Apple Cinnamon Cupcakes Recipe Perfect for Fall

Posted on October 3, 2025

Apple Cinnamon Cupcakes - featured image

The smell of warm cinnamon and baked apples wafting through the kitchen—does anything scream “fall” more than that? These apple cinnamon cupcakes are like little bites of autumn bliss, packed with cozy spices and tender chunks of apple. I first made these on a chilly October weekend when the leaves were turning fiery shades of orange and red, and they’ve been a seasonal favorite ever since. Whether you’re looking for a dessert that wows at a fall gathering or just want to treat yourself to something comforting, this recipe is pure magic.

These cupcakes are soft, moist, and bursting with the flavors of autumn. With every bite, you’ll taste the sweetness of apples, the warmth of cinnamon, and just a hint of nutmeg. Plus, they’re easy to whip up, even if you’re not a baking pro. Trust me—once you make these, they’ll become a staple in your fall baking lineup.

Why You’ll Love This Recipe

Perfectly Fall-Flavored: The combination of apple and cinnamon is cozy and classic, making these cupcakes ideal for autumn.
Easy to Make: No complicated techniques or fancy equipment required—just straightforward baking you can enjoy.
Moist and Tender Texture: Thanks to the apples and a touch of sour cream, these cupcakes stay soft and fluffy.
Versatile: Dress them up with cream cheese frosting for a party, or enjoy them plain as a snack with coffee.
Crowd-Pleaser: Kids and adults alike love these cupcakes, making them perfect for gatherings or bake sales.

What makes these cupcakes stand out is the balance of flavors. The cinnamon and nutmeg don’t overpower but enhance the natural sweetness of the apples. And the texture? Absolutely divine—soft, fluffy, and just the right amount of moisture. Honestly, you’ll find yourself sneaking one before they even cool completely!

What Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that you probably already have in your pantry. Here’s what you’ll need:

All-purpose flour: The base of your cupcake batter. For a gluten-free option, you can use a 1:1 gluten-free flour blend.
Granulated sugar: Adds sweetness to the cupcakes.
Brown sugar: Gives depth and a hint of molasses flavor.
Baking powder: Helps the cupcakes rise.
Baking soda: Works alongside the baking powder for the perfect texture.
Salt: Enhances all the flavors.
Cinnamon: The star spice of this recipe—don’t skimp on it!
Nutmeg: Adds warmth and depth to the cupcakes.
Unsalted butter: Softened for easy mixing. You can substitute with a plant-based butter for a dairy-free option.
Sour cream: Keeps the cupcakes moist and tender. Greek yogurt works as a great substitute.
Eggs: Room temperature for smoother mixing.
Vanilla extract: A must for enhancing all the flavors.
Apples: Peeled and finely diced. Granny Smith or Honeycrisp work best for their tartness and firm texture.

Optional but recommended: Add a sprinkle of coarse sugar or a dusting of cinnamon on top before baking for a little extra flair.

Equipment Needed

You don’t need fancy tools to make these cupcakes, but here’s what you’ll need:

Mixing bowls: One for dry ingredients and one for wet ingredients.
Whisk: For combining the dry ingredients.
Hand mixer or stand mixer: Makes creaming the butter and sugar effortless.
Measuring cups and spoons: Precision is key in baking!
Spatula: For folding in the apples and scraping down the bowl.
Muffin tin: Standard size works best.
Cupcake liners: Keeps cleanup easy and ensures the cupcakes don’t stick.

If you don’t have a hand mixer, you can use a sturdy whisk and some elbow grease—it works just as well!

Preparation Method

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, cream the softened butter with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the sour cream, eggs, and vanilla extract to the butter mixture and mix until smooth.
Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined. Avoid overmixing.
Gently fold in the diced apples using a spatula to ensure they’re evenly distributed.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Optional: Sprinkle the tops with coarse sugar or a dusting of cinnamon for a decorative touch.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting (if desired).

Pro tip: If your batter feels too thick, add a tablespoon of milk to loosen it slightly. This helps keep the cupcakes light and airy.

Cooking Tips & Techniques

Use fresh apples: Freshly diced apples give the best texture and flavor. Avoid using canned or pre-cooked apples.
Room temperature ingredients: Ensure your eggs and sour cream are at room temperature for smoother mixing.
Don’t overmix: Overmixing can lead to dense cupcakes. Mix until the ingredients are just combined.
Test for doneness: Always use a toothpick to check if the cupcakes are fully baked—it should come out clean or with a few crumbs.
Cool completely: If you plan to frost the cupcakes, make sure they’re fully cooled to prevent the frosting from melting.

Variations & Adaptations

Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking blend.
Dairy-free: Swap the butter with plant-based butter and the sour cream with a non-dairy yogurt.
Spice it up: Add a pinch of ground ginger or cloves for extra warmth.
Apple substitution: Use pears instead of apples for a twist on flavor.
Frosting options: Top with cream cheese frosting, caramel drizzle, or even a dusting of powdered sugar for a simpler presentation.

One variation I’ve tried is adding a handful of chopped walnuts to the batter for a bit of crunch—it’s absolutely delicious!

Serving & Storage Suggestions

These cupcakes are best served at room temperature and pair wonderfully with a cup of hot apple cider or coffee. For presentation, add a dollop of cream cheese frosting and sprinkle with a touch of cinnamon.

To store, keep the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. If freezing, wrap each cupcake individually in plastic wrap to maintain freshness.

Reheat frozen cupcakes in the microwave for 15-20 seconds to bring back their soft texture. The flavors deepen as they sit, making them even more delicious the next day!

Nutritional Information & Benefits

Here’s an approximate breakdown per cupcake:

Calories: 210
Fat: 9g
Carbohydrates: 30g
Protein: 3g

These cupcakes are a great way to enjoy the natural sweetness of apples without being overly indulgent. Apples are rich in fiber, and cinnamon may help regulate blood sugar levels. Plus, you can make them gluten-free or dairy-free to suit your dietary needs.

Conclusion

There’s something magical about baking these apple cinnamon cupcakes during the fall season. They’re warm, comforting, and fill your home with the most irresistible aroma. Whether you’re baking them for a party or just to treat yourself, they’re guaranteed to bring a smile to your face.

I love how versatile this recipe is—you can adapt it to suit your preferences or keep it simple and classic. Either way, you’re in for a treat. If you try these cupcakes, let me know in the comments how they turned out. Don’t forget to share this recipe with friends and family—it’s too good to keep to yourself!

Happy baking, and may your autumn be filled with delicious moments!

FAQs

Can I use applesauce instead of diced apples?

Yes, you can replace the diced apples with unsweetened applesauce for a smoother texture, but you may lose the chunks of apple in the cupcakes.

What’s the best type of apple to use?

Granny Smith or Honeycrisp apples are ideal because they hold their shape and provide a nice balance of sweetness and tartness.

Can I make these cupcakes ahead of time?

Absolutely! You can bake them a day ahead and store them in an airtight container. Frost them right before serving for the best presentation.

How do I prevent the cupcakes from sticking to the liners?

Using quality cupcake liners and spraying them lightly with non-stick spray can help prevent sticking.

Can I freeze these cupcakes?

Yes, wrap each cupcake in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature or reheat gently in the microwave.