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Maple Apple Cupcakes w/ Cinnamon Buttercream

Prep Time1 hour
Cook Time30 minutes
Cooling Time20 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: Buttercream, Cinnamon, Cupcakes, Maple
Servings: 12 cupcakes

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/3 cup maple syrup
  • 2 tsp vanilla bean paste/extract
  • 1 medium Honeycrisp apple diced

Buttercream

  • 2 cups powdered sugar
  • 1/2 cup butter softened
  • 1/2 tbsp milk
  • 3/4 tsp cinnamon
  • 1/2 tsp vanilla bean paste/extract optional

Instructions

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine flour, baking powder, baking soda, salt, + cinnamon. Set aside.
  • In a medium bowl, beat vegetable oil + sugar together until combined. Slowly add in eggs one at a time until fully incorporated. Add maple syrup, sour cream, and vanilla extract and beat on medium.
  • Add the flour mixture into the wet ingredients, and mix until all combined (I like to add the four in 1/3 and hand mix it into the batter. As soon as you see all the white specs of flour gone–STOP MIXING!) Pour
  • Line a cupcake pan with cupcake liners. Pour batter 1/2 way into the cupcake liners.
  • Bake for 25-28 minutes or until a toothpick comes out clean.

Buttercream

  • In a large bowl, beat softened butter for about 2-3 minutes on medium speed or until it’s slightly fluffy. Add in powdered sugar (I did 1/3-1/2 cups at a time) and beat on medium speed. Add in milk and beat until combined. Buttercream will be a smooth buttery consistency. Lastly, add cinnamon and beat until fully mixed.
  • Add buttercream to piping bag with a tip attached (I used Wilton #18) + frost your cupcakes! Top off cupcakes with a caramel sauce, more cinnamon, or nuts!