Apple Cupcakes (with Maple Buttercream)

Flavored with warming spices, these moist and tender Apple Cupcakes are topped with a delicious Maple Buttercream frosting for a tasty fall dessert.

Course cakes, Desserts

Cuisine American Dessert

Prep Time 35

Cook Time 20

Total Time 55

Servings cupcakes

Calories 264kcal

Heat the oven to 350° F. Add cupcake liners to a 12-serving cupcake pans and set aside.
In a small bowl, melt the butter in the microwave, then set aside to cool. Alternately, melt the butter in a small saucepan on the stove.
Using the large holes of a box grater, grate the peeled and cored apples. Note: the apple will most likely turn brown from oxidation. This does not affect the taste or use.
In a medium-sized bowl, whisk together the flour baking powder, baking soda, salt, spices, and brown sugar.
In a large bowl, whisk the eggs, the cooled melted butter, vanilla, and greek yogurt until well combined.
Add dry ingredients to the bowl of wet ingredients and stir until well incorporated.
Stir in the shredded apples with a spoon. You should now have a nice thick batter.
Scoop ¼ cup of batter in the prepared cupcake liners, they should be ¾ full. Bake for 15-20 min or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.

Using your stand mixer with whisk attachment whip butter, brown sugar, and maple syrup until fluffy at medium speed. Alternately, use a handheld mixer and mix on medium speed.
Add the powdered sugar 1 cup at a time, mixing on low to incorporate. Then whip on medium-high speed until the frosting is light and fluffy.
Load a piping bag with 1M frosting tip and all of the frosting. Frost your cupcakes making a pretty rosette on top. You can also use a knife and spread the icing on top of the cupcakes.
Store the cupcakes in an airtight container for up to 3 days.

To make filling the cupcake liners with the batter easier try using a #20 cookie scoop which holds ¼ cup of batter.