Moist Apple Cupcakes with Cinnamon Buttercream – Just 1 Bowl

Is there anything better than the smell of apples and cinnamon wafting through your kitchen? These apple cupcakes with cinnamon buttercream are my absolute go-to when I want that perfect fall flavor in a handheld treat. I still remember my grandma letting me sneak tastes of the batter when she’d make her famous apple cake – that warm, spiced aroma takes me right back to her kitchen every time I bake these.

What makes these cupcakes special is how the tart apple pieces stay tender in the moist cake, while the cinnamon buttercream adds just the right amount of sweetness. They’re not fussy to make, but taste like you spent hours in the kitchen. Honestly, I’ve brought these to every potluck since college – they disappear faster than I can say “seconds please!”

Whether you’re looking for an easy dessert to impress guests or just want to treat yourself (no judgement here!), these apple cupcakes with cinnamon buttercream never disappoint. That first bite of fluffy cake with creamy frosting? Pure autumn happiness.

Why You’ll Love These Apple Cupcakes with Cinnamon Buttercream

Let me tell you why these cupcakes have become my most-requested recipe! First off, that moist texture – the grated apples and buttermilk work magic to keep them tender for days. And the spice? Just right. Not too overwhelming, but enough cinnamon to make your kitchen smell like a cozy autumn day.

• So easy to make – no fancy equipment needed, just a bowl and whisk
• The perfect balance of sweet cake and spiced frosting
• Apples stay soft but add wonderful little bursts of flavor
• Buttercream comes together in minutes and pipes beautifully
• Always impresses, whether for bake sales or birthday parties

Trust me, once you try these, you’ll understand why I make them every fall (and let’s be honest – all year round).

Ingredients for Apple Cupcakes with Cinnamon Buttercream

Here’s everything you’ll need to make these irresistible cupcakes – and trust me, using the right ingredients makes all the difference! I’ve learned through plenty of trial and error (and a few hockey puck-like failures) what really works best.

• 1 1/2 cups all-purpose flour – spooned and leveled for perfect measurement
• 1 tsp baking powder – make sure it’s fresh!
• 1/2 tsp baking soda – that little lift makes them so fluffy
• 1/2 tsp salt – balances all the sweetness beautifully
• 1 tsp cinnamon – the star of our spice show
• 1/2 cup unsalted butter, softened – leave it out for 30 minutes until it gives slightly when pressed
• 3/4 cup granulated sugar – not packed, just pour it in
• 2 large eggs, room temperature – cold eggs can make the batter separate
• 1 tsp vanilla extract – pure extract makes all the difference
• 1/2 cup buttermilk – no buttermilk? Make your own with 1/2 tbsp vinegar + milk to equal 1/2 cup
• 1 cup grated apple, packed – about 1 medium Granny Smith, peel and all

For that dreamy frosting:

• 1/2 cup unsalted butter, softened – same rules apply
• 2 cups powdered sugar – sifted if you want ultra-smooth frosting
• 1 tsp cinnamon – because we can never have enough
• 2 tbsp milk – add slowly to control consistency
• 1 tsp vanilla extract – the perfect finishing touch

See? Nothing too fancy – just good, simple ingredients that come together to make something magical. Now let’s get baking!

How to Make Apple Cupcakes with Cinnamon Buttercream

Alright, let’s dive into the fun part – bringing these apple cupcakes to life! I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through each step carefully so yours turn out perfect on the first try.

Preparing the Cupcake Batter

First, whisk together all your dry ingredients – that’s the flour, baking powder, baking soda, salt, and cinnamon. Set this aside while you work your magic with the wet ingredients. In a big mixing bowl, cream the butter and sugar together until it’s light and fluffy. This takes about 2-3 minutes with a hand mixer – you’ll know it’s ready when the mixture lightens in color. Now beat in the eggs one at a time, then the vanilla. Here’s the trick: alternate adding the dry ingredients and buttermilk, starting and ending with the flour mixture. Mix just until combined after each addition – overmixing makes tough cupcakes! Finally, gently fold in those gorgeous grated apples. The batter will be thick but scoopable.

