Easy Scrumptious Apple Cupcakes With Cream Cheese Frosting
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Apple cupcakes with cream cheese frosting — warm cinnamon, real apple pieces, and a tangy-sweet topping that makes these the only autumn bake you’ll need this season.
Easy Apple Cupcakes
These easy apple cupcakes with cream cheese frosting are one of the sweet treats you want to bake at the end of summer when the apple harvest is at its peak.
Some recipes just make sense for the season. These apple cupcakes came together on a grey October afternoon when I had a bowl of apples sitting on the counter and zero interest in making another pie. The result? A soft, cinnamon-spiced cupcake packed with real apple pieces and topped with a cream cheese frosting that’s tangy enough to perfectly balance the sweetness.
No complicated technique. No hard-to-find ingredients. Just a genuinely good cupcake that tastes like autumn in the best possible way — and one that disappears fast whenever I bring them anywhere.
And the recipe I’m sharing with you is pretty straightforward. All you need to do is literally dump all the ingredients in a bowl, mix them well, put them in a tin, and bake. That’s how easy it is.
But you’ll get apple cupcakes that are moist, soft, and rich. And they have a hint of tangy flavor from the Granny Smith apple.
And the cream cheese frosting complements the fluffy cupcake with its creaminess. Or, if you’re not keen on any frosting, you’re more than welcome to enjoy the cupcake as it is, without the frosting.
You can go over the top by filling the apple cupcakes with homemade apple jam made on the stovetop. Or you can make this Instant Pot Apple Butter using your electric gadget.
And if you have any leftover frosting, you can keep it and bake more cupcakes to go with it. These pink cupcakes are ones you can try. If you like a variety of frosting, you can also try this peanut butter cream cheese frosting.
Why You’ll Love This Recipe:
- Real apple pieces in every bite. Not apple flavoring, not extract — actual chopped apple folded into the batter. It keeps the crumb moist and gives you little pockets of softness throughout.
- The cinnamon-to-batter ratio is just right. Enough warmth to know it’s there, not so much that it overpowers the apple. It smells incredible while baking.
- Cream cheese frosting that isn’t sickly sweet. The tanginess of the cream cheese cuts through the sugar, so the frosting complements the cupcake instead of competing with it.
- One bowl batter. The dry and wet ingredients come together quickly with minimal washing up — a genuine bonus on a busy day.
- They stay moist for days. The apple in the batter acts as a natural moisture-keeper, so these don’t dry out by the next morning as some cupcakes do.
- Scales up easily for a crowd. The batter doubles without issue, making these a practical choice for school events, bake sales, or a Sunday afternoon with friends.
- Works with any Apple you have. Bramley apples give a slight tartness, Braeburn a firmer texture. You don’t need a specific variety — use what’s in your fruit bowl.
- Familiar enough for kids, interesting enough for adults. That cream cheese frosting is what elevates these from a simple bake into something people actually ask you for the details on.
Ingredients You Need
Apart from the apples, you will need the usual ingredients for cupcakes. They are all-purpose flour (plain flour), eggs, baking powder, cinnamon powder, vanilla extract, and yogurt.
Technically, you can use any apple. But I almost always use either Bramley apples or Granny Smith apples simply because I love their tangy flavor.
For the last few years, I have tried to stick to baking that uses plain or all-purpose flour. Because I often get lazy about getting a particular type of flour, only to make one thing and end up wasting it when it is past the best-before-use date.
Hence, this recipe will only require all-purpose (plain) flour. Simple.
I understand some bakers and chefs emphasize the chemistry of baking and that you have to ensure the proportions and sizes of every ingredient are precise.
But I have baked this cupcake recipe with either medium or large-sized eggs without increasing the number. Either turned out just fine.
For this apple cupcake, you only need baking powder. And two teaspoons of it are sufficient to make one recipe.
Apple and cinnamon are such a classic pair. Therefore, they are often used together in autopilot.
However, I find that marrying cinnamon and vanilla yields a better aroma. I know this can be biased and personal. So if you prefer a strong cinnamon aroma, you can use a full teaspoon of the spice and omit the vanilla.
Plain natural yogurt is what you need. Though I often made it with Greek-style yogurt, my apple cupcakes were delicious.
Equipment You Need
- Mixing bowl.
- Spatula
- Apple corer.
- Handheld mixer
- Cupcake cases.
- Muffin/ cupcake tin.
- Cooling rack.
