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Apple Cupcakes for Fall - An apple cupcakes a day .....

Apple Cupcakes for Fall

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Hi Bold Bakers!

Fall is my favorite time of year. I love it because all of my favorite Holidays happen within this season like Halloween and Thanksgiving.

It’s the time of year where you can get incredibly creative with your baking and look at what nature gives you for inspiration. Fall bring apples which can be baked, grated, juiced and chopped any which way from Sunday. This beautifully versatile fruit lends itself to pies, fritters, cider, cakes and cupcakes just like the ones I made.

My Apple Cupcakes are not only apple on the outside but on the inside as well. The cupcake is incredibly moist because we add in grated apple at the end. When the apple bakes it almost disappears leaving you a soft, crumbly cupcake. Cinnamon plays a big part in this recipe as a lot of people equate it with Fall and the holiday Season. It’s the perfect bite to get you in the mood for Autumn. 

I very simply decorated my Cakes to look like apples. It doesn’t take a lot of work. All you need is a buttercream frosting and a star nozzle to recreate these adorable cupcakes. I’m a firm believer that we eat with our eyes so if these cupcakes don’t get you in the fall spirit i don’t know what will.

My KitchenAid® Artisan Mini Stand Mixer is the perfect size to make this batch of 12 Apple Cupcakes. What I love about this mixer is that the whisk reaches the bottom of the bowl so for even small batches everything gets combined properly.

Want to make these cupcakes? Go to and see a step-by-step recipe.


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Rose Shiku Zn
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Barbara Riley on September 4, 2018 at 4:55 pm

    The frosting recipe states 1/2 cup butter and 1/2 cup powdered sugar. Surely, that is not enough sugar for the frosting. Can this be a typo? what should be the correct amount of powdered sugar.

    • Gemma Stafford on September 4, 2018 at 10:44 pm

      Hello, that is the correct ration.

  2. Mons on January 17, 2018 at 5:13 am

    I wanted to know what is difference between cupcakes and muffins . Both have same ingredients can you explain

    • Gemma Stafford on January 17, 2018 at 9:10 pm

      Cupcakes are made generally using a different method of whipped butter and sugar at the start. Muffins generally don’t. Also good muffins contain buttermilk and cupcakes don’t normally.

      Hope this helps,

  3. aarti on June 29, 2017 at 8:02 am

    HEY GEMMA, Can I use condensed milk instead of egg.

  4. Emily on March 18, 2017 at 6:04 pm

    When you measure flour do you pay it down and keep adding more or shake it and let it even out that way? And for either one do you do that with all your recipes including flour

    • Gemma Stafford on March 19, 2017 at 4:31 am

      Hi Emily,
      I presume you mean using measuring cups!
      measuring cups work by measuring the volume of the ingredients. As long as you measure each ingredient the same way it will be good. This is why if you try to figure out how many oz, or grams in a cup of flour, you will find differing answers.
      So, for me I use cups a lot, and I shake the cup to level it, do not pack it down. you can also overload the cup, and using a kitchen knife level it off.
      Digital scales are the most accurate way to measure, if this is an issue for you, you may like to invest in one!
      Gemma 🙂

  5. Rose Shiku Zn on December 1, 2016 at 1:26 am

    I made the Apple cupcakes, Red Velvet cupcakes ,and Carrot cupcakes for a friend’s birthday 🙂 They taste great.

    • Gemma Stafford on December 1, 2016 at 1:33 am

      Hi there rose, what a lovely friend you are! I am happy that these worked out well for you,
      Gemma 🙂

  6. Nikka Dulog on November 30, 2016 at 1:24 am

    Hi Gemma! I want to bake this as a whole cake..What Pan to use for this 12 cupcake recipe??

    • Nikka Dulog on November 30, 2016 at 1:25 am

      Can I use a 6″ pan?

    • Gemma Stafford on November 30, 2016 at 2:05 am

      Hi Nikka, if it is a deep pan a 6 inch one will do the job for you. I would prefer to use an 8 inch pan, which is about 3 inches deep for this recipe.
      Bake at 180 degrees, check after about 20 mins, do not take it from the oven, but press your finger lightly to the top center of the cake, if it feels firm it is done. Do not keep no opening the oven, a drop in temperature really affects the bake,
      Gemma 🙂

  7. anupama on November 14, 2016 at 8:36 am

    These look reallyy cute 🙂

    • Gemma Stafford on November 15, 2016 at 4:06 am

      Thank you, it is good to have you with us, 🙂

  8. Sofi on November 1, 2016 at 6:15 am

    Hi Gemma I love all of your recipes. Can u pls do some more Fall recipes with pumkin.???

    • Gemma Stafford on November 2, 2016 at 8:56 am

      I probably will get to this, but maybe not just now! I have a long list of things to be going on with up to Christmas! do check out all of the pumpkin recipes already here 🙂

      • BiggerBolderBaker03 on November 4, 2016 at 1:04 pm

        I also love theese cupcakes, can you use coconut four for them as well?

        • Gemma Stafford on November 5, 2016 at 4:12 am

          Hi there, I think you mean coconut flour! I think this would work for you, this type of recipe does not rely on gluten, so it is worth a try, perhaps half the recipe to try it out 🙂

  9. Elizabeth on November 1, 2016 at 5:48 am

    They are so cute

    • Gemma Stafford on November 2, 2016 at 8:57 am

      Thank you Elizabeth, I actually loved these too! 🙂

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