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Single frosted vanilla cupcake on a wood table.
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Apple Cupcakes

Moist apple cupcakes flavored with lemon and ginger. Cupcakes topped with apple buttercream frosting made with fresh apple apples.
Course Dessert
Servings 12 cupcakes
Author Jenn

Ingredients

Apple Cupcakes

  • 1 ½ cups ( 189 grams) all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground ginger
  • ½ cup (227 grams) unsalted butter room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 tablespoon lemon zest
  • 2 large eggs room temperature
  • ½ cup (123 grams) sour cream room temperature
  • 1 teaspoon vanilla bean paste
  • 1 JUICI apple core and stem removed, chopped into small pieces

Apple Buttercream Frosting

  • 1 JUICI apple core and stem removed, chopped into small pieces
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon light brown sugar
  • ¼ teaspoon ground ginger
  • 4 ounces (112 grams) cream cheese room temperature
  • 1 cup (227 grams) unsalted butter room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon fine sea salt
  • 3-4 cups ( 375- 500 grams) confectioner's sugar

Instructions

Apple Cupcakes

  • Preheat oven to 350 F (180 C) and line 12 capacity cupcake pan with paper liners.
  • Whisk together flour, baking powder, baking soda, salt and ginger in a medium bowl. Set aside.
  • In the bowl of stand mixer using a paddle attachment on medium speed or a large bowl using a hand held mixer, beat together the butter and sugar until fluffy.
  • Add the eggs, sour cream, and vanilla, then mix again until incorporated.
  • Spoon in flour mixture and mix until smooth. Scrape bottom and side of bowl as needed.
  • Fold in apple chunks with a rubber spatula.
  • Divide batter evenly between the 12 cupcake cups.
  • Place tray on center of middle rack and back for 22-24 minutes until a toothpick inserted comes out clean or with moist crumbs.
  • Place tin on wire rack and allow cupcakes to completely cool before frosting.

Apple Buttercream Frosting

  • First, prepare an apple puree to mix into the frosting.
  • Place apple chunks, lemon juice, light brown sugar, and ginger in a medium skillet on medium heat.
  • Using a rubber spatula, slowly stir apples while cooking 4-5 minutes until softened, but not mushy.
  • Transfer apple mixture to a food processor or blender and pulse just enough to chop into small shreds but still remain slightly chunky. Set aside.
  • In the bowl of a stand mixer with whisk attachment or using a hand held mixer and a large bowl whip cream cheese and butter until fluffy.
  • Add vanilla and 1 cup of confectioner's sugar, whipping until smooth. Add an additional cup of confectioner's sugar until desired thickness is reached.
  • Add apple puree and mix again to incorporate.
  • Transfer frosting to a piping bag with desired tip. Pipe frosting onto cupcakes and top with edible flowers to serve.