There are few things I love more this time of year than spending an afternoon in the kitchen baking something that makes the entire house smell like fall. And if that something involves apples, cinnamon, and cream cheese frosting? Even better.
These apple cinnamon cupcakes are everything I want in a fall dessert. They're soft, moist, full of warm spices, and topped with a generous swirl of homemade cinnamon cream cheese frosting. Think apple cake, but in cupcake form.
The secret is using freshly grated Granny Smith apples instead of chopped apples. They practically melt into the batter as the cupcakes bake, giving them the most wonderful texture without any big chunks of fruit. It's also a great way to get that delicious apple flavor in every bite.
They're perfect for fall gatherings, Thanksgiving, an afternoon treat with coffee, or just because you feel like baking something cozy on a chilly November day. I made them for our annual Halloween party this year and they were a hit! I ended up using the apples from our trip to the apple orchard last month, which felt like a great way to not let the mountain of apples we picked go to waste.
And the best part is they're surprisingly easy to make.
Apple Cinnamon Cupcakes
Prep Time: 20 minutes
Cook Time: 20–24 minutes
Total Time: Approximately 45 minutes, plus cooling
Servings: Approximately 18–24 cupcakes
Ingredients
For the Apple Cupcakes:
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¾ teaspoon kosher salt
½ cup (1 stick) unsalted butter, melted and slightly cooled
2 cups packed light brown sugar
2 large eggs
2 cups peeled, finely grated Granny Smith apples (approximately 3–4 apples, depending on size)
For the Cinnamon Cream Cheese Frosting:
¼ cup unsalted butter, softened to room temperature
4 ounces full-fat cream cheese, softened to room temperature
2 cups powdered sugar, sifted
¾ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon salt
Instructions
Make the Apple Cupcakes
Preheat the oven. Preheat your oven to 350°F and line a standard muffin tin with cupcake liners.
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt. Set aside.
Combine the wet ingredients. In a large mixing bowl, whisk together the melted butter, brown sugar, and eggs until smooth and well combined.
Add the apples. Peel and finely grate your Granny Smith apples using a box grater. Gently fold the grated apples, along with their natural juices, into the wet ingredients. There's no need to squeeze out the moisture!
Combine everything. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cupcakes dense.
Fill the cupcake liners. Divide the batter evenly among the prepared cupcake liners, filling each approximately two-thirds full.
Bake. Bake for approximately 20–24 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool completely. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack. Let them cool completely before frosting.
Make the Cinnamon Cream Cheese Frosting
In a medium bowl, sift together the powdered sugar and cinnamon. Set aside.
Using a hand mixer or stand mixer, beat the softened butter and cream cheese together until smooth, light, and fluffy.
Add the vanilla extract and salt, mixing until combined.
Gradually add the powdered sugar mixture, beating on low speed until incorporated.
Increase the mixer speed to medium-high and beat for approximately 1 minute, until the frosting is creamy and fluffy.
Once the cupcakes have cooled completely, spread or pipe the frosting onto each cupcake.
For an extra little touch, sprinkle a bit of cinnamon over the frosting before serving.
A Few Tips for the Best Apple Cupcakes
Use Granny Smith apples. Their tartness balances the sweetness of the brown sugar and cream cheese frosting beautifully.
Grate the apples finely. This is what makes these cupcakes so good! The apples blend right into the batter, creating a wonderfully moist texture without any noticeable chunks.
Don't overmix the batter. Stir just until everything comes together. A lighter hand makes for a softer cupcake.
Let them cool before frosting. I know it's tempting to frost them while they're still warm, but the cream cheese frosting will melt if you don't let them cool completely.
Store them in the refrigerator. Because of the cream cheese frosting, keep any leftover cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature briefly before serving for the best texture.
The Perfect Cozy Fall Treat
I think what I love most about these cupcakes is how simple they are. Just apples, cinnamon, brown sugar, and a really good frosting.
And if you want to make them even better, try warming an unfrosted cupcake in the microwave for about 10–15 seconds before adding a spoonful of frosting. The warm apple cake and cool cinnamon cream cheese frosting together are ridiculously good.
Happy baking! 🤎