Best 20 Apple Cupcakes Recipes

CARAMEL APPLE-SPICE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake mix as directed on box, using water, oil and eggs. Stir in chopped apple. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In large bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Spoon frosting into decorating bag fitted with star tip; pipe on tops of cupcakes. Drizzle with caramel topping. Top each cupcake with cinnamon stick. Sprinkle with ground cinnamon. Store loosely covered in refrigerator.

APPLE PIE STUFFED CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or spray muffin cups with cooking spray.
• In large bowl, mix cake mix, water, oil and eggs until smooth. Fill cups two-thirds full of batter. Bake 12 to 15 minutes or until cupcakes are set and bounce back when gently touched. Transfer to cooling rack to cool completely, about 20 minutes.
• Use small round cutter or wide end of decorating tip to cut out center of each cupcake. Fill centers with apple pie filling.
• In medium bowl, beat whipping cream, powdered sugar and vanilla to stiff peaks. Spoon on tops of cupcakes, or fill decorating bag fitted with star tip, and create decorative swirls.
• Refrigerate cupcakes until ready to serve. Drizzle with caramel topping, and sprinkle with walnuts just before serving.

APPLE PIE CUPCAKES

Steps:

• For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside.
• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier.
• Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
• For the whipped topping: Beat the cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon.

APPLE CIDER CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
• Whisk in the eggs, 1 at a time, until fully incorporated.
• Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
• Add the remaining flour and the rest of the cider and whisk until completely combined.
• Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about ⅔ full.
• Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
• Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
• Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
• Add the cinnamon, apple cider, and vanilla and mix to combine.
• Transfer the frosting to a piping bag or zip-top bag.
• Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.
• Enjoy!

CARAMEL APPLE CUPCAKES

Steps:

• Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners., Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack., In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.

APPLE PIE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 mini muffin tins with paper cups or grease with butter.
• Combine flour, baking powder, cinnamon, and nutmeg in a bowl.
• Beat sugar, milk, eggs, and vanilla extract together in a bowl using an electric mixer until creamy. Gradually add melted butter to the mixture. Add the flour mixture gradually, beating until combined. Fold in apples. Pour batter into the mini muffin cups.
• Bake in the preheated oven until golden, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool completely, at least 15 minutes, while making the icing.
• Beat butter in a large bowl using an electric mixer until creamy. Gradually add sugar, milk, cinnamon, and nutmeg, beating until well blended. Spread icing over the cupcakes.

APPLE CRUMBLE CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 160°C (325°F).
• In a medium saucepan, cook the apple, sugar, cinnamon, nutmeg, lemon zest, vanilla extract, and the juice of half a lemon until soft and fragrant.
• Mash until the mix resembles a paste. Let cool.
• Cream the butter and brown sugar with a hand mixer in a large bowl, smoothing out with a wooden spoon if needed.
• Sift in the flour, cornflour, baking powder, cinnamon, and ground cloves and mix until incorporated.
• Add one of the eggs and mix in. Repeat twice until all three eggs are fully incorporated to make the batter. Fold in the apple mixture.
• Pour cupcake mix into a muffin tin lined with cupcake cases. Fill about halfway. Bake for 30-35 minutes. Let cool.
• In a small bowl, rub the flour, oats, brown sugar, and butter together with your fingers until you have a crumble. Transfer to a small tin and toast under the grill for 5-10 minutes until golden brown.
• Top the cupcakes with whipped cream and the crumble mix.
• Enjoy!

APPLE PIE CUPCAKES

Steps:

• Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
• In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
• Meanwhile, in small bowl, mix Topping ingredients with fork or hands until crumbly. Set aside.
• Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup.
• Divide Apple Filling evenly onto rolls in muffin cups. Divide Topping evenly over Filling.
• Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes.
• Serve cupcakes topped with whipped cream and a drizzle of syrup.

APPLE CIDER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together brown sugar, melted butter, and white sugar in a stand mixer until thoroughly combined. Add eggs and mix well. Add flour, cinnamon, baking soda, and salt; mix until combined. Add apple cider and vanilla extract and beat on high speed for 2 minutes. Divide batter evenly into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• While cupcakes are cooling, combine cream cheese and softened butter in the bowl of a stand mixer and beat until blended. Add powdered sugar and vanilla extract; beat until frosting is creamy. Top cooled cupcakes with frosting.

