Apple Cupcakes for Fall

Shaziya

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.

Print Recipe Pin Recipe

Servings

Equipment

KitchenAid® Artisan Mini

Ingredients

Apple Cupcakes

1¼ cup All Purpose Flour (6 ¼ ounces/ 190 grams)
1 teaspoon Baking Powder
½ teaspoon Salt
¼ teaspoon Ground Cinnamon
½ cup Butter (4 ounces /115 grams), at room temperature
1 cup granulated sugar (8 ounces/240 grams)
1 medium egg at room temperature
¼ cup milk (2 ounces / 60 grams)
1½ cup grated gala apples roughly 1 large apple

Buttercream Frosting

½ cup Salted butter (4 ounces / 115 grams), softened to room temperature
½ cup Powdered sugar (2 ounces / 60 grams), sifted
1 tablespoon milk
2 drops red / green food coloring
5 pretzels broken

Instructions

Preheat your oven to 350oF (180oC). Line a standard cupcake tin with paper liners.
In a bowl, mix together the flour, baking powder, salt and cinnamon.
Using your KitchenAid® Artisan Mini, cream together the butter and sugar until fluffy and pale in color, about 4 minutes.
On medium high speed, beat in the egg until combined.
Lower the speed on the mixer and mix in the flour and milk until just combined.
Next add in the grated apple and mix in until just combined. Take care not to overmix your batter as it can toughen your cupcakes.
Spoon the cupcake batter into your lined cupcake tin. It will make roughly 12 cupcakes.
Bake for roughly 20-25 minutes or until firm to the touch. Set aside to cool completely.
Using a whisk attachment, beat softened butter on medium speed. Beat for 3 minutes until smooth and creamy.
Add sifted powdered sugar, one spoonful at a time until all the sugar has been incorporated.
Now add in your food coloring (if desired) and milk. Increase to high speed and beat for 3 minutes until your frosting is light and fluffy.
Color the buttercream with a few drops of green and red food coloring (I use my all-natural food dye recipe but you can use store bought as well).
Fill a piping bag fitted with a star nozzle full of buttercream frosting. Decorate the tops of the cupcakes to look like Apples.
Store the cupcakes in an airtight container at room temperature for up to 4 days.

Keyword apple cupcakes, autumn desserts, fall baking, seasonal treats, spiced cupcakes