These Apple Cupcakes for Fall are a cozy celebration of the season, blending warm spices and tender crumb in every bite. Moist and fragrant, they’re infused with fresh apple chunks and a hint of cinnamon, creating a comforting treat that feels like autumn in dessert form. Ready in just under an hour, they’re perfect for baking on a crisp afternoon or sharing at a gathering.

Topped with a velvety cream cheese frosting, these cupcakes offer a delightful contrast of smooth and fluffy textures. The sweet-tart apples shine through, balanced by the rich frosting, making each bite a harmonious blend of flavors. Whether enjoyed with a cup of tea or as a dessert centerpiece, they’re sure to bring warmth and joy to your table.

Ingredients for Apple Cupcakes for Fall

Apple Cupcakes:
1¼ cup (6 ¼ ounces/ 190 grams) All-Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Salt
¼ teaspoon Ground Cinnamon
½ cup (4 ounces /115 grams) Butter, at room temperature
1 cup (8 ounces/240 grams) Granulated Sugar
1 medium Egg, at room temperature
¼ cup (2 ounces / 60 grams) Milk
1½ cup Grated Gala Apples (roughly 1 large apple)
Buttercream Frosting:
½ cup (4 ounces / 115 grams) Salted Butter, softened to room temperature
½ cup (2 ounces / 60 grams) Powdered Sugar, sifted
1 tablespoon Milk
2 drops Red or Green Food Coloring (optional, for decoration)
5 Pretzels, broken (for stems)

Step-by-Step Instructions

Prepare the Oven: Preheat your oven to 350°F (180°C). Line a standard cupcake tin with paper liners.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
Cream Butter and Sugar: Using a mixer, cream together the butter and sugar on medium speed until fluffy and pale in color, about 4 minutes.
Add Egg: Beat in the egg on medium-high speed until fully combined.
Combine Wet and Dry Ingredients: Lower the mixer speed and mix in the flour mixture and milk until just combined.
Fold in Apples: Gently fold in the grated apples until just incorporated. Avoid overmixing to keep the cupcakes tender.
Fill the Tin: Spoon the batter into the lined cupcake tin, filling each about ¾ full. This should make roughly 12 cupcakes.
Bake: Bake for 20-25 minutes, or until the cupcakes are firm to the touch and a toothpick inserted into the center comes out clean. Let cool completely.
Make the Frosting: Using a whisk attachment, beat the softened butter on medium speed for 3 minutes until smooth. Gradually add the sifted powdered sugar, one spoonful at a time. Add the milk and food coloring (if using), then beat on high speed for 3 minutes until light and fluffy.
Decorate: Fill a piping bag fitted with a star nozzle with the buttercream. Pipe the frosting onto the cooled cupcakes to resemble apples. Add a broken pretzel piece to each as the stem.
Store: Keep the cupcakes in an airtight container at room temperature for up to 4 days.

Perfect Pairings: Sauce and Topping Ideas

Elevate your Apple Cupcakes with a drizzle of caramel sauce or a dollop of whipped cream for a decadent treat. For a crunchy twist, sprinkle chopped pecans or walnuts on top of the frosting. If you’re feeling adventurous, a light dusting of cinnamon sugar adds a warm, spiced finish.

Time-Saving Tips for Busy Bakers

To save time, grate the apple while the butter and sugar are creaming. Use a cookie scoop to portion the batter evenly into the cupcake liners—it’s quicker and ensures consistent sizes. If you’re short on time, skip the food coloring and opt for a simple swirl of frosting instead of the apple design.

Storage and Serving Suggestions

Store your cupcakes in an airtight container at room temperature for up to 4 days. For longer storage, freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting. These cupcakes are perfect for fall gatherings, lunchboxes, or as a sweet afternoon snack with a cup of tea or coffee.

Recipe Variations to Try

Swap Gala apples for Granny Smith for a tangier flavor, or add a teaspoon of vanilla extract to the batter for extra depth. For a nutty twist, fold in ½ cup of chopped walnuts or pecans. If you’re dairy-free, substitute the butter and milk with plant-based alternatives—just ensure they’re at room temperature for the best results.

Equipment Guidance for Success

A stand mixer with a paddle attachment makes creaming the butter and sugar a breeze, but a hand mixer works just as well. Use a box grater for the apples, and a piping bag with a star tip for the apple-shaped frosting. If you don’t have a piping bag, a zip-top bag with the corner snipped off works in a pinch.