Spiced Apple Cupcakes

Spiced Apple Cupcakes are a great way to use the apples that are now in season, topped with a caramel or cream cheese frosting, and you have a fantastic dessert.

Cupcakes are always a treat. These easy apple-spiced cupcakes are perfect for a fall dessert. I like to top them with a simple caramel frosting to make them totally irresistible.

These cupcakes turn out moist and are made with fresh apples. This is one of my family’s favorite desserts. I like to make a batch of these cupcakes and freeze them. Then you can take them out of the freezer as you need them.

Helpful tips

• Remove the peel of the apples before shredding them.
• Shredded apples work best for this recipe. I like to use a box grater for shredding the apple. This will ensure that the apples are tender when the cupcakes are baked.
• Preheat the oven before placing the cupcakes in it to bake.
• Check the cupcakes for doneness a few minutes before the suggested baking time. Each oven is different, and times can vary.
• The cupcakes are done when you lightly touch the top and it springs back. The edges should be lightly browned.
• Cool the cupcakes completely before you frost them.
• Store the cupcakes in an airtight container on the counter for up to two days or in the refrigerator for a few extra days.
• The cupcakes may be frozen in an airtight container for up to 3 months.

Ingredients

Cupcakes

• Butter
• Sugar
• Brown Sugar
• Eggs
• Flour
• Baking Powder
• Baking Soda
• Salt
• Spices -Cinnamon, Cardamom, and Nutmeg
• Sour Cream
• Apples

Frosting

• Butter
• Brown Sugar
• Whipping Cream
• Vanilla
• Powdered Sugar

Steps for making spiced apple cupcakes from scratch

Preheat the oven to 350 degrees F. Place paper liners in the muffin tins.

Steps one, two, and three

Mix the butter, sugar, and brown sugar with an electric mixer. Add the eggs and beat them in. Combine the dry ingredients in a medium bowl.

Steps four, five, and six

Alternate the flour mixture and the sour cream. Add 1/3 of the flour mixture, then 1/2 of the sour cream, ending with the flour. Fold in the shredded apples.

Steps seven and eight

Fill the prepared cupcake paper liners so they are 2/3 to 3/4 full. Bake in the preheated oven for 18 to 23 minutes. Cool the cupcakes before frosting them.

Steps nine and ten

To make the frosting, add cream, butter, and brown sugar to a small saucepan. Cook over medium heat, and bring to a boil. Continue to let it boil for 1 to 2 minutes. Remove from the heat and add the vanilla.

Steps eleven and twelve

Stir in enough powdered sugar until the consistency is right for spreading.

Find more fall desserts here

• Pumpkin Cookies
• Pear Cream Cheese Crumble Bars
• Sour Cream Apple Pie

If you make these spiced apple cupcakes, I would love to hear about it! Please leave me a comment and a rating.

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Spiced Apple Cupcakes

Spiced Apple Cupcakes a great way to use the apples that are now in season top with a caramel or cream cheese frosting and you have a fantastic dessert.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Spiced apple cupcakes, apple cupcakes

Prep Time: 20 minutes minutes

Cook Time: 23 minutes minutes

Servings: 20 cupcakes

Calories: 268kcal

Author: Dawn

Ingredients

Cupcakes

• 1/2 cup butter
• 1 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 1/2 cup flour
• 2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1 cup sour cream
• 1 cup grated apple

Frosting

• 2 tablespoons butter
• 5 tablespoons brown sugar
• 6 tablespoons whipping cream
• 1 teaspoon vanilla
• 1 3/4 to 2 1/4 cups powdered sugar

Instructions

• Preheat the oven to 350 degrees F. Line the muffin tins with paper liners.
• Cream together the butter and the sugar with an electric mixer. Add eggs and mix in. 
• Sift together the flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg. Alternate the flour mixture and the sour cream to the batter. Adding 1/3 of the flour and 1/2 of the sour cream at a time, ending with the flour.
• Add the shredded apples and fold in until well mixed.
• Spoon the cake batter into the liners, filling to about 2/3 to 3/4 full. Place in the preheated oven and bake 18 to 23 minutes or until they spring back when lightly touched.
• Place on a cooling rack and cool completely.
• Make the frosting when the cupcakes are cooled.
• Add the butter, brown sugar, and cream to a small saucepan.
• Bring the mixture to a boil over medium heat, and continue to boil for a minute or two.
• Remove the saucepan from the heat and mix in the vanilla.
• Gradually add the powdered sugar until it is the right consistency for frosting. Beat until smooth. Frost the cooled cupcakes.

Notes

1. Remove the peel of the apples before shredding them.
2. Shredded apples work best for this recipe. I like to use a box grater for shredding the apple. This will ensure that the apples will be tender when the cupcakes are baked.
3. Preheat the oven before placing the cupcakes in it to bake.
4. Check the cupcakes for doneness a few minutes before the suggested baking time. Each oven is different, and times can vary.
5. The cupcakes are done when you lightly touch the top and it springs back. The edges should be lightly browned.
6. Cool the cupcakes completely before you frost them.
7. Store the cupcakes in an airtight container on the counter for up to two days or in the refrigerator for a few extra days.
8. The cupcakes may be frozen in an airtight container for up to 3 months.

Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 268kcal | Carbohydrates: 45.3g | Protein: 2.8g | Fat: 9.1g | Saturated Fat: 5.5g | Cholesterol: 41mg | Sodium: 117mg | Potassium: 117mg | Fiber: 0.6g | Sugar: 31.9g | Iron: 1mg

This recipe was originally published on April 27, 2019, and it has been updated with new content and pictures on October 10, 2025.