So excited to share these spring inspired apple cupcakes made with chunks of fresh apples, lemon and ginger. A moist cupcake topped with apple frosting so there’s apple flavor in every bite. Because you should eat apples all year long!

This Recipe is Sponsored by Starr Ranch Growers and JUICI Apples. All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.

A single cupcake with wrapper pulled down on a wood table.

For a spring cupcake I decided to change the common apple cake additives of fall spices and lots of brown sugar. I wanted to make a lighter flavor profile for warm weather parties. Lemon and ginger are one of my favorite combos, which add just enough zing to fresh apples. The cream cheese in the frosting creates a softer texture that pairs so nicely with the moist cake base.

White box of red apples on table next to a basket of apples.

To create this recipe I partnered with Starr Ranch Growers to showcase their delicious JUICI apple. A softer skin apple that still maintains a great crunch that makes it versatile for all types of baking or cooking. JUICI apples are a gorgeous marbled red color and offer a flavor note similar to the honey crisp apple. No need to peel these beauties, the skin not only tastes great, but breaks down just enough to make them easy to chew.

Based in Washington, Starr Ranch Growers, is a group of multi-generational farming families who raise premium, wholesome conventional and organic fruit. As the exclusive grower for this modern apple variety, I am so honored to have the opportunity to test them in a bunch of new tasty bakes.

Fresh sliced red apples on a white linen.

Cupcake Ingredients

Apples: JUICI apples don’t need to be peeled for this recipe. Just remove the stem and core, then dice them into small chunks.
Lemon and Ginger: A lighter but zingy combo for spring baking that pairs nicely with fresh apples and little vanilla.
Unsalted Butter : Butter is a great flavor enhancer and I always choose unsalted so I can adjust my salt taste.
Granulated Sugar: This recipe uses regular granulated sugar instead of a combo with brown sugar mostly used for fall baking. I chose to avoid any nutty notes for these citrus flavored cupcakes.
Sour Cream : The use of sour cream thickens the cupcake batter to help keep the apples from sinking to the bottom while baking. It also adds a great bit of moisture to the cake itself.

White frosted cupcakes on a white cake stand.

Tips for Making Cupcakes

Keep your butter, sour cream, and eggs at room temperature for the cupcake batter. Don’t over mix the batter.
Chop the apple into small chunks about the size of a green pea. Too big and they won’t allow the cupcake to rise properly.
Measure the cupcake batter to fill each liner ¾ cup full. It will be a thick chunky batter and not all of the cupcakes will be perfectly smooth on top do to the apple chunks. But, who cares, we are adding frosting and they taste great!
Choose small edible flowers with a light citrus taste. I chose pansies for their unique color design and soft sweet flavor.

Apple Frosting Ingredients

Apples: A quick apple puree with pieces of apple left intact adds more apple flavor to the cupcake frosting.
Unsalted Butter : Butter is the base for buttercream frosting, it adds flavor and structure.
Cream Cheese: I’ve added cream cheese to create a lighter textured cake frosting.
Confectioner’s Sugar : To add sweetness and thicken the frosting I use confectioner’s sugar for the majority of my American buttercream recipes. This can be a bit too sweet for some, so make sure to add a little salt to help balance the sugar ratio.

Closeup of an white frosted cupcake topped with flowers.

Tips for Apple Buttercream Frosting

Prepare the apple puree and allow it to completely cool. It should measure about ⅓ cup or a little more once you have pulsed it into a chunky apple sauce consistency.
Don’t blend the puree totally smooth, the little apple chunks are the best part!
Make sure cream cheese and butter are at room temperature.
Since we’re adding confectioner’s sugar, a little sea salt helps to balance the sweetness.
Using cream cheese creates a softer frosting compared to straight buttercream. It will hold its shape once piped since the frosting is still mostly butter based.
Add enough confectioner’s sugar a cup at a time until its thick enough to pipe. If you accidentally make it too thick, add a tablespoon of milk or heavy cream and beat again.

Apple slices and half eaten cupcakes on a white plate.

How to Store Cupcakes

Like most everything I prefer to eat my desserts within the first two days of making them for the best flavor and texture. Frosted and unfrosted cupcakes can be stored at room temperature for 5-7 days. Refrigerating them can cause a more dense texture to the cake crumb.