Apple Walnut Cupcakes
These apple walnut cupcakes are moist, delicious, and loaded with fall flavors. Topped with a cream cheese brown sugar frosting, these apple cupcakes are the perfect fall dessert everyone will enjoy.
Servings: 36 Cupcakes
Ingredients
Apple Cupcakes
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground allspice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups granulated sugar
- ½ cup butter, room temperature
- 4 large eggs, room temperature
- 1 ⅓ cup whole milk
- ½ teaspoon vanilla extract
- 1 cup chopped walnuts
- ¾ cup grated green apple
Brown Sugar Frosting
- 8 ounce cream cheese
- ½ cup butter
- 2 tablespoons milk
- ⅔ cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat the oven to 325 degrees and line a muffin tin with paper liners or spray with nonstick cooking spray. Set aside.
Apple Cupcakes
- In a medium bowl, whisk flour, baking soda, allspice, nutmeg, and cinnamon together until combined.
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add eggs, milk, and vanilla, and beat until combined.
- Next add dry ingredients to wet ingredients and beat until incorporated.
- Stir grated apples and chopped walnuts in batter.
- Fill each paper liner ⅔ full, and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Brown Sugar Frosting
- In a medium bowl, beat cream cheese until smooth, approximately 2-3 minutes.
- Add butter and beat until combined.
- Next, add milk, brown sugar and vanilla, and beat until smooth.
- Add powdered sugar and beat until all ingredients are combined.
- Frost cupcakes once they have cooled completely.
Notes
Storage
Refrigerate these cupcakes for up to 5 days in an air-tight container. For longer storage, wrap the chilled cupcakes in plastic wrap and freeze them for up to a month in an air-tight, freezer-safe container or heavy-duty freezer bag with as much air removed as possible. Defrost the cupcakes in the refrigerator overnight, then set them on the counter for about an hour before serving.Tips
- Fully soften the butter and cream cheese for the creamiest frosting and to prevent little bits of raw butter in the frosting or cupcakes.
- Be sure to fully cool your cupcakes before frosting them. The heat from the cupcakes will cause the frosting to melt on contact and slide off of the cupcakes.
- Mix the cupcake ingredients until just combined and no further. This helps keep the cupcakes soft and chewy, rather than dense.