Baking and Cooling

Fill your lined muffin cups about 2/3 full (I use an ice cream scoop for even portions) and pop them in your preheated 350°F oven. They’ll need 18-20 minutes – do the toothpick test at 18 minutes. If it comes out with just a few moist crumbs, they’re done! Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. I know it’s tempting, but don’t frost warm cupcakes – the buttercream will melt right off!

Making the Cinnamon Buttercream

While the cupcakes cool, whip up that dreamy frosting. Beat the softened butter until it’s completely smooth – about 1 minute. Now here’s the key: add the powdered sugar gradually, about 1/2 cup at a time, mixing well after each addition. This prevents that dreaded sugar cloud explosion! Once all the sugar is incorporated, beat in the cinnamon, then drizzle in the milk and vanilla. Keep mixing until the frosting is light and fluffy – about 2-3 minutes total. If it’s too thick, add milk a teaspoon at a time. Too thin? A bit more powdered sugar will fix it. Now pipe or spread it onto your completely cooled cupcakes and prepare for compliments!

Expert Tips for Perfect Apple Cupcakes

After making these apple cupcakes more times than I can count (and learning from all my mistakes!), here are my can’t-live-without tips:

• Apple choice matters! Firm, tart apples like Granny Smith hold their shape best. Sweet apples turn mushy.
• Grate the apples just before mixing – pre-shredded ones dry out and don’t release enough moisture.
• Buttercream too soft? Chill it for 15 minutes before piping. Too stiff? Add milk 1 tsp at a time.
• Store unfrosted cupcakes in an airtight container for 2 days before frosting – they actually get moister!
• For extra flavor, toss the grated apples with 1/2 tsp cinnamon before folding into batter.

These little tricks took my cupcakes from “good” to “can I have the recipe?” status!

Serving and Storing Apple Cupcakes with Cinnamon Buttercream

These cupcakes are perfect with a hot cup of coffee or chai tea – the spices play off each other beautifully. For special occasions, I love drizzling them with warm caramel sauce right before serving (just watch your guests’ eyes light up!). They’ll keep wonderfully in an airtight container at room temperature for 3 days – if they last that long! The buttercream might firm up in the fridge, so let chilled cupcakes come to room temp for about 30 minutes before serving.

FAQ About Apple Cupcakes with Cinnamon Buttercream

Got questions? I’ve got answers! Here are the most common things people ask me about these apple cupcakes:

Can I substitute applesauce for grated apples?
While applesauce will work in a pinch, you’ll lose that lovely texture from the fresh apple pieces. If you must use it, reduce the buttermilk by 2 tbsp since applesauce adds extra moisture.

How can I adjust the cinnamon level?
For milder cinnamon flavor in the cupcakes, reduce to 1/2 tsp. Want a bigger spice kick? Add an extra 1/2 tsp cinnamon and 1/4 tsp nutmeg to the batter. The buttercream can handle up to 1 1/2 tsp cinnamon without becoming gritty.

Can I make these cupcakes ahead of time?
Absolutely! Bake the cupcakes up to 2 days in advance and store unfrosted at room temperature. Make the buttercream day-of for best texture. Frosted cupcakes keep beautifully for 3 days.

Why did my cupcakes sink in the middle?
This usually means they needed 2-3 more minutes in the oven or you opened the oven door too soon. Resist peeking until at least the 15-minute mark!

Nutritional Information

Here’s the scoop on what’s in each of these tasty cupcakes – but remember, these numbers are just estimates! Actual values can vary based on your specific ingredients and how much frosting you pile on (no judgement here). Each cupcake clocks in at about 280 calories, with 40g carbs, 12g fat, and 3g protein. They’ve got 1g fiber from those lovely apples and 25g of sugar to satisfy your sweet tooth. Enjoy them as an occasional treat – life’s too short not to savor every bite!

Enjoy Your Apple Cupcakes with Cinnamon Buttercream!

I can’t wait for you to try these spiced delights! Let me know how they turn out – leave a comment or rating to share your baking adventure. Happy cupcake making!

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