Apple Cinnamon Cupcakes with Cream Cheese Frosting: 5 Tips!

Why Make This Recipe?

You will love making these Apple Cinnamon Cupcakes with Cream Cheese Frosting because they are moist, full of real apple pieces, and perfectly spiced. The creamy frosting perfectly complements the cupcakes. These cupcakes are great for any gathering and are easy to make, even for beginners.

How to Make Apple Cinnamon Cupcakes with Cream Cheese Frosting

Making Apple Cinnamon Cupcakes with Cream Cheese Frosting involves two main parts: baking the cupcakes and then making the cream cheese frosting. You mix dry and wet ingredients for the cupcakes, fold in apples, and bake. For the frosting, you beat softened cream cheese and butter, then add powdered sugar and vanilla.

Ingredients of Apple Cinnamon Cupcakes with Cream Cheese Frosting

For the Moist Apple Cinnamon Cupcakes:

• All-purpose flour
• Granulated sugar
• Brown sugar
• Baking powder
• Baking soda
• Ground cinnamon
• Nutmeg (optional)
• Salt
• Large eggs
• Unsalted butter, melted
• Milk (whole or 2%)
• Vanilla extract
• Fresh apples (e.g., Honeycrisp, Gala, Fuji), peeled, cored, and finely diced

For the Luscious Cream Cheese Frosting:

• Cream cheese, softened
• Unsalted butter, softened
• Powdered sugar (confectioners’ sugar)
• Vanilla extract
• Pinch of salt

Directions of Apple Cinnamon Cupcakes with Cream Cheese Frosting

Crafting Your Apple Cinnamon Cupcakes:

1. Prep Work: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg (if you use it), and salt.
3. Wet Ingredients: In a separate medium bowl, whisk together the eggs, melted butter, milk, and vanilla extract until they are well combined.
4. Combine: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; some small lumps are fine.
5. Fold in Apples: Gently fold in the finely diced apples.
6. Fill Liners: Divide the batter evenly among the prepared muffin cups. Fill each about two-thirds full.
7. Bake: Bake for 18-22 minutes, or until a wooden skewer put into the center of a cupcake comes out clean.
8. Cool: Let the cupcakes cool in the muffin tin for a few minutes. Then, transfer them to a wire rack to cool completely. They must be completely cool before you frost them.

Whipping Up the Dreamy Cream Cheese Frosting:

1. Cream Butter & Cheese: In a large bowl, use an electric mixer. Beat the softened cream cheese and softened butter together on medium speed until smooth and creamy. This takes about 2-3 minutes.
2. Add Vanilla & Salt: Beat in the vanilla extract and salt.
3. Gradually Add Sugar: With the mixer on low speed, gradually add the powdered sugar, one cup at a time. Mix until it is fully mixed in and smooth. Increase the speed to medium-high and beat for another 1-2 minutes until light and fluffy.
4. Frost: Once the cupcakes are completely cool, frost them generously using an offset spatula or a piping bag.

How to Serve Apple Cinnamon Cupcakes with Cream Cheese Frosting

Serve these Apple Cinnamon Cupcakes with Cream Cheese Frosting as a delightful treat on their own. You can also garnish them with a light dusting of extra cinnamon, a tiny sprinkle of freshly grated nutmeg, or a few candied apple slices. They pair wonderfully with a warm mug of coffee, tea, or a spiced latte. For a dessert platter, arrange them with other fall treats.

How to Store Apple Cinnamon Cupcakes with Cream Cheese Frosting

Store frosted Apple Cinnamon Cupcakes with Cream Cheese Frosting in an airtight container in the refrigerator for up to 3-4 days because of the cream cheese frosting. Bring them to room temperature for about 15-20 minutes before serving for the best flavor and texture.