How to Make Apple Cupcakes With Cream Cheese Frosting
Firstly, peel, core, and grate the apples.
Then, in a mixing bowl, stir well all the dry ingredients, i.e., flour, sugar, baking powder, and salt.
Mix the oil, eggs, yogurt, and vanilla extract in a jug. Then, pour it and mix it with the dry ingredients.
Spoon the batter into the cupcake cases using an ice cream scoop or a spoon. Leave about a third of the case. Bake at gas 4 – 180°C/350°F for about 15-18 minutes, or until the cupcakes spring back when you touch them.
Please note that every oven has its own temperament. Some ovens heat up more easily than others. In my case, I find that using Gas 3.5 for baking works better.
However, you may find it different. So you should stick to what works best for your oven and use my recipe methods as a suggestion only.
While you wait for the cupcakes to bake, whisk the heavy cream/ double cream in a mixing bowl until firm peaks. You can use a hand whisk or a handheld mixer.
And in another bowl, mix the cream cheese with powdered icing sugar and a pinch of salt.
Then you mix the cream and cheese until combined. You can refrigerate it if it is a bit soft before using it.
More Ideas for Apple Recipes
Before you go, check other apple recipes you may like.
- Apple fritters Hawaiian rolls sticky buns.
- Apple and Raspberry Crumble.
- Mary Berry’s Apple Cake.
- Apple Blackberry Crumble.
- Apple Crumble Cake.
- Apple Jam.
I hope you are now interested in trying this Apple Cupcakes recipe. When you do, it would be great to share your thoughts on the recipe in the comments below. Please don’t hesitate to tag me on Instagram or Pinterest @soyummyrecipesbydevy when you show the picture of your creation. You can also put the photo in the comments below. I would love to see it.
Lastly, please follow me on Facebook, Instagram, and/or Pinterest. To sneak a peek at what’s cooking in my kitchen.
Thank you, and all the best.
Apple cupcakes with cream cheese frosting
Equipment
- Apple corer
- Peeler
- Grater
- Spatula
- Cupcake tin
- Cupcake cases
Ingredients
For the cupcakes
- 7 ounces Bramley apples or Granny Smith apples.
- 1 cup plain flour/ all-purpose flour.
- ½ cup granulated sugar.
- 2 teaspoon baking powder.
- ½ teaspoon cinnamon powder.
- ¼ teaspoon salt.
- 2 tablespoon natural yogurt.
- 2 eggs.
- ½ cup canola oil or vegetable oil.
- 1 teaspoon vanilla extract.
For the cream cheese frosting:
- 1 ¼ cup double cream/ heavy cream.
- ¼ cup powdered icing sugar.
- ½ cup cream cheese.
- A pinch of salt
Instructions
To make the cupcakes:
- Line your cupcake tray with cupcake cases.
- Preheat the oven to gas 4, 180°C/ 350°F.
- In a mixing bowl put the flour, sugar, baking powder, cinnamon powder, and salt. Give it a stir until it is all combined. Set aside.
- Then put the yogurt, egg, oil, and vanilla extract in a jug. Lightly beat it until all is mixed. Set aside.
- Peel, core, and grate the apples.
- Next, make a hole in the center of the flour mixture and pour the egg mixture in. Using a whisk or a handheld mixer, whisk the mixture until the batter is thick and smooth.
- Add the grated apple in, and stir the mixture using a spatula until combined.
- Spoon the batter into the cupcake cases and bake for about 15-18 minutes at gas 4, 180°C/ 350°F. Or, until the top springs back when you touch or a skewer comes out clean when you pierce.
To make the frosting:
- Using a whisk or a mixer (stand mixer or handheld mixer), whip the double cream until firm-peak.
- Then in another bowl, mix the cream cheese with the icing sugar and a pinch of salt.
- Using a spatula, add the cheese mixture to the double cream and carefully but quickly mix it until all combined. Take care not to overmix it because it can deflate and be a bit runny. Your mixture will be softer. Put it in the refrigerator for an hour before using it.
Notes
- I often use granny smith apples. But you can always use cooking apples, i.e. Bramley. And I sometimes use eating apples such as red Gala or Pink Lady, they are all good.
- For flavoring, you can use cinnamon only. Though I prefer a combo of cinnamon and vanilla.
Nutrition
Devy founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appétit, and more.
I made these for family and everyone loved them! Perfect for fall entertaining. Will definitely make again.
Yes, apple for the fall.