Apple cupcakes with cream cheese frosting have warm spices, grated apple and deliciously tangy cream cheese frosting. 
Today I’m skipping the apple pie and making apple cupcakes instead. They’re deliciously moist spice cake cupcakes that have a soft crumb and light texture. The batter is filled with grated apple that adds sweetness, flavor & even more moisture. Then they’re topped with fluffy cream cheese buttercream and a sprinkle of cinnamon.
I always love late summer & fall because the apples are the sweetest, juiciest, and crispiest. Last year to celebrate I made apple spice cake – which went absolutely bonkers on Pinterest. So I decided to celebrate apple season this year with these apple spice cupcakes.
Apple Cupcakes with Cream Cheese Frosting
These apple cupcakes are made from scratch and really quite easy to make. The spice cake flavor comes from warm brown sugar, cinnamon, nutmeg and just a touch of ground cloves. Then grated apple for our delicious apple flavor. 
For these cupcakes, a variety of apple types work. I typically use galas, honey crisp, ambrosia or pink lady. I like to use a flavorful, sweet apple that’s extra crispy. You can use granny smith apples for a more tart flavor , or use a combination of a sweeter apple and a tart apple. I don’t recommend using red delicious or MacIntosh apples however because I don’t find the flavor works well in baking.
The grated apple also adds moisture to the cupcakes making the crumb soft and delicate. Then we’re using 2 eggs for tenderness, and a little milk to ensure no dry cupcake crumbs. Just be careful when measuring the flour so that you don’t add too much. Give it a whisk first, then spoon & level it into a dry measuring cup. If you add too much flour – the cupcakes can get dry.
Then our apple cupcakes are topped with cream cheese frosting. It’s fluffy, creamy & perfectly pipeable. Because we want the frosting for cupcakes a little thicker than when it’s slathered on cake – we’re using more butter than cream cheese to help it stay thick.
You can frost each cupcake using a piping bag and tip like I did, or feel free to slather it on with a knife. Then I added a sprinkle of cinnamon and a little apple slice. **Dipping the apple slice in lemon juice helps to prevent browning** But I definitely wouldn’t plan to keep an apple slice in each cupcake for too long.
At the end of the day these apple cupcakes with cream cheese frosting are super flavorful, moist & just plain delicious. I love the combination of apples, cinnamon & cream cheese frosting – and they’re such an adorable way to get your apple a day! 
For more apple recipes, try these other favorites:
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter , softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 6 tablespoons milk*
- 1 cup grated apple** , peel the apples first to remove the skin
- 1/2 cup unsalted butter , softened
- 3 oz brick-style cream cheese***
- 2 1/2 - 3 cups powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon heavy cream , as needed
Preheat the oven to 350F degrees and line a muffin pan with papers. You'll end up with 12-15 cupcakes - so you may need 2 pans.
Whisk together the flour, baking soda, salt, cinnamon, nutmeg & cloves in a medium bowl.
In a separate bowl beat the butter and sugars until fluffy (about 2 minutes). Then mix in the vanilla & the eggs 1 at a time.
Turn the mixer to low speed. Beat in about 1/2 of the flour mixture followed by the milk.
Bet in the rest of the flour followed by the grated apple.
Spoon the batter into the prepared muffin pan filling each about 2/3 to 3/4 full.
Bake for 17-20 minutes or until an inserted toothpick comes out clean.
Beat the butter until no lumps remain and it starts to look paler in color.
Then mix in the cream cheese (be careful to only mix it until combined).
Beat in the 2 1/2 cups powdered sugar and salt, starting with the mixer on low speed.
If the frosting isn't quite sweet enough or is too thin - mix in a little more powdered sugar. If it's too thick, then mix in 1 tablespoon of cream.
Frost the cooled cupcakes using a piping bag and tip (I used a Wilton 1M) or a knife. Optionally sprinkle with cinnamon & an apple slice (right before serving)
*Skim, 1%, 2%, whole milk or buttermilk work well. Almond milk works too.
**I recommend using galas, honeycrisp, pink lady, or ambrosia apples. Green apples work for a more tart flavor. I don't recommend using McIntosh or red delicious apples for this recipe.
***Use full-fat brick style cream cheese.
they look great