Apple Cinnamon Cupcakes
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Moist, fluffy, and perfectly spiced. These Apple Cinnamon Cupcakes are a simple fall inspired cupcake that is moist, fluffy, and the perfect easy bake for any occasion!
If you're looking for more cinnamon recipes, check out my Snickerdoodle Biscotti, Honey Apple Galette, or my Cinnamon Honey Cream Cheese Spread.
Table of Contents
Why You'll Love This Recipe
IG Favorite: You guys voted for this recipe on Instagram! If you don't follow along, be sure to follow me @mimisoragniceats and @mimibakescookies and I'll share polls of recipes frequently for you to vote on! And, this was one of your picks! I always love taking your requests, so here's your pick of Apple Cinnamon Cupcakes.
Perfectly Spiced: This fall cupcake recipe is perfectly spiced. I know most fall spiced recipes include pumpkin, which is why I love this fall cupcake recipe! It uses fresh apples, brown sugar, and cinnamon for a cozy cupcake that is perfectly spiced.
Easy AF: This is the easiest Apple Cinnamon Cupcake recipe ever. This is basically a dump cake recipe, which means you can just dump all the ingredients together and mix them up! You cannot mess up this cupcake recipe as long as you measure properly, and sometimes an easy recipe is just what you need. These Apple Cinnamon Cupcakes are a perfect fall cupcake recipe if you want something else besides pumpkin.
Ingredients
Organic Fuji Apple (or Gala or Pink Lady)
La Tourangelle Organic Canola Oil
Homemade Organic Light Brown Sugar
Frontier Co-Op Organic Korintje Cinnamon
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Florida Crystals Organic Powdered Sugar
Lafaza Organic Ground Vanilla Bean
Tools Needed
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a muffin pan with liners.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the grated apple, canola oil, cane sugar, light brown sugar, eggs, flour, cinnamon, baking powder, and sea salt in that order. Mix on low until combined.
Fill cupcake liners three-quarters full.
Step 3
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cupcake pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude instructions).
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, milk, and vanilla bean. Mix on low until combined, then speed mixer up to high for 1 to 2 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed. Transfer to a piping bag with Ateco tip #827.
Step 5
To make the topping: In a small dish, add the cane sugar and cinnamon and swirl together. Frost each cupcake and sprinkle the top with the topping.
FAQ's
Yes, if you prefer to use something else besides Fuji you definitely can! I also like to use Gala or Pink Lady, as those are similar. But, if you like Granny Smith's or Red Delicious, then use those. It doesn't matter what kind of apple you use, but the apple you choose will give flavor to the cupcake. So, choose an apple you like the flavor of.
No, absolutely not! I use Ateco tip #827 for these cupcakes. You can use any tip you want or you can skip the tip completely. You can even frost them with a butter knife, they will still be delicious!
These Apple Cinnamon Cupcakes are moist and fluffy, so they should be stored in an airtight container to retain their soft and moist texture. The best option for that is a cake dome. You can also use tupperware if you need to.
Craving More?
Apple Cinnamon Cupcakes
Ingredients
Batter
- 113 grams finely grated Fuji apple (about 1 large apple)
- ½ cup canola oil
- 113 grams cane sugar
- 75 grams light brown sugar (packed)
- 2 large eggs
- 191 grams all purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 226 grams salted butter (softened)
- 454 grams powdered sugar (sifted)
- 1 tablespoon milk
- ½ teaspoon ground vanilla bean
Topping
- 1 tablespoon cane sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a muffin pan with liners.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the grated apple, canola oil, cane sugar, light brown sugar, eggs, flour, cinnamon, baking powder, and sea salt in that order. Mix on low until combined.
- Fill cupcake liners three-quarters full.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cupcake pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, milk, and vanilla bean. Mix on low until combined, then speed mixer up to high for 1 to 2 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed. Transfer to a piping bag with Ateco tip #827.
- To make the topping: In a small dish, add the cane sugar and cinnamon and swirl together.
- Frost each cupcake and sprinkle the top with the topping.
- Store in a cake dome or in an airtight container for up to 3 days.
Notes
Nutrition
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