Fall Inspiration
Have you ever smelled something and thought, “Wow, this smells exactly like Fall!?” These spiced cupcakes will be sure to inspire all sorts of autumnal feelings.
Serving Size:
12
Prep Time:
15-20 min
Bake Time:
15 min
Calories:
388 per cupcake
About this Recipe
Call me stereotypically Canadian, but I love maple syrup – the real, dark, delicious syrup that is a staple in any Canadian household (in my mind anyway). Because I love maple anything, I wanted to incorporate this flavour into a dessert, and these spiced cupcakes were born! The maple syrup gives the buttercream a rich taste, which pairs perfectly with the spice of the cupcake. The apple also adds a level of moisture to the cupcakes, ensuring these will be a hit no matter if you’re Canadian!
Ingredients
Spiced Apple Cupcakes
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1/4 tsp salt
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla
- 1/3 cup buttermilk
- 1 apple, peeled and shredded
Maple Buttercream
- 3/4 cup unsalted butter
- 2 1/2 cups icing sugar
- 3-4 tbsp milk
- 1/4 cup maple syrup
These warm spices not only give a wonderful aroma, they also provide the perfect base for the sweet maple buttercream.
If the maple buttercream is too sweet for you, you can always reduce the amount of maple syrup and add more milk instead.
Some Pro Tips:
The apple is used to infuse some moisture into the cupcakes, it will not have a strong flavour. The real stars of these cupcakes are the spices. They really do smell like Fall! The type of apple is therefore not super important – I have used both Cortland and McIntosh, and the cupcakes turned out beautifully both times.
You can always make your own buttermilk by adding 1 tbsp of lemon juice to regular milk. This is how I usually bake these cupcakes.
Step by Step Instructions
Step 1
Preheat oven to 350 degrees. Grease cupcake tray or place liners in tray.
Step 2
Mix together the flour, baking powder, spices, and salt.
Step 3
In a separate bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add in the vanilla and then the eggs, one at a time, making sure everything is well incorporated.
Pro Tip: Beat the butter and sugar mixture until you see it gain some volume in the bowl. This will ensure you have fluffy cupcakes.
Step 4
Add in the flour mixture alternatively with the buttermilk.
Pro Tip: If you’re making your own buttermilk, let the lemon and milk mixture sit for at least 30 seconds before using.
Step 5
Peel the apple, and shred it directly into the batter. Mix it in gently with a spatula or wooden spoon.
Step 6
Add batter to cupcake tray, filling them almost to the top for large, fluffy cupcakes.
Pro Tip: Try to ensure each cupcake is relatively the same size so that you get even cooking. Differently-sized cupcakes can lead to some being under-cooked or over-cooked.
Step 7
Bake until a toothpick inserted comes out clean, about 14-17 minutes. Let cool completely before removing from pan and frosting.
Pro Tip: The exact time will depend on your oven. It’s better to start with less time and check frequently afterwards, adding a minute or two as necessary than to put too much time at the beginning and burn the cupcakes.
Step 8
To make the buttercream, start by creaming the butter.
Pro Tip: I’ve found that creaming the butter longer gives a creamier frosting. I usually let the butter get soft, then beat on low for at least ten minutes before adding the icing sugar.
Step 9
When the butter is nice and light, alternate adding the icing sugar, milk, and maple syrup. Continue beating until the buttercream comes together and is light and fluffy, but stiff enough to be able to pipe it onto the cupcakes.
Step 10
Add the buttercream to a piping bag and pipe on top of the cupcakes. You’re now ready to get a taste of Fall with these spiced cupcakes!
Pro Tip: If you don’t have a piping bag, you can always use a plastic bag and cut a small portion of the corner off, which will mimic a piping bag.
*This post may have affiliate links, which means I may receive commissions if you choose to purchase through the links and/or product advertisements I provide at no extra cost to you. It helps to keep this blog afloat. Thanks for your support.
More Recipes
