Mimi's Organic Eats » Recipes » Cakes & Cupcakes » Apple Cinnamon Cupcakes

Apple Cinnamon Cupcakes

Name: Apple Cinnamon Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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; 226 grams salted butter ((softened)); 454 grams powdered sugar ((sifted)); 1 tablespoon milk; ½ teaspoon ground vanilla bean; 1 tablespoon cane sugar; 1 teaspoon ground cinnamon

Cakes & Cupcakes • Gluten Free • High Altitude • Fall Recipes • Thanksgiving | Published September 13, 2022 by Mimi Council

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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.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
FAQ's
Craving More?

This is one of your recipe votes! If you don't follow me along on Instagram, be sure to follow so you can vote on upcoming recipes. I love asking you guys what you want to see, and I always post recipe voting polls on Instagram. This fall cupcake recipe won and it's so good!

I love making organic cupcakes at home because I can choose my favorite ingredients and leave out artificial colors and other potentially harmful ingredients. I love using fresh fruits in organic cupcakes, and it's apple season right now! These Apple Cinnamon Cupcakes use farm fresh apples that provide moisture and flavor. I'm using Fujis, but you can also use another sweet variety that you have.

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 as I share polls of recipes frequently for you to vote on each month! And, this was one of your picks! I always love taking your requests, so here's your vote 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 for a little something other than pumpkin.

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 these organic cupcakes as long as you measure properly, and sometimes an easy recipe is just what you need.

Organic Cupcakes: I love making organic cupcakes at home because I know the ingredients going into the batter and frosting. These Apple Cinnamon Cupcakes are going to be so much better than store bought!

Ingredients

Apples: I use organic Fuiji apples, but another sweet variety like Gala or Pink Lady are also great options.
Canola Oil: I use organic canola oil as this is the most neutral oil. But, you can also use avocado oil or extra virgin olive oil if you are avoiding seed oils.
Cane Sugar: I use organic cane sugar for natural sweetness that compliments the apples.
Light Brown Sugar: I also use my homemade light brown sugar, but store bought also works. Light brown sugar also adds more depth of flavor an a richness to these organic cupcakes.
Cinnamon: I use my favorite organic Korintjne cinnamon. If you want to learn more about cinnamon varieties, read my article Best Cinnamon to Bake With.
Eggs: Use large eggs, as using eggs that are too small can make cupcake dry and eggs that are too large can make cupcakes sink. Eggs contribute to cupcakes rising properly and the fluffy tender texture.
All Purpose Flour: I use organic all purpose flour in these organic cupcakes because the apples add a lot of extra moisture, so this higher protein content flour will help create the best texture.
Baking Powder: Use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
Salt: Use fine sea salt.
Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure the butter is softened for the frosting.
Powdered Sugar: I use organic powdered sugar for the frosting, be sure its sifted so your frosting is smooth without lumps.
Milk: I use whole milk for the frosting, you can also use water, heavy whipping cream, or even coconut milk.
Vanilla Bean: I use organic ground vanilla bean in the frosting for more depth of flavor. If you don't have this though you can use vanilla extract as well.

Tools Needed

Scale: Always use a digital food scale for the best results.
Grater: You'll need a fine grater to grate the apples.
Stand Mixer: I use my stand mixer for ease, but a hand mixer also works.
Cupcake Pan: You'll need a cupcake pan to bake these organic cupcakes.
Piping Bag: You'll need a large piping bag to pipe the frosting.
Decorating Tip: I use Ateco tip #827 to frost these organic cupcakes. You can use any kind of decorating tip you like though.

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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

Can I use another kind of apple?

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.

Do I need to use a frosting tip?

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!

How should I store these cupcakes?

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.