Apple Snickerdoodle Cupcakes Recipe

There’s something magical about the aroma of apples and cinnamon wafting through the kitchen, and with this recipe for apple cinnamon muffins, it’s like baking a warm hug into every bite.

The Apple Snickerdoodle Cupcakes combine two flavors I love—apples and cinnamon. The all-purpose flour gives these cupcakes a soft texture; in fact, the only way they could be soft-er is if they were made with cake flour.

The unsalted butter adds richness, and the combination of granulated sugar and brown sugar makes a sweet base—the kind of sweetness that must be the cupcakes’ beloved and unforgettable silhouette.

Ingredients

• All-Purpose Flour: Provides structure; source of carbohydrates.
• Baking Powder: Leavening agent for a fluffy texture.
• Cinnamon: Warm spice; boosts flavor; contains antioxidants.
• Unsalted Butter: Adds richness and moisture; source of fat.
• Granulated Sugar: Sweetens cupcakes; caramelization aids texture.
• Brown Sugar: Adds moisture and depth; contains molasses.
• Sour Cream: Adds moisture; tangy flavor; tenderizes crumb.
• Apples: Add sweetness and fiber; provide juicy texture.

Ingredient Quantities

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 cup peeled and finely chopped apple
• 1/4 cup granulated sugar (for topping)
• 1 teaspoon ground cinnamon (for topping)

How to Make this

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 12-cup muffin tin with cupcake liners.

2. In a medium-sized bowl, mix the following ingredients: flour, baking powder, baking soda, salt, and 1/2 teaspoon ground cinnamon. Place this mixture aside.

3. In a big bowl, beat the room-temperature butter, 1/2 cup of granulated sugar, and brown sugar until light and fluffy; about 2-3 minutes.

4. One by one, add the eggs to the butter mixture, mixing each in thoroughly before adding the next. When all the eggs have been incorporated, add the vanilla extract.

5. Add the flour mixture to the wet ingredients, doing so gradually. Add the sour cream in the same way, but not quite as meticulously. More or less, if you will, be a woman in the kitchen, adding the ingredients in a way that balances precision (for the science of baking) and improvisation (for the kind of cooking that makes a meal taste like home).

6. Gently mix in the very finely chopped apple so that it is distributed evenly in the batter.

7. Equally divide the batter among the cupcake liners, filling each to about three-quarters full.

8. To create the topping, in a small bowl combine the 1/4 cup sugar and 1 teaspoon ground cinnamon.

9. Evenly sprinkle the mixture of cinnamon and sugar over the tops of the cupcakes.

10. Cook for 18-20 minutes, or until a toothpick put into the middle of a cupcake comes out clean. Let it cool in the pan for a couple of minutes before moving it to a wire rack to finish cooling.

Equipment Needed

1. Oven
2. 12-cup muffin tin
3. Cupcake liners
4. Medium-sized bowl
5. Large bowl
6. Small bowl
7. Electric mixer or hand whisk
8. Measuring cups
9. Measuring spoons
10. Spatula
11. Spoon or scoop for dividing batter
12. Wire rack
13. Toothpick
14. Knife and cutting board (for chopping apple)

FAQ

• Can I use applesauce instead of fresh apples?Indeed, unsweetened applesauce can be used as a substitute. Approximately 3/4 cup of applesauce can take the place of 1 cup of chopped apples.
• What’s the best type of apple to use?The flavor and texture of firm, sweet-tart apples like Granny Smith or Honeycrisp are what make them the best choices.
• How do I prevent the cupcakes from becoming too dense?Ensure you do not overmix the batter and that you measure your flour correctly by spooning it and leveling it.
• Can I use a different frosting?Of course, if desired, cream cheese frosting goes beautifully with these cupcakes.
• How do I store the cupcakes?Keep in an airtight receptacle at room temperature for no more than 2 days or at a lower temperature in the refrigerator for up to 5 days.
• Can I freeze the cupcakes?Correct. Place the un-topped desserts in an airtight container. They last frozen for up to three months. When you’re ready to enjoy them, let the desserts thaw in the container (this helps maintain their moisture). Then finish them off with the topping.
• Is there a dairy-free version?Replace the butter with plant-based butter and the sour cream with a dairy-free yogurt for a dairy-free version.

Apple Snickerdoodle Cupcakes Recipe Substitutions and Variations

You can use whole wheat flour or a gluten-free flour blend in the same amount as a substitute for all-purpose flour, if that’s what you need.
Sour cream. Use the same amount of: Plain Greek yogurt or buttermilk.
Butter without added salt: For a different flavor, replace with the same amount of margarine or coconut oil.
Sugar can be replaced in a few ways; you can use coconut sugar in amounts equal to or slightly less than the amount of granulated sugar called for, and it can also be used syrup form, but in both cases, when you use coconut sugar, maple syrup, or honey, you should adjust the amount of other liquids in the recipe because these natural sweeteners have a higher moisture content than granulated sugar.

Pro Tips

1. Enhance Flavor with Nutmeg: Add a pinch of ground nutmeg to the dry ingredients. Nutmeg complements the cinnamon and apple flavors, providing a warm, aromatic depth to the muffins.