We have a lot of fall birthdays in my family, so finding fun fall dessert recipes to try is a favorite past-time of mine. While I’ve made myself pumpkin bars with cream cheese frosting since I was in college, I like to get a little fancier for other family members.
I originally made this apple cupcake recipe with spiced buttercream frosting for my father-in-law, and they were such a hit that we decided we needed to perfect the recipe (and we did!). With our eight easy to follow steps, you’ll have a fresh batch of spiced apple cupcakes to impress your family and friends in no time!
Why You’ll Love Apple Spice Cupcakes
Level of difficulty: Easy.
Flavor: These spiced cupcakes are full of warm fall spices, with pops of apple and caramel.
Time: It will take you about 90 minutes to make this apple cinnamon cupcake recipe with spiced buttercream frosting. This includes time to make the batter, bake the spiced cupcakes, cool time, whipping up the buttercream frosting, and frosting the cupcakes.
Spiced Apple Cupcake Recipe Ingredients
- Apples. Fresh apples are KEY to making these amazing apple spice cupcakes! Not only do they add the apple flavor to these fall cupcakes, they also add great texture to your spice cake. See the section titled ‘What are the Best Apples for Baking Cupcakes?‘ for a list of the best apples to use when baking.
- Ground Cinnamon & Pumpkin Pie Spice. We use both cinnamon and pumpkin pie spice in our cake and in our frosting to really amplify the warm fall spices. While pumpkin pie spice will contain some cinnamon, additional is added to really make this favorite fall spice pop in our cupcakes.
- Baking Soda and Baking Powder. We use a combination of baking soda and baking powder for our leavening agents in this cupcake recipe. This helps our cupcakes to achieve the perfect volume (think that perfect domed muffin top), flavor, and browning during baking.
- Salt & Vanilla Extract. Both used as flavor enhancers in this recipe.
- Large Eggs. Eggs not only add moisture to baked goods, they help to create structure and stability in the batter.
- Sour Cream. Sour cream helps make baked goods extra moist and richer as compared to using just milk. It’s a perfect addition to your batter for cakes and cupcakes!
See recipe card below for a full list of ingredients and measurements.
What Are the Best Apples For these Apple Cupcakes?
Selecting a variety of apple that is firm and will hold it’s shape is a must when baking! Some of the best apples for baking include:
- Pink Lady
- Gala
- Honeycrisp
- Fuji
- Granny Smith
- Haralson
- Golden Delicious
- Braeburn
How To Make Apple Spice Cupcakes
Make the cupcakes:
- Preheat the oven to 350°F. Line 15 cupcake tins with cupcake liners and set aside.
- In a large mixing bowl (or the bowl of a stand mixer), whisk together the eggs and sugar. Add in the remaining wet ingredients (vegetable oil, sour cream, milk, and vanilla extract) and whisk until combined.
- Add in the dry ingredients (cinnamon, pumpkin pie spice, all-purpose flour, salt, baking soda, and baking powder) and whisk until a uniform batter is formed.
- Gently fold in the diced apple pieces to distribute throughout.
- Fill lined cupcake tins ⅔ full and bake for 20-25 minutes until a toothpick inserted into the center comes out clean
- Cool in the tins 5-10 minutes, then remove and place on a wire rack to cool completely
Make the frosting: In a large bowl (or the bowl of a stand mixer), beat the butter with a handheld mixer on medium speed until creamy (about 2 minutes). Add in the vanilla extract, milk, cinnamon, and pumpkin pie spice and continue to mix until well blended with the butter. Reduce the speed to low, and slowly add the confectioner’s sugar (about ½ cup at a time) into the bowl. Once all the sugar has been added, increase the speed to medium and beat for 2 minutes until fluffy.
Frost the cupcakes and add a drizzle of caramel: Once the cupcakes are completely cooled, frost and add a drizzle of caramel on top of each cupcake.
Serve and enjoy!
Can I Make Spiced Apple Cupcakes Ahead Of Time?
Wondering if you can make these cupcakes in advance? You can! Here’s what you need to know about making these spiced cupcakes ahead of time:
- Unfrosted cupcakes can be stored at room temperature overnight (loosely cover them with a tea towel) or in an air-tight container in the refrigerator for up to 3 days.
- If you plan to store your cupcakes in the fridge, make sure they are cooled completely before putting them in the fridge. This will help to avoid any moisture issues (ie – soggy cupcakes).
- For best results, assemble the cupcakes the day they will be served. This means frosting and adding the caramel drizzle.
