Apple Cinnamon Cupcakes

Warm Spices, Real Apples, and Effortless Baking

If you love warm spices, real apples, and a cupcake that's moist and tender—not dry or overly sweet—this recipe is going to become a favorite. These Apple Cinnamon Cupcakes have that comforting fall flavor, but honestly, they're delicious all year round.

While testing this recipe, we also wanted to make the baking process easier, less wasteful, and beginner-friendly. That's why we used our HONGBAKE 100% food-grade silicone muffin pan — and it made all the difference.

Here's why:

✔ No liners needed
Skip the paper cups entirely. Just pour in the batter and bake — simple, clean, and less waste.

✔ Naturally nonstick
The cupcakes release effortlessly without tearing or leaving crumbs behind. No oil spray or coating needed.

✔ Easy cleanup
Soft silicone makes washing quick — and yes, it's dishwasher-safe.

So, whether you're baking for a cozy fall afternoon, a brunch, or simply because you deserve something sweet, these cupcakes are the perfect treat — and the perfect way to experience stress-free baking.

📊 Recipe Stats

• Prep time: 20 min
• Total time: 50 min
• Yield: 12 cupcakes

🛠️ Tools You'll Need

Hongbake 12 Cup Silicone Muffin Pan with Metal Frame

🍎 Ingredients

Dry Ingredients:

• • 187 g all-purpose flour
  • 6 g baking powder
  • 2 g baking soda
  • 2.6 g ground cinnamon
  • 1.5 g salt

Wet Ingredients:

• • 113 g unsalted butter
  • 100 g granulated sugar
  • 110 g light brown sugar
  • 2 large eggs
  • 4 g vanilla extract
  • 120 g milk
  • 180–190 g finely diced apples

Cream Cheese Frosting:

• • 227 g cream cheese
  • 113 g unsalted butter
  • 480 g powdered sugar
  • 4 g vanilla extract

👨🍳 Instructions

For the Cupcakes:

1. Preheat: Preheat oven to 175°C / 350°F. Prepare muffin pan.
2. Mix dry ingredients: Whisk flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Cream wet ingredients: Beat butter + both sugars until light and fluffy.
4. Add eggs: Add eggs one by one, then vanilla.
5. Combine: Alternate adding dry ingredients and milk — mix gently (don't overmix).
6. Fold in apples: Gently fold in diced apples.
7. Fill and bake: Scoop batter into muffin tin (about ⅔ full). Bake 18–22 minutes or until toothpick comes out clean.
8. Cool: Cool completely before frosting.

For the Frosting:

1. Beat: Beat cream cheese + butter until smooth.
2. Add sugar: Add powdered sugar gradually, then vanilla.
3. Adjust: Adjust texture with milk/cream if needed.
4. Finish: Pipe or spread onto cooled cupcakes.

💡 Pro tip: Don't overmix the batter after adding the flour — gentle folding keeps your cupcakes tender and fluffy. And those fresh apple chunks? They add the perfect burst of flavor and moisture in every bite.

Happy baking! 🍎✨