Description
Apple cupcakes with maple buttercream are a delightful fall treat, featuring moist apple-infused cupcakes topped with rich, creamy maple frosting. Perfect for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup tart apples (e.g., Granny Smith), peeled and chopped
- 2 cups powdered sugar
- ½ cup unsalted butter, softened
- ¼ cup real maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a medium bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, beat softened butter until creamy. Gradually add granulated sugar and mix until light and fluffy.
- Add eggs one at a time into the butter mixture along with vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture while alternating with milk until fully combined. Fold in chopped apples gently.
- Scoop batter into cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- While the cupcakes cool, whip up the maple buttercream by beating softened butter and powdered sugar together until fluffy. Gradually drizzle in maple syrup while mixing.
- Once cupcakes are completely cool, frost each generously with maple buttercream and sprinkle with cinnamon if desired.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 230
- Sugar: 20g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For added texture, consider mixing in nuts or raisins into the cupcake batter for extra crunch. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.