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Apple Spice Cupcakes with Spiced Buttercream

These delicious apple spice cupcakes with spiced buttercream frosting are sure to be a new fall favorite! Great for fall parties, birthdays, or as a special treat to share with family and friends.
5 from 1 vote
Prep Time 30 mins
Cook Time 25 mins
Inactive Time 35 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 15 Servings
Calories 468 kcal

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 tsp vanilla extract
  • 1 + ½ tsp ground cinnamon
  • 1 + ½ tsp pumpkin pie spice
  • 1 + 2/3 C all-purpose flour
  • ¼ tsp salt
  • ½ tsp baking soda
  • 1 tsp 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 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 1 tsp 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

*The best apples for baking cupcakes: Select 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, and Braeburn.
 
*Make ahead tips: If desired, you can make these cupcakes ahead of time. 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.

Nutrition

Calories: 468kcalCarbohydrates: 59gProtein: 3gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 69mgSodium: 221mgPotassium: 69mgFiber: 1gSugar: 47gVitamin A: 476IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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