Spiced Apple Cinnamon Cupcakes with Tangy Cream Cheese Frosting
These delightful spiced apple cinnamon cupcakes are bursting with warm flavors and topped with a creamy, tangy cream cheese frosting, perfect for any occasion.
Equipment
- Large bowl
- Whisk
- Spatula
- 12-cup muffin pan
- Paper liners
- Oven
- Toothpick
- Wire rack
- Electric mixer
- Piping bag
- Offset spatula
Ingredients
Ingredients for the Spiced Apple Cinnamon Cupcakes:
- 1 ½ cups All-purpose flour
- ¾ cup Granulated sugar
- ¼ 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 at room temperature
- ½ cup Unsalted butter 1 stick, melted and cooled
- ½ cup Milk at room temperature
- 1 teaspoon Vanilla extract
- 1 ½ cups Apples peeled, cored, and finely diced (about 2 medium apples, like Granny Smith or Honeycrisp)
Ingredients for the Tangy Cream Cheese Frosting:
- 8 ounces Cream cheese softened
- ½ cup Unsalted butter 1 stick, softened
- 3-4 cups Powdered sugar sifted (adjust to your preferred sweetness and thickness)
- 1 teaspoon Vanilla extract
- 1-2 tablespoons Milk or cream optional, for thinning if needed
Instructions
A. Crafting Your Spiced Apple Cinnamon Cupcakes:
- Peel, core, and finely dice the apples, then set them aside.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- In a separate medium bowl, whisk together the eggs, melted butter, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients, mixing with a spatula until just combined; do not overmix, then gently fold in the diced apples.
- Line a 12-cup muffin pan with paper liners and fill each about two-thirds full with batter, then bake in a preheated oven at 375°F (190°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting.
B. Whipping Up the Tangy Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy.
- Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition.
- Mix in the vanilla extract; if the frosting is too thick, add milk or cream one tablespoon at a time until it reaches your desired consistency.
- Once the cupcakes are completely cool, frost them using a piping bag or an offset spatula.
Notes
Ensure all ingredients, especially eggs, milk, cream cheese, and butter, are at room temperature for best results. Do not overmix the cupcake batter, as this can lead to tough cupcakes. Make sure the cupcakes are completely cooled before frosting to prevent the frosting from melting.