Name: Apple Cupcakes with Maple Buttercream Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
Cuisine: American
Ingredients: 1½ cups all purpose flour; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 3 teaspoons cinnamon; ½ teaspoon ground ginger; 1 teaspoon ground cloves; ½ cup brown sugar; ½ cup butter (melted); ½ cup plain Greek yogurt; 2 large eggs; 1 teaspoon pure vanilla extract; 3 cups apples, shredded (peeled and cored); 2 cups powdered sugar; ⅓ cup brown sugar; ⅓ cup maple syrup; ½ cup butter (softened)

Ingredients

1½ cups all purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

3 teaspoons cinnamon

½ teaspoon ground ginger

1 teaspoon ground cloves

½ cup brown sugar

½ cup butter (melted)

½ cup plain Greek yogurt

2 large eggs

1 teaspoon pure vanilla extract

3 cups apples, shredded (peeled and cored)

2 cups powdered sugar

⅓ cup brown sugar

⅓ cup maple syrup

½ cup butter (softened)

Instructions

Step 1: Preheat the oven to 350° F and line a 12-cup cupcake pan with liners.

Step 2: Melt ½ cup of butter in the microwave or on the stove and let it cool.

Step 3: Peel and core the apples, then grate them using the large holes of a box grater. Don’t worry if they turn brown; it won’t affect the flavor.

Step 4: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and ½ cup brown sugar.

Step 5: In a large bowl, whisk eggs, cooled melted butter, vanilla extract, and Greek yogurt until smooth.

Step 6: Add the dry ingredients to the wet mixture and stir until just combined.

Step 7: Fold in the shredded apples until evenly distributed, creating a thick batter.

Step 8: Divide the batter evenly among cupcake liners, filling each about ¾ full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

Step 9: For the maple buttercream, beat ½ cup softened butter, ⅓ cup brown sugar, and ⅓ cup maple syrup with a mixer until fluffy.

Step 10: Gradually add powdered sugar one cup at a time, mixing on low speed, then whip on medium-high until light and fluffy.

Step 11: Pipe or spread the frosting onto cooled cupcakes, creating rosettes or smooth tops as desired.

Tips & Variations

Use tart apples like Granny Smith for a balance of sweetness and tang.

For a nutty crunch, sprinkle chopped walnuts or pecans inside the batter or on top of the frosting.

Substitute Greek yogurt with sour cream for a slightly different tang and moisture level.

If you don’t have a piping bag, a plastic sandwich bag with a corner snipped works well for decorating.

FAQs

Can I use another type of apple for this recipe?

Yes, any variety of apple works well, but firmer, tart apples like Granny Smith provide a nice contrast to the sweet frosting.

How do I keep the apples from browning after grating?

The apples will naturally brown due to oxidation but this won’t affect the taste or texture of your cupcakes. If preferred, toss the grated apples with a little lemon juice before adding them to the batter.