Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup apples, peeled and diced (about 1 large apple)
- 1 tablespoon lemon juice
- 1 teaspoon sugar (for apple topping)
- ½ cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- ½ teaspoon ground cinnamon (for frosting)
- 2–3 tablespoons heavy cream (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a small bowl, combine diced apples with lemon juice and sugar; set aside.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition; stir in vanilla.
- Gradually add dry ingredients alternating with buttermilk until just combined. Fold in prepared apples.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat softened butter until creamy; gradually add powdered sugar and mix until smooth. Add vanilla, cinnamon, and cream; beat until fluffy.
- Frost cooled cupcakes generously.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 250
- Sugar: 21g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg