You know that cozy feeling when the smell of cinnamon and baked apples fills your kitchen? That’s exactly what happens every time I whip up a batch of these apple cupcakes with cinnamon frosting. I first made them on a crisp fall morning when my neighbor surprise-dropped off a bag of fresh-picked apples. With just a few pantry staples and those tart little gems, I created something magical—soft, spiced cupcakes with a creamy frosting that tastes like a hug in dessert form. And the best part? They’re so simple, you’ll want to make them year-round.
Why You’ll Love These Apple Cupcakes with Cinnamon Frosting
Oh, where do I even start? These little beauties have won over everyone from my picky nephew to my baking-snob sister-in-law. Here’s why they’re special:
- That perfect crumb – The grated apples keep them crazy moist for days, no dry cupcakes here!
- Pantry-friendly ingredients – I bet you’ve got most of this stuff in your kitchen right now
- The spice balance – Just enough cinnamon and nutmeg to sing, not shout
- Foolproof frosting – Creamy, dreamy, and impossible to mess up (trust me, I’ve tried)
- Instant crowd-pleaser – Works for bake sales, birthdays, or “just because” Tuesday treats
Honestly? The hardest part is waiting for them to cool before diving in!
Ingredients for Apple Cupcakes with Cinnamon Frosting
Gather these simple ingredients—you might already have most in your pantry! I’ve separated them into dry and wet to make mixing a breeze.
- Dry Ingredients:
- 1 1/2 cups all-purpose flour (scooped and leveled)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar (light or dark both work)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- Wet Ingredients:
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup whole milk (see substitutions below)
- 1 tsp vanilla extract
- 1 cup grated apple (about 1 medium, peeled—I’ll tell you which kind works best!)
Ingredient Notes & Substitutions
Apples: Granny Smith’s tartness balances the sweetness perfectly, but Honeycrisp or Braeburn work too—just avoid mushy varieties. Milk: Any milk (even almond or oat) substitutes 1:1. Butter: If you only have salted, reduce added salt by 1/4 tsp. Spices: Freshly grated nutmeg makes all the difference, but 1/8 tsp ground nutmeg works in a pinch. And yes—you can bump up the cinnamon to 1 1/2 tsp if you’re a true cinnamon lover like me!
How to Make Apple Cupcakes with Cinnamon Frosting
Okay, let’s get baking! These apple cupcakes come together so easily—just follow these steps and you’ll have perfect little spiced treats in no time.
- Prep your space: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Trust me, taking two minutes to do this now saves scrubbing later!
- Mix dry ingredients: In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. I like to give it about 15 whisks to make sure everything’s evenly distributed.
- Combine wet ingredients: In another bowl, whisk the eggs until they’re light and frothy. Then whisk in the melted (but not hot!) butter, milk, and vanilla. It’ll look a bit separated at first—that’s normal!
- Bring it together: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Some small lumps are fine—overmixing makes tough cupcakes!
- Add the apples: Fold in the grated apples until evenly distributed. The batter will be thick but scoopable.
- Bake: Divide the batter evenly among the liners (about 3/4 full). Bake for 18-20 minutes until golden and a toothpick comes out clean. Rotate the pan halfway for even baking!
- Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. Don’t even think about frosting them until they’re completely cool—I’ve learned this the messy way!
Making the Cinnamon Frosting
While those beauties cool, let’s make the frosting that takes these from good to “oh my goodness!”
- Beat 1/2 cup softened butter until creamy (about 2 minutes).
- Gradually add 2 cups powdered sugar, 1 tsp cinnamon, and 1/4 tsp salt.
- Mix in 1 tsp vanilla and 2 tbsp milk (add more milk 1 tsp at a time if needed).
- Beat for 3 full minutes until light and fluffy—this makes it wonderfully pipeable!
Now comes the fun part—pile that frosting high on your cooled cupcakes! I like using a star tip for pretty swirls, but a simple knife spread works just as deliciously.
Tips for Perfect Apple Cupcakes with Cinnamon Frosting
After making these apple cupcakes more times than I can count (okay fine, it’s an obsession), I’ve picked up some tricks that make them foolproof:
- Drain those apples! After grating, squeeze them in a clean towel to remove excess juice—too much moisture makes soggy cupcakes.
- Wait for the cool down I know it’s hard, but frosting warm cupcakes leads to melty disaster. Ask me how I know!
- Rotate your pan halfway through baking to prevent lopsided cupcakes—my oven’s right side runs hot, so this is non-negotiable.
- Underfill liners Just 2/3 full keeps them from mushrooming over the edges. Leftover batter? Make mini cupcakes!
- Spice storage tip Keep cinnamon in the freezer—it stays fresh forever and smells amazing when you bake with it.
Follow these, and you’ll get perfect apple cupcakes every single time!
Serving & Storing Apple Cupcakes with Cinnamon Frosting
These apple cupcakes taste like happiness any time of day! My favorite way to serve them? Warm with a scoop of vanilla ice cream melting over the top—pure magic. For breakfast (don’t judge!), pair them with strong coffee to balance the sweetness. They’ll keep fresh in an airtight container for 3 days, or freeze unfrosted cupcakes for up to 2 months. Just thaw and frost when the craving hits!
Nutritional Information for Apple Cupcakes with Cinnamon Frosting
Okay, let’s be real—we’re not eating cupcakes for their health benefits! But if you’re curious, here’s the scoop per cupcake (frosting included): about 220 calories, 9g fat, and 32g carbs. Remember, these are estimates—your exact numbers will vary based on ingredients and how generously you frost!
FAQ About Apple Cupcakes with Cinnamon Frosting
I get so many questions about these apple cupcakes—here are the answers to the ones I hear most often!
Can I use applesauce instead of grated apple?
Absolutely! Replace the grated apple with 3/4 cup unsweetened applesauce. Your cupcakes will be extra moist but might bake a minute or two faster—keep an eye on them!
Why did my cupcakes sink in the middle?
Usually from overmixing the batter (it develops too much gluten) or opening the oven door too early. Resist the urge to peek before 15 minutes!
Can I make these apple cupcakes ahead?
You bet! The unfrosted cupcakes freeze beautifully for up to 2 months. For best texture, frost them the day you’re serving.
My frosting is too runny—help!
Chill it for 20 minutes to firm up, or add more powdered sugar 1 tbsp at a time. If it’s too thick? A splash more milk will fix it!
Can I double this recipe?
Of course! Doubles perfectly for 24 cupcakes—just be sure to space them out in the oven for even baking.
I’d love to see your creations! Snap a photo of your apple cupcakes and tag me—I might even feature your masterpiece. And if you tweaked the recipe? Tell me your brilliant adjustments in the comments!
Irresistible Apple Cupcakes with Cinnamon Frosting Recipe
Delicious apple cupcakes topped with a creamy cinnamon frosting, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup grated apple
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, mix flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk eggs, melted butter, milk, and vanilla extract.
- Combine wet and dry ingredients. Fold in grated apples.
- Fill cupcake liners 2/3 full. Bake for 18-20 minutes. Let cool before frosting.
Notes
- Use firm apples like Granny Smith for better texture.
- Store cupcakes in an airtight container for up to 3 days.
- Frosting can be made in advance and refrigerated.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
