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Moist Apple Cupcakes

Deliciously moist apple cupcakes topped with easy cinnamon buttercream, perfect for fall celebrations.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Fall
Calories: 240
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups 1 1/2 cups all-purpose flour
  • 1 tsp 1 tsp baking powder
  • 0.5 tsp 1/2 tsp baking soda
  • 0.5 tsp 1/2 tsp salt
  • 1 tsp 1 tsp cinnamon
  • 0.5 cups 1/2 cup unsalted butter, softened
  • 0.75 cups 3/4 cup granulated sugar
  • 2 pieces 2 eggs
  • 1 tsp 1 tsp vanilla extract
  • 0.5 cups 1/2 cup buttermilk
  • 1 cup 1 cup grated apple (about 1 medium apple)
For the buttercream
  • 0.5 cups 1/2 cup unsalted butter, softened
  • 2 cups 2 cups powdered sugar
  • 1 tsp 1 tsp cinnamon
  • 2 tbsp 2 tbsp milk
  • 1 tsp 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat oven to 350°F and line muffin tin with cupcake liners.
  2. In a bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  3. In the same bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time and vanilla extract.
  4. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour mix.
  5. Gently fold in grated apple.
  6. Scoop the batter evenly into the cupcake liners.
Baking
  1. Bake for 18-20 minutes, or until a toothpick comes out clean.
  2. Let the cupcakes cool completely before frosting.
Frosting
  1. For the frosting, beat softened butter until smooth.
  2. Gradually add powdered sugar and cinnamon, then mix in milk and vanilla extract until creamy.
  3. Frost the cooled cupcakes.

Notes

Store at room temperature in an airtight container for up to 3 days, in the refrigerator for up to a week, and unfrosted in the freezer for up to 3 months.