Apple-Cinnamon Cupcakes

Tart Granny Smith apples balance out fragrant cinnamon in these classic fall cupcakes. A simple glaze tops the mini cakes, giving them an upscale look and a just-right sweetness.

Yield: 6 cupcakes
Cost per Serving: $.32
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 260
  • Fat: 11g
  • Saturated fat: 1g
  • Protein: 3g
  • Carbohydrate: 39g
  • Fiber: 1g
  • Cholesterol: 38mg
  • Sodium: 75mg

Ingredients

  • 1 large Granny Smith or other tart apple, peeled
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1/2 cup sugar
  • 1 large egg yolk
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/3 cup confectioners' sugar
  • 1 tablespoon lemon juice

Preparation

  1. Make cupcakes: Preheat oven to 375°F. Line a 6-cup muffin tin with paper liners. Grate apple using a box grater (large or medium grates), making sure to stop before you hit core. Squeeze grated apple in a fine-mesh sieve over sink to remove excess moisture.
  2. In a large bowl, mix flour, baking powder, cinnamon, salt and sugar. In a small bowl, whisk yolk, milk, oil and vanilla. Stir into dry ingredients until just moistened. Stir in grated apple.
  3. Fill each muffin cup two-thirds full. Bake until cupcakes are golden and a toothpick inserted into center of a cupcake comes out clean, 20 to 22 minutes. Let cupcakes cool in pan for 5 minutes, invert onto wire rack and turn them right side up to cool.
  4. Make glaze: Whisk confectioners' sugar and lemon juice in a small bowl. Drizzle glaze over cupcakes and serve.
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