Apple Cupcakes with Cinnamon-Cream Cheese Frosting
User Reviews
4.6
Apple Cupcakes with Cinnamon-Cream Cheese Frosting
Description
Apple Cupcakes with Cinnamon-Cream Cheese Frosting feature a batter made from all-purpose flour, baking powder, salt, cinnamon, and ginger combined with softened butter and sugar whipped until fluffy. An egg and vanilla add structure and flavor, while buttermilk manages moisture and acidity. Shredded Gala apples, peeled, are folded into the batter along with any juices. The cupcakes bake in lined muffin tins at 350°F for 20 to 25 minutes until a toothpick comes out clean.
The frosting blends room temperature butter and cream cheese with vanilla, powdered sugar, and cinnamon for a smooth, slightly spiced icing that pairs well with the apple-spiced cakes beneath. The cupcakes offer moist, tender crumb balanced by the rich tangy frosting, making them suitable for dessert or special occasions.
Nutritional values are based on one serving. Having standard decorating equipment on hand can help with frosting application, but simple spreading works well too.
Ingredients
For the Cupcakes:
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ cup butter at room temperature, unsalted
- 1 cup granulated sugar
- 1 egg at room temperature
- ½ teaspoon vanilla extract
- ¼ cup buttermilk at room temperature, + 2 Tablespoons
- 1½ cups apple about 2 medium apples, peeled, shredded, Gala variety
For the Cinnamon-Cream Cheese Frosting:
- 1 cup butter at room temperature, unsalted
- 8 ounces cream cheese at room temperature
- 2½ teaspoons vanilla extract
- Pinch salt
- 4 cups powdered sugar
- 1½ teaspoons ground cinnamon
Special Equipment:
- Standard 12-cup muffin pan
- Decorating bags I use Wilton disposable bags
- Decorating tip I used Ateco #827
Instructions
- Preheat oven to 350 degrees F. Line a standard muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and ginger; set aside.
- Using an electric mixer on medium speed, beat the butter until soft and creamy, about 2 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes, stopping to scrape the bowl as needed. Add the egg and vanilla extract and beat until completely combined, about 1 minute.
- Reduce the mixer speed to low and beat in half of the flour mixture until mostly combined, then pour in the buttermilk (the mixture may begin to look curdled - that's okay), then add the remaining flour mixture, mixing until just barely combined. Using a rubber spatula, scrape down the sides and bottom of the bowl and fold in the shredded apple, as well as any accumulated juices.
- Divide the batter between the 12 muffin cups and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove from the oven and cool for 5 minutes, then remove the cupcakes from the pan and place on a wire rack to cool completely.
- Make the Frosting: With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined, scraping down sides of bowl as needed. Add the ground cinnamon, mix until it is incorporated, then increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.
- Using a decorating bag and tip (I used the Ateco #827 tip) or an offset spatula, frost the tops of the cupcakes. The cupcakes can stay at room temperature for a few hours, but should be refrigerated in an airtight container for longer-term storage up to 4 days. Bring the cupcakes to room temperature before serving.
Notes
- Nutritional information is calculated per cupcake serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 70g | 23% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 85mg | 28% |
| Sodium | 174mg | 7% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 58g | 116% |
| Vitamin A | 880IU | 18% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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