Apple Cinnamon Cupcakes
These simple fall inspired cupcakes use grated apples. I prefer Fuji, but you can use any kind you like as the flavor of the apples will shine through in the cupcakes!
Equipment
- Digital Food Scale
- Box Grater
- Stand Mixer
- Piping Bag
- Ateco Tip #827
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
- 1 teaspoon ground vanilla bean
Topping
- 1 tablespoon cane sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a cupcake pan with paper liners.
- To make the batter: In a large mixing bowl, add the grated apple, canola oil, cane sugar, light brown sugar, and eggs. Mix together with a hand mixer on medium-high speed until combined.
- Next, add in the flour, cinnamon, baking powder, and sea salt in that order. Mix on low to combine the dry ingredients until there are no bits of flour.
- 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.
Video
Notes
Tips
- Always use a digital food scale for the best results.
- I use canola oil as it's the most neutral oil, but feel free to use EVOO or avocado oil if you are avoiding seed oils.
- The cake batter is quick and easy to make, you can use a mixing bowl with a whisk, an electric mixer or even your stand mixer.
- You will need a mixer for the frosting, stand or hand mixer both work.
- If your cupcakes sank, they were probably underbaked. All ovens are a bit different and cupcakes can sink when they are not baked long enough. You can always do a test cupcake to ensure you have the right baking time for your oven.
- Allow the cupcakes to cool completely before frosting, you can transfer to a wire rack to help them cool faster.
- If you want to top these with a cinnamon-cream cheese frosting instead, use my recipe for Easy Homemade Cream Cheese Frosting and add in 1 teaspoon of cinnamon.
- These would also be delicious with a caramel frosting, try my recipe for Caramel Buttercream Frosting.
- You can also drizzle a little Homemade True Caramel on top too if you want!
- Gluten Free — Replace the all purpose flour with 191 grams (scant 1 ¼ cups) gluten free flour blend.
- Store cupcakes under a cake dome or in an airtight container to stay fresh.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 500kcalCarbohydrates: 67gProtein: 3gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 68mgSodium: 258mgPotassium: 44mgFiber: 1gSugar: 54gVitamin A: 513IUVitamin C: 0.01mgCalcium: 36mgIron: 1mg
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