CINNAMON APPLE CUPCAKES

Steps:

• Cinnamon Apple Cupcake:
• Preheat the oven to 350°F. Line two standard cupcake tins with 15 paper liners.
• Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
• Slowly add in eggs, one at a time, and mix on medium speed until combined.
• Reduce speed to low and add vanilla extract, milk, and sour cream.
• In a separate bowl, combine both flours, baking soda, salt, and cinnamon. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.
• Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
• Cinnamon Apple Filling:
• In a small saucepan over low heat, combine diced apple with sugar and cinnamon.
• Simmer for 15 minutes, stirring occasionally, until apples are soft.
• Set aside to fill cupcakes with later.
• Cinnamon Cream Cheese Frosting:
• With a hand or stand mixer, beat softened butter and cream cheese together on medium speed for 3 minutes.
• Add vanilla and mix on medium speed until thoroughly combined.
• Slowly add powdered sugar and beat on low for 1 minute.
• Add cinnamon and gradually increase the speed to high and beat for 3 minutes, until fluffy.
• Apple Fritter Topping:
• Combine flour and next seven ingredients including apples in a medium bowl.
• Heat the 2 cups vegetable oil in a frying pan over medium high heat for 3 minutes. Lower heat to medium, and using an ice cream scoop or large spoon, drop 1/4 cupfuls of batter into the hot oil.
• Fry about 2 to 3 minutes on each side, until golden. Remove fritters with a slotted spoon, and place on a plate lined with a paper towel to absorb the excess oil.
• Continue until all the batter is gone, being careful not to overcrowd the pan while frying.
• While hot, sprinkle the fritters with cinnamon and sugar.
• After cooled, cut fritters into pieces to top cupcakes.
• To Assemble Cupcakes:
• Once cool, poke small holes in each cupcake, using a circle pastry tip or an apple corer. Insert one tablespoon of the Cinnamon Apple Filling into each cupcake. Gently pipe each cupcake with Cinnamon Cream Cheese Frosting. Garnish with an Apple Fritter Topping piece on top of each cupcake.

APPLE BANANA CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

APPLE STREUSEL CINNAMON SWIRL CUPCAKES

Steps:

• Position a rack in the middle of the oven. Preheat the oven to 350°F Line 12 muffin tin cups with paper cupcake liners.
• Make the swirl and topping: In a small bowl, stir the sugar and cinnamon together.
• Make the cupcakes: In a small bowl, mix together the grated apple and the 2 tablespoons cinnamon sugar; set aside.
• In a large bowl, stir the flour, sugar, baking soda, and salt together. Make a well in the center of the flour mixture and add the eggs, oil, and vanilla, stirring until blended. Stir the reserved apple mixture, with any juice that bas been released.
• Spoon about 2 tablespoons of the batter into each paper liner. Sprinkle ½ teaspoon cinnamon sugar over the batter in each liner. Spoon the remaining batter over the cinnamon sugar, using a scant 2 tablespoons of batter for each cupcake.
• Use a pastry brush to dab the top of the batter with the melted butter. Sprinkle the remaining cinnamon sugar over the top of the cupcakes.
• Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 25 minutes.
• Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.

WINNING RECIPE CARAMEL APPLE CUPCAKES WITH VANILLA BEAN CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
• In a large bowl using an electric mixer on low speed, combine the sugar, eggs, butter, and vanilla extract until blended. In a separate large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture, mixing on low until blended. Stir in the apples.
• Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 15 to 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
• Either pipe Vanilla Bean Cream Cheese Frosting onto the cupcakes using a pastry bag and your favorite tip, or spread each cupcake with the frosting. Drizzle each cupcake with caramel syrup.
• In a large bowl using an electric mixer on low speed, beat the butter, cream cheese, and vanilla bean paste until smooth and thoroughly blended. Slowly add the powdered sugar and salt. Mix until smooth.

CARAMEL APPLE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
• Place cake mix into a large bowl, and pour in water, vegetable oil, and eggs. With an electric mixer on low speed, beat until moistened and combined, about 30 seconds. Increase mixer speed to medium, and beat for 2 minutes. Stir in the chopped apple, and fill the prepared cupcake cups about 2/3 full.
• Bake in the preheated oven until lightly browned and a wooden toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove cupcake pans to a wire rack to cool.
• When cupcakes have cooled, melt the caramels with evaporated milk in a saucepan over low heat, stirring constantly until smooth and combined, about 4 minutes. Spread the caramel icing over the cupcakes, and sprinkle with chopped peanuts. Insert a wooden stick into the center of each cupcake.

SPICED APPLE CUPCAKES WITH SALTED CARAMEL FROSTING

Steps:

• Heat oven to 375°F. Place Reynolds Baking Cup in each of 12 regular-size muffin cups
• In large bowl, beat all cupcake ingredients except apple with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in apple. Fill muffin cups about three-fourths full.
• Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove cupcakes from pan to cooling rack; cool completely.
• In small bowl, mix frosting and caramel topping until smooth and spreadable. Frost cupcakes. Sprinkle with kosher salt.

