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Apple Cinnamon Cupcakes
Yield: 12 cupcakes
Celebrate apple season with these apple cinnamon cupcakes! The cupcakes are made with fluffy apple cinnamon cupcakes, swirled with cinnamon cream cheese frosting, and topped with a dusting of cinnamon sugar and a sweet apple slice.
Equipment
Ingredients
Apple Cinnamon Cupcakes
- 1 ¼ cup (156 g) all-purpose flour
- 1 ½ tsp (1 tsp) baking powder
- 1 ½ tsp (1 tsp) ground cinnamon
- ½ tsp (0.5 tsp) salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (57 g) unsalted butter room temperature
- ¼ cup (60 ml) vegetable oil
- 1 (1) large egg room temperature
- 2 tsp (2 tsp) vanilla extract
- ½ cup (120 ml) milk room temperature
- ¾ cup (94 g) finely grated apples *see recipe tips for more information
Cinnamon Cream Cheese Frosting
- 1 cup (227 g) unsalted butter room temperature
- 4 oz (113 g) cream cheese room temperature
- 3 ½ cups (420 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- 1 tsp (1 tsp) ground cinnamon
- ½ tsp (0.5 tsp) salt
Additional Ingredients
- 2 tbsp (24 g) granulated sugar
- 1 tsp (1 tsp) ground cinnamon
- 12 (12) apple slices
Instructions
Apple Cinnamon Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until smooth and creamy. Add in the egg and vanilla extract and mix until well combined.
- Add half of the flour mixture and mix on low speed until mostly combined. Add in the milk and continue to mix until incorporated. Add the remaining flour mixture and mix until the batter is well combined and smooth. Fold in the finely grated apples.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.
Cinnamon Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and cream cheese for about 5 minutes until it is light and creamy.
- Add the powdered sugar and mix on low speed until fully combined. Add in the vanilla extract, cinnamon, and salt and mix well. Scrape the sides and bottom of the bowl as needed.
- Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes until it is smooth and creamy. Turn the mixer to the lowest speed and mix the frosting for several minutes to remove any air bubbles.
Assembling the Cupcakes
- Fill a piping bag fitted with a Wilton 2D piping tip with the cinnamon cream cheese frosting. Pipe a generous swirl of frosting onto the cupcakes. Stir together the additional granulated sugar and cinnamon to create cinnamon sugar. Sprinkle the cinnamon sugar over the frosted cupcakes. Garnish the cupcakes with apple slices.
Notes
- Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
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