Moist Apple Cupcakes Cinnamon

Moist apple cupcakes with heavenly cinnamon buttercream are the sweet treat you pull together in just one bowl on a cozy afternoon or for a last minute gathering. With tender crumb and bursts of fresh apple tucked inside, these cupcakes are topped off with a cloud of spiced buttercream. If you love classic comfort bakes that taste like autumn, you will want to save this low effort recipe for years to come.

I started making these apple cupcakes when my kitchen was piled high with orchard apples. The way my house smells as they bake brings back memories of chilly evenings baking with my mom.

Gather Your Ingredients

• All purpose flour: gives structure to the cupcakes choose unbleached flour for a softer texture
• Baking powder and baking soda: provide lift for a fluffy crumb check freshness by making sure they fizz in water
• Salt: balances the sweetness and brings out the spice use fine sea salt for even mixing
• Cinnamon: delivers the signature warm spice flavor try Ceylon cinnamon if possible for a sweet aroma
• Unsalted butter: ensures richness in both cupcake and buttercream pick a high quality brand for best results
• Granulated sugar: creates the perfect sweetness opt for fine sugar for easier creaming
• Eggs: add moisture and stability use room temperature eggs for a better rise
• Vanilla extract: deepens overall flavor real vanilla makes a difference here
• Buttermilk: brings tang and extra tenderness shake before measuring
• Grated apple: is the juicy core of the recipe choose firm sweet-tart apples such as Honeycrisp or Fuji and grate just before using
• Powdered sugar: is the key to a dreamy smooth buttercream sift if clumpy for the silkiest result
• Milk: loosens the buttercream to spreadable perfection whole milk is best but any will work

How to Make It

Preheat and Prepare:

Set your oven to 350 degrees Fahrenheit and line your muffin tin with cupcake liners. Press each liner down so it sits neatly in the well.

Mix Dry Ingredients:

In your largest bowl whisk together flour, baking powder, baking soda, salt, and cinnamon until they are well combined and the mixture looks even. You want the spices distributed throughout.

Cream Butter and Sugar:

Add softened butter to the bowl and use a sturdy spatula or mixer to beat it with sugar until pale and fluffy. This can take three to five minutes. Scrape down the sides a couple of times for an even texture.

Add Eggs and Vanilla:

Crack in the eggs one at a time, mixing well after each. The batter may look a little separated. Add vanilla and combine until silky.

Incorporate Buttermilk and Apple:

Pour in half of the buttermilk and stir gently. Add your grated apple. Fold in the remaining buttermilk mixing just until evenly moistened. This keeps the cupcakes light and tender.

Divide and Bake:

Spoon the batter evenly into the lined muffin tin. Fill each cup about two thirds full. Place the tin on the middle rack. Bake for thirty to forty five minutes until golden on top. A toothpick inserted in the center should come out clean.

Cool Completely:

Let the cupcakes rest in the tin for five minutes. Transfer to a cooling rack and cool fully before frosting.

Make the Cinnamon Buttercream:

In a clean bowl, beat softened butter until very smooth. Sprinkle in powdered sugar and cinnamon slowly so it does not puff up. Mix until creamy then add milk and vanilla. Beat again until light and spreadable. If needed, add an extra splash of milk for easier spreading.

Frost Cupcakes:

Once cooled, swirl the cinnamon buttercream generously over each cupcake using a knife or piping bag. For a rustic look, spread with the back of a spoon.

My daughter loves licking the beater covered in cinnamon frosting and this recipe is now our weekend baking ritual.

Flavor Boosters

Try dusting finished cupcakes with extra cinnamon. Sprinkle chopped candied pecans for crunch. Serve with hot cider or chai for cozy comfort. These mini cakes fit right in at brunch tea parties or cozying up with a good book.

Serving Suggestions

Store these cupcakes in an airtight container at room temperature for up to two days. If you want to keep them longer refrigerate for up to five days. Bring to room temperature before enjoying so the buttercream returns to a fluffy texture. For freezing wrap each unfrosted cupcake in plastic then bag and freeze up to three months. Frost after thawing for best results.

Creative Twists

If you do not have buttermilk add a teaspoon of lemon juice or vinegar to regular milk and let it sit for five minutes. Use brown sugar instead of granulated for deeper flavor. Gluten free flour blends work well Cup4Cup or King Arthur are good picks. Pears can substitute for apples for a new seasonal twist. Use summer peaches in place of apple for a sunny version. Try pumpkin and extra spice in autumn. Grate in carrot and reduced sugar for spring. Add fresh berries in the summer with lemon zest.

Nothing brings a kitchen together like the scent of apples and cinnamon baking away. These cupcakes have a way of turning even the simplest afternoon into a celebration.

Common Questions About This Recipe

→ Can I use a different type of apple?

Yes, any sweet-tart apple such as Honeycrisp, Fuji, or Gala works well. Choose a firm, crisp apple for best texture.

→ How do I know the cupcakes are done baking?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cupcakes are ready to cool.

→ What can I use instead of buttermilk?

You can substitute buttermilk by stirring 1/2 tablespoon lemon juice or vinegar into 1/2 cup milk. Let it sit for 5 minutes before using.

→ Can the cupcakes be made ahead of time?

Yes, bake cupcakes up to two days ahead. Store them in an airtight container and frost before serving for best freshness.

→ How should I store leftover cupcakes?

Keep cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days for longer freshness.