As the crisp autumn air settles in and leaves begin their colorful dance, there’s no better way to embrace the cozy season than with warm, spiced cupcakes fresh from your oven. From pumpkin spice delights to apple cinnamon wonders, these 20 fall-inspired cupcake recipes will fill your kitchen with the comforting aromas of the season. Get ready to discover your new favorite autumn treat—let’s dive into these delicious creations!
Cinnamon Roll Cupcakes with Cream Cheese Glaze
Ready to turn your kitchen into a cinnamon-scented wonderland? These cupcakes deliver all the cozy vibes of fresh-baked cinnamon rolls in perfectly portioned, handheld form—because sometimes you need that swirl of comfort without committing to an entire pan. Get ready to impress your taste buds (and anyone lucky enough to snag one) with these irresistible treats that basically scream “weekend brunch hero.”
Ingredients
– 1 ½ cups all-purpose flour, sifted
– ¾ cup granulated sugar
– 1 ½ tsp baking powder
– ½ tsp fine sea salt
– ½ cup unsalted clarified butter, cooled to 75°F
– 2 pasture-raised eggs, lightly beaten
– ½ cup whole milk, at 68°F
– 1 tsp pure vanilla extract
– 2 tbsp ground Ceylon cinnamon
– ¼ cup dark brown sugar, packed
– 4 oz full-fat cream cheese, softened
– 1 cup confectioners’ sugar, sifted
– 2 tbsp heavy cream
– ½ tsp fresh lemon juice
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
2. Whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt in a medium bowl until fully incorporated.
3. Combine the cooled clarified butter, lightly beaten pasture-raised eggs, whole milk, and pure vanilla extract in a separate bowl, whisking until emulsified.
4. Fold the wet ingredients into the dry mixture using a spatula until just combined—do not overmix to avoid a tough crumb.
5. In a small bowl, mix the ground Ceylon cinnamon and packed dark brown sugar to create the swirl filling.
6. Fill each muffin cup halfway with batter, then sprinkle 1 teaspoon of the cinnamon-sugar mixture over each.
7. Top with remaining batter, then use a toothpick to gently swirl the layers for a marbled effect.
8. Bake for 18–22 minutes, until the cupcakes spring back when lightly pressed and a toothpick inserted comes out clean.
9. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely—this prevents soggy bottoms.
10. Beat the softened cream cheese with an electric mixer on medium speed until smooth and lump-free.
11. Gradually add the sifted confectioners’ sugar, heavy cream, and fresh lemon juice, mixing until the glaze is thick but pourable.
12. Drizzle the cream cheese glaze over the cooled cupcakes using a spoon or piping bag for even coverage.
Crazy as it sounds, these cupcakes achieve that pull-apart softness of a classic cinnamon roll with a tender, buttery crumb that melts on the tongue. The cream cheese glaze adds a tangy contrast to the warm spice swirl, making them ideal for serving slightly warm with a dusting of extra cinnamon or alongside a cold glass of milk for the ultimate comfort duo.
Gingerbread Cupcakes with Lemon Frosting
Brace yourselves, spice lovers—these gingerbread cupcakes are about to become your new winter obsession, with a zesty lemon frosting that cuts through the richness like a cheerful holiday miracle. Imagine all the cozy warmth of classic gingerbread, but in perfectly portable, frosting-topped form that’s basically a hug for your taste buds. Trust me, these little guys are so good, they might just upstage your Christmas tree.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp freshly grated nutmeg
- ½ cup unsalted butter, clarified and cooled to room temperature
- ½ cup dark molasses
- ½ cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- ½ cup whole milk, at 68°F
- 8 oz cream cheese, softened
- ½ cup unsalted butter, clarified and cooled
- 2 cups confectioners’ sugar, sifted
- 2 tbsp fresh lemon zest, finely grated
- 1 tbsp fresh lemon juice, freshly squeezed
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
- Whisk together the sifted all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and freshly grated nutmeg in a medium bowl until fully incorporated.
- Cream the clarified unsalted butter, dark molasses, and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed for 3 minutes until light and fluffy.
- Add the lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully emulsified.
- Alternately add the dry ingredients and whole milk to the butter mixture in three additions, beginning and ending with the dry ingredients, and mix on low speed until just combined. Tip: Avoid overmixing to prevent tough cupcakes.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18–20 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely to 70°F. Tip: Cooling fully prevents the frosting from melting.
- Beat the softened cream cheese and clarified unsalted butter in a clean bowl on medium-high speed for 2 minutes until smooth and pale.
- Gradually add the sifted confectioners’ sugar, mixing on low speed until incorporated, then increase to medium-high and beat for 1 minute.
- Fold in the finely grated fresh lemon zest and freshly squeezed lemon juice until uniformly distributed. Tip: Use a spatula for gentle folding to maintain frosting volume.
- Frost the cooled cupcakes using a piping bag fitted with a star tip, swirling from the outer edge toward the center.
The cupcakes boast a tender, moist crumb that’s spiced to perfection, while the frosting delivers a bright, tangy contrast that’s downright addictive. Serve them garnished with extra lemon zest or a dusting of cinnamon for a festive touch that’ll have everyone asking for seconds.