Tips to Make Apple Cinnamon Cupcakes with Cream Cheese Frosting

• Room Temperature Ingredients: Make sure your cream cheese and butter for the frosting are truly soft, but not melted. This helps create a smooth, lump-free consistency.
• Do Not Overmix: Overmixing the cupcake batter can make the cupcakes tough. Mix only until the dry ingredients are just combined.
• Cool Completely: This step is very important! Frosting warm cupcakes will cause the frosting to melt and make a mess. Be patient and wait for them to cool.
• Choose Your Apples Wisely: Use firmer, slightly tart-sweet apples like Honeycrisp or Gala. They hold their shape better when baked and add a lovely flavor contrast.
• Storage Savvy: Store frosted cupcakes in an airtight container in the refrigerator. Take them out to reach room temperature for 15-20 minutes before serving.

Variation

• Nutty Addition: Fold in ½ cup of chopped walnuts or pecans with the apples for more texture and flavor.
• Spiced Up: For a stronger flavor, add a pinch of ground ginger or allspice to the cupcake batter.
• Caramel Drizzle: Drizzle a little warm caramel sauce over the frosted cupcakes before serving for extra indulgence.
• Mini Marvels: Bake these cupcakes in mini muffin tins for smaller treats. Adjust the baking time as needed.

FAQs

• Q1: Can I make these Apple Cinnamon Cupcakes ahead of time?
• Yes! You can bake the unfrosted cupcakes one day before and keep them in an airtight container at room temperature. You can also make the frosted cupcakes one day ahead and store them covered in the refrigerator. Just bring them to room temperature for 15-20 minutes before serving for the best texture.

• Q2: What is the best way to store leftover Apple Cinnamon Cupcakes with Cream Cheese Frosting?
• Because of the cream cheese in the frosting, store these cupcakes in an airtight container in the refrigerator for up to 3-4 days.

• Q3: Can I use applesauce instead of fresh apples in these Apple Cinnamon Cupcakes?
• We highly recommend using fresh, finely diced apples. They give a much better texture and a burst of fresh apple flavor that makes these cupcakes special. Applesauce would change the texture a lot.

Delectable Apple Cinnamon Swirl Cupcakes with Vanilla Bean Cream Cheese Frosting

These delightful apple cinnamon swirl cupcakes, crowned with a luscious vanilla bean cream cheese frosting, offer a perfect balance of spiced fruit and creamy sweetness. Ideal for any occasion, they are sure to be a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 12 cupcakes

Calories 420 kcal

Equipment

• Oven
• 12-cup muffin tin
• Paper liners
• Large bowl
• Medium bowl
• Whisk
• Spatula
• Wire rack
• Electric mixer
• Wooden skewer
• Offset spatula or piping bag

Ingredients

  

For the Moist Apple Cinnamon Cupcakes

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar packed
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 2 large eggs
• ½ cup unsalted butter melted and cooled
• ½ cup milk (whole or 2%)
• 1 teaspoon vanilla extract
• 1 ½ cups fresh apples (Honeycrisp or Gala), peeled, cored, and finely diced

For the Luscious Vanilla Bean Cream Cheese Frosting

• 8 ounces cream cheese softened
• 1 stick unsalted butter (½ cup), softened
• 3-4 cups powdered sugar (confectioners' sugar), sifted
• 1 teaspoon vanilla extract (or ½ teaspoon vanilla bean paste)
• Pinch salt

Instructions

 

Cupcakes

• Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
• In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In a separate medium bowl, whisk together the eggs, melted butter, milk, and vanilla extract until smooth.
• Gently pour the wet ingredients into the dry ingredients and mix with a spatula until just combined, being careful not to overmix.
• Fold in the finely diced apples until they are evenly distributed throughout the batter.
• Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
• Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
• Allow cupcakes to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Frosting

• In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy (2-3 minutes).
• Beat in the vanilla extract (or paste) and a pinch of salt until fully combined.
• With the mixer on low, gradually add sifted powdered sugar, then increase speed to medium-high and beat for 1-2 minutes until light and fluffy.
• Once cupcakes are completely cool, generously frost them using an offset spatula or piping bag, then serve garnished as desired.

Notes

For the best results, ensure all ingredients for the frosting are at room temperature. Do not overmix the cupcake batter to keep them tender. Make sure cupcakes are completely cool before frosting.