesauce can be substituted.
For the Cinnamon Buttercream
  • 1/2 cup Unsalted Butter Must be softened.
  • 2 cups Powdered Sugar Sift for a lump-free frosting.
  • 1 tsp Ground Cinnamon
  • 2 tbsp Milk Adjust for spreading consistency.
  • 1 tsp Vanilla Extract Enhances flavor.

Equipment

  • Oven
  • mixing bowl
  • Electric mixer
  • Cupcake Tray
  • spatula
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a cupcake tray with paper liners.
  2. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
  3. Cream together the softened butter and sugar until light and fluffy using an electric mixer.
  4. Add the eggs one at a time, mixing well after each, then blend in the vanilla.
  5. Alternately mix in the dry ingredients and buttermilk until just combined.
  6. Fold in the grated apples gently with a spatula.
  7. Spoon the batter into muffin cups, filling them about two-thirds full, and bake for 18-20 minutes.
  8. Cool the cupcakes in the tray for 5 minutes, then transfer to a wire rack.
Cinnamon Buttercream Preparation
  1. Beat softened butter in a mixing bowl until smooth.
  2. Gradually add powdered sugar and mix well.
  3. Stir in ground cinnamon, milk, and vanilla extract to achieve desired consistency.
  4. Frost each cooled cupcake with the cinnamon buttercream using a piping bag or spatula.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Ensure cupcakes are completely cool before frosting to prevent melting of buttercream.

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