Apple Cupcakes Recipe - The Cookie Rookie® (2024)

5 from 6 votes

Author: Becky Hardin

For the Apple Cupcakes

• ▢ ½ cup unsalted butter 113 grams (1 stick)
• ▢ 1½ cups all-purpose flour 180 grams
• ▢ 1 teaspoon baking soda 6 grams
• ▢ ¼ teaspoon baking powder 1 gram
• ▢ ½ teaspoon kosher salt
• ▢ 1 teaspoon ground cinnamon 3 grams
• ▢ ½ cup brown sugar 107 grams
• ▢ ½ cup granulated sugar 100 grams
• ▢ 2 large eggs 100 grams, room temperature
• ▢ ⅓ cup milk 76 grams, room temperature
• ▢ 2 teaspoons pure vanilla extract 8 grams
• ▢ 1 large apple peeled and finely chopped

For the Cream Cheese Frosting

• ▢ 1 cup unsalted butter 226 grams, room temperature (2 sticks)
• ▢ 8 ounces cream cheese 117 grams, room temperature and cut into cubes (1 brick)
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ ⅛ teaspoon kosher salt
• ▢ 4 cups powdered sugar 452 grams
• ▢ ½ cup brown sugar 107 grams
• ▢ 1½ teaspoons ground cinnamon 5 grams
• ▢ 3-4 tablespoons heavy cream 43-57 grams

For the Apple Cupcakes

• Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.

• Add the butter to a small saucepan set over medium heat. Once the butter has melted, begin stirring constantly until the butter gets foamy, then begins to brown. This will take 5-8 minutes. Once browned, pour the butter into a small bowl and set aside to cool.

  ½ cup unsalted butter

  

• In a medium bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon together.

  1½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon

  

• In a large bowl, whisk the browned and cooled butter, brown sugar, sugar, eggs, milk, and vanilla extract together.

  ½ cup brown sugar, ½ cup granulated sugar, 2 large eggs, ⅓ cup milk, 2 teaspoons pure vanilla extract

  

• Add the dry ingredients to the wet and stir until just combined. Fold in the apples.

  1 large apple

  

• Fill the cupcake liners ¾ of the way full (you may need more than 12). Bake for 20-25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.

  

• Let cool in the pan for 3 minutes, then transfer to a wire rack to cool completely.

For the Cream Cheese Frosting

• Once the cupcakes are cool, make the frosting. Using an electric mixer, beat the butter until smooth, about 2 minutes.

  1 cup unsalted butter

  

• Add in the cream cheese and beat until smooth, about 2 minutes.

  8 ounces cream cheese

  

• Add in the vanilla and salt, beating until incorporated.

  1 teaspoon pure vanilla extract, ⅛ teaspoon kosher salt

• Turn the mixer down to low and slowly add in the powdered sugar.

  4 cups powdered sugar

  

• Add in the brown sugar and cinnamon. Mix until well combined and creamy, another 1-2 minutes.

  ½ cup brown sugar, 1½ teaspoons ground cinnamon

  

• Add in 3 tablespoons of the cream and mix until light and fluffy, about 3 minutes. If the frosting seems thick, add in the last tablespoon of cream and beat again.

  3-4 tablespoons heavy cream

• Frost the cupcakes as desired and serve.

• If using salted butter, omit the kosher salt.
• For gluten-free apple cupcakes, swap the all-purpose flour for a gluten-free 1:1 baking flour.
• For richer-flavored cupcakes, use dark brown sugar instead of light.
• You can use any milk you like, including plant-based milk.
• While I recommend Granny Smith apples, you can also use Gala, Honeycrisp, or Pink Lady.
• In place of the heavy cream, you can use half-and-half.
• Avoid using a dark pan when browning the butter. A white or light stainless pan will help you gauge the color of the butter.
• Use room temperature ingredients for the best results (this includes the browned butter!)
• Depending on the size of your cupcake tin, you may end up with enough batter to make more than 12 cupcakes. You can bake them in a second cupcake tin at the same time.
• Don’t overfill the cupcake wells or your cupcakes may spill over.
• Be sure to use full-fat, brick-style cream cheese for the best frosting. Low-fat or spreadable cream cheese will not work!

Storage:Store apple cupcakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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