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Apple Spiced Cupcakes with Maple Buttercream

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If you love the flavors of apple cake and maple frosting, these Apple Spiced Cupcakes with Maple Buttercream bring them together in one delicious bite. Shredded Granny Smith apples keep the cupcakes moist, while dark brown sugar, cinnamon, ginger, nutmeg and cloves build layers of warm spice. Walnuts add crunch, and optional cinnamon chips give every bite another burst of flavor.

The finishing touch is a creamy, three ingredient maple buttercream made with real maple syrup. These cupcakes are easy to prepare in a food processor or mixer and you can make them regular or Jumbo sizes. Just follow along to get the best flavor, texture, and frosting from every batch.

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.

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What are the best apples for apple cupcakes?

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.

Why use Real Maple Syrup In Maple Buttercream

Definitely use real maple syrup for the best and most intensely flavored maple buttercream. Pancake syrup and maple extract just doesn't do the buttercream justice.

What makes these apple cupcakes so moist?

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..

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 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.

How to Make 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

  • They stay moist. Oil and shredded apples help keep the cupcakes tender even after they cool.
  • There's more to the flavor beside cinnamon. Ginger, nutmeg and cloves complement the apples, while dark brown sugar adds a deeper caramel note.
  • The maple buttercream tastes like maple. Real maple syrup give this simple buttercream its distinctive flavor.
  • You can customize the texture. Walnuts add crunch, and cinnamon chips provide extra bursts of cinnamon flavor. the chips can be omitted if you prefer.
  • You can bake two sizes make regular cupcakes for individual treats or jumbo cupcakes when you want a more generous dessert.

Recipe Ingredients

Apple Spiced Cupcakes

Ingredients for the Apple Spiced cupcakes include all-purpose flour, baking powder, baking soda, salt, brown sugar, canola or vegetable oil, eggs, apples cinnamon, ginger, cloves, nutmeg walnuts and cinnamon chips.

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

Maple frosting ingredients are: unsalted butter, pure maple syrup and powdered sugar.

FRONT ROW: Unsalted Butter, real maple syrup

BACK ROW: Powdered sugar

Key Ingredients for the best apple cupcakes

  • 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.

how to make apple spiced cupcakes

This first collages hows the flour and spices, salt, baking powder and baking soda in a bowl, whisked together, the eggs, brown sugar and oil added to the processor bowl, and processed.

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.

This collages shows the apples cut in, the contents of the processor moved to a bowl, the flour folded in and the walnuts and cinnamon chips added.

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.

The last collage shows the finished batter the baked cupcakes, the frosting ingredients in the mixing bowl, and the frosted cupcakes on a cooling rack.

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 and bake for 20 to 25 minutes. If using the regular size cupcake, use a #16 disher/scooper or 1/4 cup per cupcake. Bake for 17 to 19 minutes. Step 11. Place all of the ingredients for the buttercream 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, add a tablespoon or so of maple to loosen it. Step 12. Using a #5 open star, pipe swirls of frosting on top of the cooled cupcakes.

apple spiced cupcake FAQ's

What spices go best with apples?

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.

How do you keep the apple cupcakes moist?

Using oil instead of butter and the apples keeps these cupcakes extra moist for days.

Can Apple Spiced Cupcakes be frozen?

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.

What are the best apples for apple spiced cupcakes?

Granny Smith apples are an excellent choice because their tart flavor balances the sweetness of the brown sugar and maple buttercream. They also tend to be less juicy than some other varieties so they don't add extra liquid to the batter. Use 2 large or 3 medium apples to make the 2 cups of shredded apples needed for this recipe.

Can I make maple buttercream with pancake syrup instead of real maple syrup?

Real maple syrup is the best choice for this recipe because it provides a distinctive maple flavor. Pancake syrup may produce a different flavor and consistency, so the results may not be the same.

tips for moist cupcakes and smooth maple buttercream

  • 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.
This is avphoto of six cupcakes on a cream colored plate.

More Easy Treats for Fall

A lot of work goes into each of my recipes and my only ask is that if you like the recipe or even the looks of it, please leave me a star rating to help me rank better.  It’s important and I appreciate it and I appreciate you.  

An Apple Spiced Cupcake with Maple Buttercream sits on a cream colored plate with a plate of more cupcakes behind it on a paisley cloth.

Apple Spiced Cupcakes with Maple Buttercream

Helen S. Fletcher
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 a rich maple buttercream they're perfect for fall baking.
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Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 18 minutes
Course Dessert
Cuisine American
Servings 16 small cupcakes
Calories 370 kcal

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

There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
Unless otherwise noted, salt refers to table salt.
­­­­­­­­­­­­­­­­Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
_______________________________________
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.
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.
 Use real maple syrup for the best flavor and texture for the cupcake.

Nutrition

Calories: 370kcalCarbohydrates: 49gProtein: 2gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 39mgSodium: 202mgPotassium: 85mgFiber: 1gSugar: 41gVitamin A: 221IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
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