Apple Spiced Cupcakes with Maple Buttercream
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.
Servings: 16 small cupcakes
Calories: 370kcal
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.
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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: 370kcal | Carbohydrates: 49g | Protein: 2g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 202mg | Potassium: 85mg | Fiber: 1g | Sugar: 41g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
