Moist Apple Cupcakes with Heavenly Cinnamon Buttercream Recipe
Introduction
These Moist Apple Cupcakes with Heavenly Cinnamon Buttercream are a delightful treat perfect for any occasion. Soft, flavorful, and topped with a rich cinnamon-infused frosting, they capture the warmth of autumn in every bite.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup grated apple (about 1 medium apple)
- For the buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp cinnamon
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Step 2: In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
- Step 3: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 4: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Step 5: Gently fold in the grated apple until evenly distributed. Divide the batter evenly among the cupcake liners.
- Step 6: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
- Step 7: To make the buttercream, beat the softened butter until smooth. Gradually add powdered sugar and cinnamon, mixing well.
- Step 8: Add the milk and vanilla extract, beating until the frosting is creamy and spreadable. Frost the cooled cupcakes generously.
Tips & Variations
- Use tart apples like Granny Smith for a tangy contrast to the sweet frosting.
- For extra texture, add chopped walnuts or pecans into the batter.
- If you don’t have buttermilk, substitute with regular milk mixed with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
- For a spicier frosting, sprinkle a pinch of nutmeg or allspice along with the cinnamon.
Storage
Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of apple?
Yes, you can use any apple variety you like. Firmer, tart apples such as Granny Smith work well to balance sweetness, but sweeter apples like Fuji or Gala will also make delicious muffins.
How do I avoid soggy cupcakes with the grated apple?
Make sure to squeeze out excess moisture from the grated apple using a clean towel before folding it into the batter. This prevents the cupcakes from becoming too wet.
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Moist Apple Cupcakes with Heavenly Cinnamon Buttercream Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
These Moist Apple Cupcakes with Heavenly Cinnamon Buttercream are a deliciously tender treat perfect for any occasion. Made with fresh grated apple and warm cinnamon-spiced buttercream, these cupcakes offer a delightful balance of fruity freshness and creamy sweetness, baked to perfection for a moist texture.
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup grated apple (about 1 medium apple)
Cinnamon Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp cinnamon
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and promote even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon to evenly distribute the leavening agents and spices.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Then, add the eggs one at a time, incorporating each fully before adding the next, followed by the vanilla extract.
- Combine wet and dry: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition to keep the batter light.
- Add grated apple: Fold the grated apple into the batter carefully to distribute evenly without overmixing.
- Fill and bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool completely.
- Prepare buttercream: Beat the softened butter until smooth and creamy. Gradually add the powdered sugar and cinnamon, continuing to beat to achieve a fluffy texture.
- Finish frosting: Add the milk and vanilla extract, mixing until the buttercream is creamy and spreadable.
- Frost cupcakes: Once the cupcakes have cooled completely, frost them generously with the cinnamon buttercream using a spatula or piping bag as desired.
Notes
- Ensure apples are well-grated and not chunky for even distribution.
- Use room temperature butter and eggs to help create a smoother batter.
- For a stronger cinnamon flavor, sprinkle a small pinch of cinnamon on top of the frosted cupcakes.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Allow cupcakes to cool fully before frosting to prevent melting the buttercream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cupcakes, cinnamon buttercream, moist cupcakes, baked desserts, fall desserts, easy cupcake recipe
