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–+ servings
Moist Apple Cupcakes with Cinnamon Buttercream

Moist Apple Cupcakes with Cinnamon Buttercream Bliss

Enjoy these Moist Apple Cupcakes with Cinnamon Buttercream, perfect for fall gatherings or a cozy treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend for a gluten-free option.
  • 1 tbsp Baking Powder Ensure it’s fresh for best results.
  • 1 tsp Baking Soda Enhances rise and complements buttermilk.
  • 1/2 tsp Salt Common table salt is recommended.
  • 2 tsp Ground Cinnamon Adjust for preferred flavor intensity.
  • 1/2 cup Unsalted Butter Can swap for dairy-free butter.
  • 1 cup Granulated Sugar Brown sugar can deepen the flavor.
  • 2 large Eggs For vegan, use aquafaba.
  • 1 tsp Vanilla Extract Use pure for the best taste.
  • 1 cup Buttermilk Milk with vinegar or lemon juice can be substituted.
  • 1 cup Grated Apples Unsweetened applesauce can be an alternative.
For the Cinnamon Buttercream
  • 2 cups Powdered Sugar No substitutions advised.
  • 2 tbsp Milk Any type works, including dairy-free options.

Equipment

  • Muffin tray
  • Mixing bowls
  • Hand mixer
  • Spatula
  • Whisk
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. Cream butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time, mixing well after each addition, followed by vanilla extract.
  5. Gradually add dry mixture and buttermilk to the butter-sugar mixture, alternating until combined.
  6. Fold in the grated apples evenly into the batter.
  7. Spoon the batter into muffin cups, filling each about two-thirds full and bake for 18-20 minutes.
  8. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Beat softened butter and gradually add powdered sugar, cinnamon, and milk for the buttercream.
  10. Frost cooled cupcakes with cinnamon buttercream and serve.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Use an ice cream scoop for consistent cupcake sizes. Ensure your oven is calibrated correctly for perfect rising.

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