These really moist Apple Spiced Cupcakes with Maple Buttercream are especially welcome during the fall when a fresh crop of apples is bountiful. Teamed up with all the warm spices of the fall and finished with a rich maple buttercream they're perfect for fall baking.
With cinnamon, ginger, cloves nutmeg, walnuts, cinnamon chips and apples, these cupcakes are extraordinarily moist. They go together in minutes and are easily made by seasoned or novice bakers.
Looking for more cupcakes - try one of these: Amazing Boston Cream Cupcakes, Banana Split Cupcakes, Malted Milk Frosted Cupcakes or the intriguing Strawberry Surprise Cupcakes.
Jump to:
- What Kind of Apples Should I Use?
- Real Maple Syrup or Pancake Syrup?
- What Else Makes these Special
- The Maple Buttercream
- Why YOu'll Want to Make these Cupcakes
- Recipe Ingredients
- Key Ingredients
- Step by Step Instructions
- Recipe FAQ'S
- Expert Tips
- More Easy Treats for Fall
- Apple Spiced Cupcakes with Maple Buttercream
What Kind of Apples Should I Use?
The best apples for these cupcakes are Granny Smith apples for two reasons. The first is they aren't overly juicy so they don't add much liquid to the batter. The second is they are more tart than sweet which is important to balance the brown sugar in the cupcakes and the maple buttercream.
It takes about 2 large or 3 medium apples for the 2 cups of shredded apples needed.
Real Maple Syrup or Pancake Syrup?
Definitely use real maple syrup for the best and most intense maple buttercream. Pancake syrup and maple extract just doesn't do the the buttercream justice.
What Else Makes these Special
Brown sugar adds a depth of flavor that granulated sugar cannot. Dark brown is especially good as it gives a caramel flavor to the cupcakes.. Generous amounts of all the fall spices of cinnamon, ginger, cloves and nutmeg as well as walnuts and cinnamon chips round out these special cupcakes.
What makes these cupcakes so very moist is the use of oil instead of butter in the batter. Because oil is a liquid and not a solid or semisolid such as butter, it doesn't set back up after baking. Butter solidifies when it cools or when stored in the refrigerator, creating a firmer, denser texture. Oil stays liquid both at room temperature and when chilled, meaning oil-based recipes such as like quick breads, muffins, cupcakes and snack cakes continue to feel soft and moist over time.
Liquid oil spreads and coats flour proteins (gluten) more evenly and thoroughly than solid fat. This barrier blocks the flour from absorbing too much water or bonding too tightly, preventing a tough or dry crumb.
The Maple Buttercream
The maple buttercream is of the easy American type with only 3 ingredients - powdered sugar, butter and real maple syrup replacing the usual cream so there is nothing else to get in the way of this marvelously flavored buttercream. Just be sure to beat it enough after the initial mix to bring it together to dissolve the powdered sugar and lighten the buttercream.
Why YOu'll Want to Make these Cupcakes
- I truly believe these are the most moist cupcakes you will ever make.
- With the exception of the maple syrup this recipe uses ingredients you probably have on hand.
- These cupcakes last for days (if they aren't eaten first) under a cake cover at room temperature or freeze well.
- The recipe goes together quickly and easily with no special techniques.
Recipe Ingredients
Apple Spiced Cupcakes
FRONT ROW: Cinnamon, ginger, nutmeg, cloves, Granny Smith apple
SECOND ROW: Baking soda, baking powder, salt
THIRD ROW: Walnuts, eggs, cinnamon chips, Granny Smith Apple
BACK ROW: Dark brown sugar, all-purpose flour, canola oil
Maple Buttercream
FRONT ROW: Unsalted Butter, real maple syrup
BACK ROW: Powdered sugar
Key Ingredients
- Dark Brown Sugar is used for it's deep caramel taste
- Either canola or vegetable oil is used for it's neutral flavor, adding tenderness and moisture to the cupcake batter.
- Walnuts are used but pecans may be substituted if desired.
- Granny Smith apples are the best for this recipe.
- Cinnamon chips reinforce the spices used for the cupcakes.
- It is important when making the Maple Frosting to have the butter very soft but not melting so it can dissolve powdered sugar and make a light, creamy buttercream.
Be sure to see the recipe card below for the full ingredients and instructions.
Step by Step Instructions
Step 1. Combine the flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda and salt in a bowl. Step 2. Whisk together and set aside. Step 3. Place the brown sugar, eggs and oil in the bowl of a processor. Step 4. Process to mix completely.
