Apple Spice Cupcakes
If you enjoy a classic apple spice cake then you are going to love these Apple Spice Cupcakes. These moist and flavorful cupcakes are made with a simple apple cider cake batter that is topped with a homemade cinnamon buttercream frosting.
Servings 12
Ingredients
For the cupcakes
- ½ cup (113 g) unsalted butter, softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (105 g) light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (195 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon allspice
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup (120 ml) apple cider, at room temperature
For the filling
- 2 tablespoons unsalted butter
- 2 cups (230 g) peeled & chopped apples, about 2 medium apples
- ⅓ cup (70 g) light brown sugar, packed
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons cornstarch
- 1 tablespoon apple cider
For the frosting
- 1 cup (256 g) unsalted butter, softened
- 3 cups (360 g) confectioners’ sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3-4 tablespoons heavy cream
Instructions
Make the cupcakes
- Preheat the oven to 350ºF. Line a 12 cup muffin pan with paper liners.
- In a large mixing bowl, beat the butter on medium speed until creamy. Add the sugars, continue to beat for 3 minutes. With the mixer set to low, beat in the eggs, one at a time, mixing well after each addition. Beat in the vanilla.
- In a separate bowl, combine the flour, cinnamon, cloves, allspice, salt, and baking powder. Stir with a whisk to combine. Gradually add to the butter mixture alternating with the apple cider. Begin and end with the flour mixture.
- Fill the cups of the prepared muffin pan ⅔ of the way full. Bake for 15 to 20 minutes or until a wooden toothpick inserted into the centers comes out clean.(Save time by making the filling while the cupcakes bake.)
- Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the filling
- In a large skillet, heat the butter over medium heat.
- Add the apples, brown sugar, and cinnamon. Cook until the apples are tender, about 10-12 minutes.
- In a small bowl, whisk the cornstarch into the apple cider then stir it to the apple mixture. Continue to cook until the juices thicken.
- Remove from heat and cool completely.
- Cut the centers out of each cupcake and fill the cavity with 1 tablespoon of apple filling.
Make the frosting
- In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth and creamy.
- Gradually beat in the powdered sugar and cinnamon. Slowly beat in the vanilla, followed by the cream.
- Continue mixing until the frosting becomes thick and fluffy, about 5 minutes. Top the cupcakes with frosting.
Notes
- Apple cider: Apple cider adds flavor to the cupcakes and filling. If you don’t have it, use whole milk in the cupcake and water in the filling.
- Apple: I prefer Granny Smith apples for their tart flavor, but you can use any variety you wish.
- Heavy cream: Cream will give the frosting a thick and luscious texture. In a pinch, you can use whole milk instead.
- Keep frosted and filled cupcakes covered and stored in the refrigerator for up to 5 days.
- The cupcakes can be made ahead 1 day in advance. Keep covered and stored at room temperature.
- The filling can be made 1 day in advance. Cover tightly and store in the refrigerator.
- The frosting can also be made 1 day in advance. Cover tightly and store in the refrigerator until ready to use. Bring to room temperature, then re-whip before using. If the frosting is too thick, you may thin it out with 1-2 tablespoons of heavy cream.
- The frosted or unfrosted cupcakes can be frozen for up to 2-3 months. Thaw in the refrigerator overnight, then bring to room temperature if desired.