Apple Spice Cupcakes with Cream Cheese Frosting
These apple spice cupcakes with cream cheese frosting taste like fall in a bite! They’re moist and flavored with warm spices like cinnamon, nutmeg and ginger.
The best thing about these cupcakes is that they are studded with fresh-chopped apples from Heinen’s. In the fall, Heinen’s sources apples from a variety of Midwest farms. Picked and available in their Produce Department in as little as a day, you simply can’t beat the freshness.
Megan Weimer of Dollop of Dough
Megan Weimer of Dollop of Dough
Recipe - Heinen's of Rocky River
Apple Spice Cupcakes with Cream Cheese Frosting
Prep Time20 Minutes
Servings11
Cook Time18 Minutes
Ingredients
1 1⁄2 cups all purpose flour
2 tsp. baking powder
1 tsp. Heinen's cinnamon
1⁄2 tsp. Heinen's nutmeg
¼ tsp. Heinen's allspice
¼ tsp. salt
1⁄2 cup Heinen's sugar
1⁄2 cup Heinen's brown sugar
⅓ cup Heinen's unsalted butter, softened
⅓ cup Heinen's olive oil
1 large Heinen's cage free egg
1 Heinen's cage free egg white
2 tsp. vanilla extract
⅔ cup buttermilk
1 cup apples, chopped
1⁄2 cup Heinen's unsalted butter, softened
8 oz. full-fat cream cheese, softened
4 cups Heinen's powdered sugar
1 tsp. vanilla extract
¼ tsp. salt
Directions
For the Cupcakes
- Preheat the oven to 350˚F. Fill a cupcake pan with 12 liners and set aside.
- Add the flour, baking powder, spices, salt and white and brown sugar to the bowl of a stand mixer with the paddle attachment. Mix on low until combined.
- Add the butter and beat on low for 3–5 minutes until the texture resembles wet sand.
- Next, add the oil, egg, egg white and vanilla extract. Mix on low until a batter forms.
- Pour in the buttermilk and stir until well combined. The batter will be thin.
- Next, fold in chopped apples until they’re evenly distributed throughout the batter.
- Portion the batter evenly between the cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack. Let them cool completely before frosting.
For the Cream Cheese Frosting
- Beat the butter and cream cheese together in a stand mixer or with a hand mixer on medium-low speed until creamy and free of lumps.
- With the mixer on low, add the powdered sugar 1 cup at a time until completely combined and smooth. Scrape the sides of the bowl with a rubber spatula as needed.
- Add the vanilla and salt and mix well on medium-low speed.
- Fill a piping bag with the frosting and pipe on top of each cupcake. Enjoy!
20 minutes
Prep Time
18 minutes
Cook Time
11
Servings
Directions
For the Cupcakes
- Preheat the oven to 350˚F. Fill a cupcake pan with 12 liners and set aside.
- Add the flour, baking powder, spices, salt and white and brown sugar to the bowl of a stand mixer with the paddle attachment. Mix on low until combined.
- Add the butter and beat on low for 3–5 minutes until the texture resembles wet sand.
- Next, add the oil, egg, egg white and vanilla extract. Mix on low until a batter forms.
- Pour in the buttermilk and stir until well combined. The batter will be thin.
- Next, fold in chopped apples until they’re evenly distributed throughout the batter.
- Portion the batter evenly between the cupcake liners, filling each about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack. Let them cool completely before frosting.
For the Cream Cheese Frosting
- Beat the butter and cream cheese together in a stand mixer or with a hand mixer on medium-low speed until creamy and free of lumps.
- With the mixer on low, add the powdered sugar 1 cup at a time until completely combined and smooth. Scrape the sides of the bowl with a rubber spatula as needed.
- Add the vanilla and salt and mix well on medium-low speed.
- Fill a piping bag with the frosting and pipe on top of each cupcake. Enjoy!