CARAMEL APPLE CUPCAKES

Steps:

• Cupcakes:
• Preheat the oven to 350°F. Line a standard cupcake pan with twelve paper baking cups, and a second pan with six baking cups, or grease pans with butter if not using baking cups.
• Sift together the flour, baking powder, cinnamon, and salt on a sheet of parchment paper or wax paper and set aside.
• Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated, approximately 3 to 5 minutes.
• Add the eggs one at a time, mixing slowly on medium speed, after each addition. It's important to add them one at a time so that they will completely incorporate into the batter and you don't put too much weight on your batter at once. This would collapse all the little air bubbles you created when you creamed the butter and sugar.
• Reduce the speed to low. At this stage, it's always important to mix as slowly and as little as necessary since you don't want to traumatize your batter. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. It's important to add the flour and water little by little like this, so that your batter does not have too much weight thrown on it and that you allow each amount of flour and water to completely mix into the batter. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and beat just until combined.
• Using a spatula, fold the grated apple into the batter. Take care not to overmix the batter. If you overmix the batter, the cupcakes will not be light and fluffy but instead very dense.
• Use a standard-size ice-cream scoop to fill each baking cup with batter, so the cups are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. After 5 minutes, transfer the cupcakes to a wire rack to cool completely for approximately 20 minutes. It's always best to cool the cupcakes at room temperature. Putting them in the refrigerator to cool can dry out the cake.
• Vanilla cream-cheese frosting:
• Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.
• Caramel:
• Pour the sugar and water into a large saucepan. Heat on medium-high heat and stir constantly until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. After all the sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove from heat and, using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 5 minutes at room temperature. Refrigerate for 20 minutes to thicken further before you use to fill or decorate.

BIG APPLE CRUMBLE CUPCAKES

Steps:

• For the crumble:
• Preheat the oven to 350°F.
• In a medium mixing bowl, combine all of the ingredients, and mix together using your fingertips. Spread the crumb mixture on a cookie sheet lined with parchment paper, and bake for 30 minutes or until the crumble reaches a golden brown color. Let cool and set aside. Leave the oven on to bake the cupcakes.
• For the cupcakes:
• Line a cupcake pan with twelve paper baking cups and a second pan with six baking cups.
• Sift together the flour, baking powder, cinnamon, and salt, and set aside.
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
• Add the eggs one at a time, mixing slowly after each addition.
• Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating slowly until well incorporated. Add another third of the flour mixture, followed by a third of the hot water. Add the remaining flour mixture, followed by the remaining hot water, and beat just until combined. Stop to scrape down the bowl as needed.
• Using a spatula, fold the grated apple and half of the apple crumble mixture into the batter.
• Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. After 5 minutes, transfer the cupcakes to a wire rack to cool completely for approximately 20 minutes.
• For the frosting:
• Place all ingredients in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat until the frosting is light and airy, approximately 3 to 5 minutes. Frost each cupcake with a signature swirl (see below), and top with a sprinkling of the remaining apple crumble.

APPLE-FIG BREAD PUDDING CUPCAKES WITH MAPLE SAUCE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease 6 jumbo muffin cups with shortening.
• In large bowl, mix bread cubes, apple and figs. In small saucepan, cook 1 cup brown sugar, the milk and 1/4 cup butter over medium heat until butter is melted. Remove from heat; stir in cinnamon and vanilla. Pour over bread mixture in bowl. Add eggs; toss to coat. Spoon mixture into muffin cups, filling to tops of cups.
• Bake 30 to 34 minutes or until center is set and apples are tender. Cool while making sauce.
• In 1-quart saucepan, stir granulated sugar, 1/3 cup brown sugar, the whipping cream and 1/3 cup butter. Heat to boiling over medium heat, stirring occasionally. Remove from heat; stir in maple flavor.
• Remove warm cupcakes from pan; place on serving plates. Spoon warm sauce over cupcakes. Garnish with maple candies.

APPLE STREUSEL CINNAMON SWIRL CUPCAKES RECIPE

Steps:

• Position a rack in the middle of the oven. Preheat oven to 350 degrees. Line 12 muffin tin cups with paper cupcake liners. Make the swirl and topping. In a small bowl, stir the sugar and cinnamon together. Make the cupcakes. In a small bowl, mix the grated apple and the 2 tbsp. of cinnamon sugar together; set aside. In a large bowl, stir the flour, sugar, baking soda, and salt together. Make a well in the center of the flour mixture and add the eggs, oil, and vanilla, stirring until the ingredients are smoothly blended. Stir in the reserved apple mixture, with any juice that has been released. Spoon about 2 tbsp. of batter into each paper liner. Sprinkle 1/2 tsp. cinnamon sugar over the batter in each liner. Spoon the remaining batter over the cinnamon sugar, using a scant 2 tbsp. of batter for each cupcake. Use a pastry brush to dab the top of the batter with the melted butter. Sprinkle the remaining cinnamon sugar over the top. Bake just until the tops are light brown and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes on a wire rack. Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completey. Makes 12 regular cupcakes.

CARAMEL APPLE CUPCAKES

Steps:

• Heat oven to 350°F Place paper baking cups into 24 muffin pan cups; set aside.
• Combine flour, baking powder, baking soda, salt and apple pie spice in medium bowl. Combine all remaining cupcake ingredients except apples in large bowl. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Add flour mixture; stir until just moistened. Stir in apples.
• Fill each prepared muffin cup with about 1/4 cup batter. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely.
• Combine 1/2 cup brown sugar, 4 tablespoons half & half and 2 tablespoons butter in 1 1/2 quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved (4 to 5 minutes). Remove from heat. Stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. Stir in vanilla. Frost cupcakes.
• Tip: An easy way to shred the apples is to core and halve them before shredding. Leave the peel on for a little color and texture.