Moist, fluffy, and perfectly spiced. These Apple Cinnamon Cupcakes are a simple fall cupcake that is amazing for any occasion!
Why You'll Love This Recipe
I asked you guys what kind of desserts you wanted on Instagram stories a while ago, and apple cupcakes was a very popular response. So, then I did a poll giving you guys some options for apple cupcakes and Apple Cinnamon Cupcakes was the most voted for. So, here we are!
I always love taking your requests and finding out what kind of recipes you want, and then creating them for you! So, if you are looking for a specific recipe that you want to see made organic, drop me an email or DM me on Instagram!
This is the easiest Apple Cinnamon Cupcake recipe ever. This is basically a dump cake recipe, which means you can just dump all the ingredients together and mix them up! You cannot mess up this cupcake recipe as long as you measure properly, and sometimes an easy recipe is just what you need. These Apple Cinnamon Cupcakes are perfect for fall!
Ingredients for Apple Cinnamon Cupcakes
Organic Fuji Apple (or Gala or Pink Lady)
Can I use another kind of apple?
Yes, if you prefer to use something else besides Fuji you definitely can! I also like to use Gala or Pink Lady, as those are similar. But, if you like Granny Smith's or Red Delicious, then use those. It doesn't matter what kind of apple you use, but the apple you choose will give flavor to the cupcake. So, choose an apple you like the flavor of.
Do I need to use a frosting tip?
No, absolutely not! I use Ateco tip #827 for these cupcakes. You can use any tip you want or you can skip the tip completely. You can even frost them with a butter knife, they will still be delicious!
How should I store these cupcakes?
These Apple Cinnamon Cupcakes are moist and fluffy, so they should be stored in an airtight container to retain their soft and moist texture. The best option for that is a cake dome. You can also use tupperware if you need to.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Apple Cinnamon CupcakesDifficulty: Easy
These simple fall inspired cupcakes use grated apples. I prefer Fuji, but you can use any kind you like as the flavor of the apples will shine through in the cupcakes!
1 large Fuji apple, grated (about 4 ounces grated)
1/2 cup organic canola oil
113 grams (1/2 cup) organic cane sugar
75 grams (1/3 cup) packed organic light brown sugar
2 organic large eggs
191 grams (1 1/2 cups) organic all purpose flour
1 teaspoon organic cinnamon
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (226 grams) organic salted butter, softened
454 grams (1 cup plus 3 tablespoons) organic powdered sugar, sifted
1 tablespoon organic milk
1/2 teaspoon organic ground vanilla bean
1 tablespoon organic cane sugar
1 teaspoon organic cinnamon
- Preheat the oven to 350°F. Line a muffin pan with liners.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the grated apple, canola oil, cane sugar, light brown sugar, eggs, flour, cinnamon, baking powder, and sea salt in that order. Mix on low until combined.
- Fill cupcake liners three-quarters full.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cupcake pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, milk, and vanilla bean. Mix on low until combined, then speed mixer up to high for 1 to 2 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed. Transfer to a piping bag with Ateco tip #827.
- To make the topping: In a small dish, add the cane sugar and cinnamon and swirl together.
- Frost each cupcake and sprinkle the top with the topping.
- Store in a cake dome or in an airtight container for up to 3 days.
- Gluten Free — Replace the all purpose flour with 191 grams (scant 1 1/4 cups) organic gluten free flour blend.
- High Altitude — Bake at 350°F for 17 minutes or until a toothpick inserted in the center comes out clean.
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Make sure to check out my Brown Sugar Carrot Cupcakes recipe, which I'm sure you'll love too! And, share it with someone who you think will like it too!