These apple spiced cupcakes with buttercream frosting are sure to be a new fall favorite! A lovely spice cake with bits of fresh apple is topped with a spiced buttercream frosting to create the perfect bite.
Fall is a time for everything apple, and these apple spice cupcakes with buttercream frosting are a must-make when the leaves start to turn. I don’t know what to love most about these apple cupcakes. The juicy bits of fresh apple throughout the apple spice cake? The spiced buttercream frosting (oh, the frosting…!)? Or that extra drizzle of caramel on top of it all?
TELL ME ABOUT THIS RECIPE
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.
INGREDIENTS NEEDED
Apples
Ground Cinnamon
Pumpkin Pie Spice
All-purpose Flour
Granulated Sugar
Baking Soda
Baking Powder
Salt
Vanilla Extract
Large Eggs
Vegetable Oil
Sour Cream
Milk (2% or Whole)
Salted Butter
Confectioners Sugar
Caramel Topping or Sauce
OVERVIEW: HOW TO MAKE FALL SPICED CUPCAKES WITH APPLE AND SPICED BUTTERCREAM FROSTING
- 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!
WHAT ARE THE BEST APPLES FOR BAKING 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
MAKE AHEAD TIPS
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.
FAQS about these spiced cupcakes
To top with caramel, or not to top with caramel, that is the question. 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?!
Did you say pumpkin pie spice? In my apple cupcakes? 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).
LOVE THIS RECIPE? YOU MAY ALSO ENJOY:
Apple Spice Cupcakes 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!