Apple Cinnamon Cupcakes
Do you have an overflowing supply of apples on your counter since you just went to the apple orchard and have no idea what you’re going to do with them? Well, I have the PERFECT solution! Apple Cinnamon Cupcakes! Great for fall!
These Cupcakes are AMAZING! They are a great consistency and taste SO GOOD! When you take a bite with an apple in it a very tasteful flavor travels through your mouth, kind of reminding you of an Apple Pie.
If you made the Cinnamon Cookies (If you haven’t you should totally check it out) and you loved them, then you will definitely like these cupcakes! They have a similar taste, but the cupcakes have a hint of apple in them and a difference in consistency.
The Frosting tastes great and if you want a bit of a sweeter frosting then I would recommend using cinnamon sugar instead of plain old cinnamon. The combination of the frosting and the cupcake make a perfect pair and so do the cinnamon and apple. If caramel apples are your thing, drizzle melted caramel over the cupcakes for additional flavor!
I didn’t really hit any bumps while making this recipe (Other than when I was making the frosting and we had barely any powdered sugar and my dad had to head to the store at 8:00 at night) and making them went pretty smooth. The Stand-up mixer really helped, so if you have one you will definitely want to use it.
These are great cupcakes (Especially since it’s fall) And I would totally recommend them!
Apple Cinnamon Cupcakes
Ingredients
- 1 ½ cups flour
- 1 ½ tsp baking powder
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 2 eggs
- 2/3 cups granulated sugar
- 1 1/2 cups salted butter, melted (1 1/2 sticks)
- 2 tsp vanilla extract
- 1/2 cup milk
- 1 tbsp lemon juice
- 1-3 apples (cut in 1/2 inch cubes)
Frosting (optional)
- 1/2 cup salted butter (1 stick)
- 2 1/4 cups powdered sugar
- 2 tsp vanilla extract
- 3 tbsp milk
- 1 tbsp cinnamon
- optional caramel
Instructions
- Preheat the oven to 350°F and line 2 12-cup standard cupcake tins with cupcake liners.Tip: if you add a thin layer of rice to the cupcake tin before adding the liners it will keep the bottom of the liners from burning.
- Cut the apples into ½-inch cubes (or smaller) and put them in a bowl, add 1 tablespoon of lemon juice to the apple bowl and put the bowl in the fridge.
- Whisk 1½ cups flour, 1½ teaspoons baking powder, 1 tablespoon cinnamon, and 1 teaspoon nutmeg in a medium bowl, set aside.
- In (preferably) a stand-up mixer beat 2 large eggs along with ⅔ cup sugar, and beat until light and foamy. Gradually add 1½ sticks of melted butter along with 2 teaspoons of vanilla extract.
- While mixing, slowly add ½ cup of milk and the flour mixture, followed by the apples.
- Divide the batter evenly into the prepared cupcake tins, for 18 minutes or until an inserted toothpick comes out clean, let them sit for 10 minutes on top of the oven before setting them on a cooling rack.
Frosting (Optional)
- Beat a stick of butter (preferably) in a stand-up mixer until pale in color.
- Add 3 tablespoons of milk and 2 teaspoons of vanilla extract and blend, -There will be a few chunks of butter still, that is okay.
- Now add 2¼ cups powdered sugar and mix on medium speed. Once creamy, add 1 tablespoon cinnamon, mix on low and then you are ready to frost your cupcakes! Enjoy!
- (Optional) As an extra flavor, drizzle melted caramel over the cupcakes.