Step 5. Peel the apples and shred them to make 2 cups. Add them to the processor bowl and pulses 2 or 3 quick times to mix them in. Step 6. Transfer the mixture to a large bowl. Step 7. Fold in the flour. Step 8. Add the walnuts and cinnamon chips.
Step 9. Stir the walnuts and cinnamon chips in to complete the batter. Step 10 Fill the cupcake liners 3/4 full. If using jumbo cups used a #8 disher/scooper or 1/2 cup per cupcake. If using the regular size cupcake, use a #16 disher/scooper or 1/4 cup per cupcake. Bake as directed. Step 11. Place all of the ingredients for the frosting in the bowl of a mixer. Beat on low to combine and then move to medium high. Beat until very light and smooth with no grittiness. If it is too soft, add a bit more powdered sugar, if too stiff, a tablespoon or so to loosen it. Step 12. Using a #5 open star, pipe swirls of frosting on top of the cooled cupcakes.
Recipe FAQ'S
Cinnamon is a classic choice for apple cupcakes, but nutmeg, ginger, and allspice also complement the fruit beautifully. Together, these warm spices bring out the natural sweetness of the apples and give the cupcakes their signature fall flavor.
Using oil instead of butter and the apples keeps these cupcakes extra moist for days.
Absolutely. They can be frozen completely finished with the Maple Buttercream. Leave the cupcakes in their paper liners and simply freeze the cupcakes until they are hard. Wrap each cupcake in foil. They will freeze well for several months. Unwrap them and thaw on a cooling rack at room temperature.
Expert Tips
- Peel and shred the apples before adding them to the processor.
- Pulse the apples in with 2 or 3 quick pulses. Do not over process and make them disappear.
- Use dark brown sugar for the best taste.
- While the cinnamon chips are optional, they add a lot of flavor to the cupcakes.
- Make sure the butter is very soft but not melted or runny so the powder sugar can completely dissolve and the mixture become light.
- Use real maple syrup for the best flavor and texture for the cupcake.
More Easy Treats for Fall
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Apple Spiced Cupcakes with Maple Buttercream
Equipment
- 2 Jumbo or regular cupcake tins
- Food Processor
Ingredients
Apple Spiced Cupcakes
- 2 cups apples, shredded (2 large or 3 medium) Granny Smith's preferred
- 1 cup all-purpose flour (140 grams)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon table salt
- 1 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup dark brown sugar, packed (200 grams)
- 3/4 cup canola or vegetable oil
- 2 large eggs
- 1/2 cup walnuts (60 grams)
- 1/2 cup cinnamon chips, optional
Maple Buttercream
- 1/2 cup unsalted butter, very soft (114 grams or 1 stick)
- 3 cups powdered sugar (390 grams)
- 1/3 cup +1 tablespoon real maple syrup
Instructions
Apple Spiced Cupcakes
- Preheat the oven to 350°F. Line 16 regular size cupcake or 8 jumbo wells with paper liners.
- Shred the apples and set aside.
- Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
- Place the brown sugar, oil and eggs in the bowl of a processor. Process to mix completely. Add the shredded apples and pulse one or twice to mix in. Transfer to a large bowl.
- Fold in the flour until there is none visible. Stir in the walnuts and cinnamon chips.
- Fill the paper liners to within 3/4 of the top of the liners. Use a #8 disher/scooper or 1/2 cup for the jumbo muffins and a #16 or 1/4 cup for regular cups.
- Bake for 20 to 25 minutes for the jumbo cupcakes or 17 to 19 for the regular size. Cool completely on a cooling rack before frosting.
- TO MAKE IN A MIXER: Follow the same instructions but mix the flour mixture in on low, then add the walnuts and cinnamon chips, mixing briefly.
Maple Buttercream
- Place the softened butter, powdered sugar and 1/3 cup maple syrup in the bowl of a mixer. Mix on low to bring together. Raise the speed to medium and continue to whip until the powdered sugar has dissolved and the buttercream is not gritty. It should be smooth, very light and significantly increased in volume.
- If the buttercream is too stiff, add the additional 1 tablespoon maple syrup. If too loose, add a bit more powdered sugar to stiffen up.
- Pipe swirls on the cupcakes with a #8 open star.
- To store: Keep under a cake cover at room temperature for 3 days. To freeze, leave the cupcakes in their cupcake liners and freeze until hard, wrap individually in foil and store for 2 months. To thaw, place on a cooling rack, unwrap and thaw at room temperature.
- Yield: 16 regular size cupcakes or 8 jumbos.
Notes
Nutrition
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