Apple Cupcake Storage
Store apple spice cupcakes in an airtight container on the counter for up to one day, or in the refrigerator for up to 4 days. Allow the cupcakes to warm up to room temperature prior to serving.
Apple Cupcake Recipe FAQs
While you do not need to top your apple spice cupcakes with spiced buttercream with caramel drizzle, adding caramel sauce turns this already great treat into something off the charts! I mean, who doesn’t want a caramel apple cupcake?!
Yes! Pumpkin pie spice is just a blend of all of your favorite fall spices: cinnamon, ginger, nutmeg, allspice, mace and cloves. Using this blend reduces the amount of measuring you need to do (and the amount of spices you need to buy and/or dig out of your cabinet).
My top tip for moist cupcakes is ensuring you do NOT overbake them. I would recommend setting your timer for the shortest duration noted on the recipe card. Then check to see if cupcakes are still visually liquid in the center (or jiggly when you shake the tin). If it is, continue to bake and check back in in a few minutes.
Done cakes will spring back when pressed gently with a fingertip and a toothpick poked into the center should come out clean (a few crumbs are ok, but no batter smears). Best practice is to check one cupcake from the middle of the tin and one from the edge of the tin. Remember that your cupcakes will continue to cook in the tin after pulled from the oven.
Love This Recipe? You May Also Enjoy
Apple Cupcake with Spiced Buttercream
Ingredients
Apple Cupcakes
- 3 large eggs
- 1 C granulated sugar
- ¾ C veg oil
- ¼ C sour cream
- ½ C milk 2% or whole
- 2 teaspoon vanilla extract
- 1 + ½ teaspoon ground cinnamon
- 1 + ½ teaspoon pumpkin pie spice
- 1 + ⅔ C all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 C apples peeled & diced into very small pieces (1-2 apples)
Spiced Buttercream Frosting
- 1 C salted butter softened to room temperature
- ¼ C whole milk half and half or heavy cream are also ok
- 2 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 4 C confectioners sugar
Caramel Drizzle
- Store bought caramel sauce or syrup
Instructions
For the Cake
- Preheat the oven to 350°F. Line 15 cupcake tins with cupcake liners and set aside.
- In a large mixing bowl (or the bowl of a stand mixer), whisk together the eggs and sugar. Add in the remaining wet ingredients (vegetable oil, sour cream, milk, and vanilla extract) and whisk until combined.
- Add in the dry ingredients (cinnamon, pumpkin pie spice, all-purpose flour, salt, baking soda, and baking powder) and whisk until a uniform batter is formed.
- Gently fold in the diced apple pieces to distribute throughout.
- Fill lined cupcake tins ⅔ full and bake for 20-25 minutes until a toothpick inserted into the center comes out clean
- Cool in the tins 5-10 minutes, then remove and place on a wire rack to cool completely
For the Buttercream:
- In a large bowl (or the bowl of a stand mixer), beat the butter with a handheld mixer on medium speed until creamy (about 2 minutes). Add in the vanilla extract, milk, cinnamon, and pumpkin pie spice and continue to mix until well blended with the butter. Reduce the speed to low, and slowly add the confectioner’s sugar (about ½ cup at a time) into the bowl. Once all the sugar has been added, increase the speed to medium and beat for 2 minutes until fluffy.
Frost, Drizzle, Serve:
- Once the cupcakes are completely cooled, frost and add a drizzle of caramel on top of each cupcake.
- Serve and enjoy!
Notes
- Unfrosted cupcakes can be stored at room temperature overnight (loosely cover them with a tea towel) or in an air-tight container in the refrigerator for up to 3 days.
- If you plan to store your cupcakes in the fridge, make sure they are cooled completely before putting them in the fridge. This will help to avoid any moisture issues (ie – soggy cupcakes).
- For best results, assemble the cupcakes the day they will be served. This means frosting and adding the caramel drizzle.
Nutrition
Cupcake recipe adapted from Preppy Kitchen, Frosting adapted from Sally’s Baking Addiction
Joe says
I made these cupcakes for Christmas and they were a HUGE hit. So insanely moist and the apples added an amazing textural element that I loved! The buttercream was perfect and on point. I’m tempted to make a batch with the leftover ingredients just for myself 😂.
Meredith says
I’m so happy to hear these were a hit Joe!! I think you’ve got the right idea on that second batch… 🙂
Aunt Martha says
Oh, I have all the ingredients, and I’m celebrating my birthday too! Cupcakes for me!!!!
ourlovelanguageisfood says
YAY!!! Happy Birthday Martha, I hope you enjoy these for your celebration!