Homemade Apple Cinnamon Cupcake with cinnamon cream cheese frosting, unwrapped and placed on a dark rustic surface, with crumbs scattered around and additional cupcakes in the blurred background.

Apple Cinnamon Cupcakes

Moist and fluffy apple cinnamon cupcakes packed with warm spices and fresh apple chunks, topped with a luscious cinnamon cream cheese frosting. A perfect fall dessert for any occasion!

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Custom Time: 10

Total Time: 45

Servings: cupcakes

Calories: 320kcal

Cost: $10

Equipment

1 Stand mixer or hand mixer For mixing batter and frosting
1 Standard 12-cup muffin tin For baking cupcakes
12 Cupcake liners Prevents sticking
2-3 Mixing bowls Various sizes for ingredients
1 Measuring cups and spoons For accurate ingredient measurement
1 Sharp knife For dicing apples
1 Whisk For dry ingredients
1 Rubber spatula For folding ingredients
1 Wire cooling rack To cool cupcakes evenly
1 Piping bag with tips For frosting decoration

Ingredients

For the Cupcakes:

1 ¾ cups All-purpose flour Can use gluten-free blend
1 ½ teaspoon Baking powder Helps cupcakes rise
½ teaspoon Baking soda Adds lightness
½ teaspoon Salt Enhances flavor
1 ½ teaspoon Ground cinnamon Adjust to taste
¼ teaspoon Ground nutmeg Optional
⅛ teaspoon Ground cloves Optional
½ cup Unsalted butter Softened
¾ cup Granulated sugar Adds sweetness
2 large Eggs Room temperature
1 ½ teaspoon Vanilla extract Enhances flavor
½ cup Sour cream Can substitute with Greek yogurt
1 cup Finely chopped apples Granny Smith or Honeycrisp
¼ cup Apple cider or juice Adds moisture

For the Cinnamon Cream Cheese Frosting:

8 oz Cream cheese Softened
½ cup Unsalted butter Softened
2 cups Powdered sugar Sifted for smooth texture
1 teaspoon Vanilla extract Adds depth of flavor
1 teaspoon Ground cinnamon Enhances spice flavor
⅛ teaspoon Salt Balances sweetness

For Garnish (Optional):

Thin apple slices For decoration
Cinnamon sugar For extra flavor
Caramel sauce For drizzling

Instructions

Preheat oven to 350°F (175°C).
Line muffin tin with cupcake liners.
Dice apples into small, even pieces.
Whisk dry ingredients (flour, baking powder, baking soda, salt, spices) in a medium bowl.
Cream butter & sugar in a large bowl until light and fluffy, about 3-4 minutes.
Add eggs & vanilla one at a time, mixing well after each addition.
Alternate adding dry mix & sour cream to the wet ingredients, beginning and ending with the dry mix.
Fold in apples & cider gently using a spatula.
Fill liners ⅔ full with batter.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Beat cream cheese & butter until smooth in a mixing bowl.
Gradually add powdered sugar, then mix in vanilla, cinnamon, and salt until fluffy.
Pipe or spread frosting onto completely cooled cupcakes.
Garnish with apple slices, cinnamon sugar, or caramel drizzle if desired.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition