Apple Cinnamon Cupcakes with Cinnamon Sugar Pockets

There’s something about apple and cinnamon together that just tastes like fall. These apple cinnamon cupcakes are soft and tender, packed with little bits of apple, and warmly spiced in every bite.

The best part is what happens on top. Before they go in the oven I sprinkle the batter with a brown sugar cinnamon streusel. But instead of baking into a crunchy topping like you’d expect, it melts right down into the cupcake. What you’re left with are these little pockets of cinnamon sugar scattered throughout, almost like a surprise in every bite. I honestly like it better this way.

I bake mine in this muffin pan, which gives them a nice even rise every time. A cookie scoop makes portioning the batter quick and keeps all the cupcakes the same size so they bake evenly. Once they’re out of the oven, let them cool completely on a cooling rack before you frost. If they’re even a little warm the frosting will slide right off.

You may also like: Pumpkin Loaf with Cream Cheese Frosting, Cinnamon Apple Coffee Cake, Banana Bread, Gingersnap Pumpkin Pie Bars

Apple Cinnamon Cupcakes with Cinnamon Sugar Pockets

Soft apple cinnamon cupcakes with pockets of brown sugar cinnamon baked right in, finished with tangy cream cheese frosting. They taste like fall in cupcake form.

Print Recipe Pin Recipe

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

Batter

• 1/4 cup 1/2 stick unsalted butter softened
• 1 cup white sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 cup buttermilk
• 240 g all-purpose flour or 2 cups not packed!
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Apple Filling

• 1 Granny Smith apple very finely diced brunoise
• 2 tbsp packed brown sugar
• 1 tbsp ground cinnamon
• 1 T cup white sugar

Topping

• 3/4 cup (100g) flour
• 1/4 C brown sugar
• 1/4 C white sugar
• 6 T butter cold
• 1 t salt

Optional topping

• cream cheese frosting
• cinnamon sugar

Method

 

1. Preheat the oven to 350°F. Line a muffin tin with paper liners, or grease it well.
2. Make the topping first: in a bowl, combine the sugar, flour, and salt. Add the cold butter and massage it into the dry ingredients with your hands or a pastry blender until you have coarse, clumpy crumbs. Refrigerate while you make the batter so the butter stays cold.
3. Toss the diced apple (cut into small pieces, about 1/4 inch, so they fit nicely in a cupcake) with the brown sugar, cinnamon, and 1/4 cup white sugar. The sugar will draw out the juice and form a syrup. Set aside while you make the batter.
4. Using a hand mixer, or a stand mixer with the paddle attachment, cream the butter with the white and brown sugars.
5. Beat in the eggs, then the buttermilk, until just combined.
6. Add the flour, baking soda, baking powder, and salt. Mix only until combined. Do not overmix.
7. Gently fold in the apple filling, including all the syrup.
8. Divide the batter among the prepared cups, filling each about 2/3 full.
9. Sprinkle a generous spoonful of streusel over each cupcake. This will melt into cupcake and give you the brown sugar pockets.
10. Bake for about 18-20 minutes, until a toothpick comes out clean and the topping is golden brown.
11. Cool in the pan for 5 minutes, then move to a wire rack.
12. Top with cream cheese frosting, or just eat plain!

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