Apple Cupcakes with Apple Buttercream Frosting

5 from 1 vote

Moist apple cupcakes with chunks of fresh apples, hints of lemon and ginger topped with apple buttercream frosting..

Prep Time25

Cook Time22

Total Time47

Course: Dessert

Cuisine: American

Servings: cupcakes

1 1/2 cups all purpose flour 10.5-11% protein
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground ginger
227 grams unsalted butter softened
200 grams granulated sugar
1 tablespoon lemon zest
100 grams eggs room temperature
120 grams sour cream room temperature
1 teaspoon vanilla bean paste
1 pink lady or honeycrisp apple core and stem removed, chopped into small pieces

1 pink lady or honeycrisp apple core and stem removed, chopped into small pieces
2 tablespoons fresh lemon juice
1 tablespoon light brown sugar
1/4 teaspoon ground ginger
112 grams cream cheese room temperature
227 grams unsalted butter softened
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
360-480 grams confectioner's sugar

Preheat oven to 350℉ (180℃) and line 12-capacity cupcake pan with paper liners.
Whisk together the 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. About 2 minutes.
Add the eggs one a time, mixing in completely. Followed by the sour cream and vanilla, until smooth.
Spoon in the flour mixture and mix until just incorporated. Scrape bottom and side of bowl as needed.
Fold in the apple chunks with a rubber spatula.
Divide the batter evenly between the 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 pan on a wire rack and allow cupcakes to completely cool before 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.