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Collage 2018-10-04 09_14_10.jpg

Apple Cinnamon Cupcakes


For the cake:

1 cup white sugar

1 cup brown sugar

3 ½ cup AP flour

2 tsp baking soda

2 tsp baking powder

1 ½ tsp salt

2 tsp cinnamon

½ tsp nutmeg

½ tsp allspice

4 eggs

1 cup apple sauce

1 can apple pie filling, chopped into small pieces

½ cup oil


For the buttercream

1 stick butter, softened (not melted)

½ cup shortening

4 cups powdered sugar

1 tsp vanilla

2 tsp cinnamon

3 tablespoons [+ or -]   heavy cream or half and half

For the cake:

  1. Start with the wet ingredients (apple sauce, apple pie filling, oil) and combine them well using a mixer. 

  2. Add the spices, sugar, eggs, baking powder, baking soda and salt. 

  3. Mix well.

  4. Add flour to the wet mixture. 

  5. Combine well with a mixer on a medium setting.

  6. Line cupcake pan with paper cups. 

  7. Fill each about 2/3 full.

  8. Bake on 350 degrees for about 15 minutes, or until they spring back when lightly pressed on top.  Allow these to cool completely.


For the buttercream:

  1. Combine the butter and shortening using a stand mixer until creamy and the butter has turned a very light yellow color.

  2. Slowly add the sugar, vanilla and cinnamon.

  3. Add the cream or half and half a little at the time.


Note:  Depending on the humidity, this icing may require a little more cream or a little less.  The goal is to make it the perfect consistency to pipe; however, you may spread it instead, if you prefer.  Obtaining the perfect icing consistency may require a little practice and patience.

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