Cranberry Orange Cupcakes with Citrus Glaze
Yikes, are you ready to turn your kitchen into a citrus-scented wonderland? These cranberry orange cupcakes with citrus glaze are about to become your new obsession—they’re like a holiday party in your mouth, but without the awkward small talk. Trust me, your taste buds will be doing the cha-cha after just one bite.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup European-style unsalted butter, room temperature
- ¾ cup granulated cane sugar
- 2 pasture-raised eggs, lightly beaten
- ½ cup whole milk, room temperature
- 1 tablespoon fresh orange zest
- ¼ cup fresh orange juice
- ¾ cup fresh cranberries, roughly chopped
- 1 cup confectioners’ sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh orange zest
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Whisk together the sifted all-purpose flour, baking powder, and fine sea salt in a medium bowl until thoroughly combined.
- Cream the European-style unsalted butter and granulated cane sugar in a stand mixer fitted with the paddle attachment on medium-high speed for exactly 3 minutes until pale and fluffy.
- Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing on medium speed until fully incorporated after each addition.
- Combine the whole milk, fresh orange zest, and fresh orange juice in a separate small bowl.
- Alternate adding the dry ingredients and milk mixture to the butter mixture, beginning and ending with the dry ingredients, mixing on low speed until just combined.
- Gently fold in the roughly chopped fresh cranberries using a rubber spatula until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack and cool completely for at least 45 minutes before glazing.
- Whisk together the sifted confectioners’ sugar, fresh lemon juice, and remaining fresh orange zest in a small bowl until smooth and pourable.
- Drizzle the citrus glaze over the cooled cupcakes using a spoon, allowing it to drip down the sides.
- Let the glaze set for 15 minutes before serving.
Moist, tender crumb meets vibrant bursts of tart cranberry in every delightful bite. The citrus glaze adds a glossy, sophisticated finish that balances the sweetness perfectly—these are definitely fancy enough for holiday parties but irresistible for Tuesday afternoon cravings. Try serving them alongside a cup of Earl Grey tea for the ultimate cozy moment, or crumble one over vanilla bean ice cream for an instant dessert upgrade.
Brown Butter Cupcakes with Salted Caramel Frosting
Venture forth, brave baker, into the glorious realm where nutty brown butter meets swoon-worthy salted caramel—a cupcake so dangerously delicious, it should probably come with a warning label. Seriously, these little cakes are the edible equivalent of finding twenty bucks in your winter coat pocket: unexpected, delightful, and gone way too fast. Get ready to impress your friends, your family, and, most importantly, your future self who gets to eat these.
Ingredients
- 1 cup unsalted European-style butter, divided
- 1 ½ cups granulated sugar
- 3 large pasture-raised eggs, lightly beaten
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour, sifted
- 2 tsp baking powder
- ½ tsp fine sea salt
- ¾ cup whole milk, room temperature
- 8 oz cream cheese, softened
- ½ cup salted caramel sauce
- 4 cups confectioners’ sugar, sifted
- Flaky sea salt for garnish
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
- Place ¾ cup of unsalted butter in a light-colored saucepan over medium heat.
- Melt the butter completely, then continue cooking, swirling the pan occasionally, for 5-7 minutes until it turns amber-brown and releases a nutty aroma.
- Immediately pour the brown butter into a heatproof bowl to stop the cooking process, scraping all the toasted milk solids from the pan. Tip: Use a light-colored pan to easily monitor the butter’s color change and prevent burning.
- Allow the brown butter to cool for 15 minutes until warm but not hot.
- In a stand mixer fitted with the paddle attachment, combine the cooled brown butter and granulated sugar.
- Beat the mixture on medium-high speed for 3 minutes until pale and fluffy.
- Add the lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
- Mix in the pure vanilla extract until just combined.
- In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt.
- Add one-third of the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Pour in half of the room-temperature whole milk, mixing until incorporated.
- Repeat with another third of the dry ingredients, the remaining milk, and finally the last of the dry ingredients, mixing just until no flour streaks remain. Tip: Avoid overmixing the batter to ensure tender, delicate cupcakes.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack to cool completely for 1 hour.
- For the frosting, beat the softened cream cheese and remaining ¼ cup unsalted butter in a clean mixer bowl on medium speed for 2 minutes until smooth.
- Add the salted caramel sauce and mix until fully incorporated.
- Gradually add the sifted confectioners’ sugar on low speed, then increase to high and beat for 2 minutes until light and fluffy. Tip: Sifting the confectioners’ sugar prevents lumps in your frosting for a silky-smooth texture.
- Pipe or spread the frosting onto the cooled cupcakes.
- Sprinkle each cupcake with a pinch of flaky sea salt for garnish.
Perfectly balanced between sweet and salty, these cupcakes boast a moist, nutty crumb that practically melts against the creamy, tangy frosting. The flaky sea salt on top isn’t just for looks—it creates little bursts of savory contrast that make each bite exciting. Try serving them slightly warmed with a drizzle of extra caramel sauce for an over-the-top dessert experience that’ll have everyone asking for your secret.
Toasted Coconut Cupcakes with Rum Buttercream
Every time I bake these toasted coconut cupcakes, my kitchen smells like a tropical vacation that forgot to invite me—until I take that first glorious bite. Imagine fluffy coconut clouds getting cozy with a rum-kissed buttercream that whispers sweet nothings to your taste buds. Seriously, these little treats are so good they might just convince you to trade your flip-flops for an apron.
Ingredients
– 1 ½ cups all-purpose flour, sifted
– 1 cup granulated sugar
– ½ cup unsalted butter, clarified and cooled to 75°F
– 2 pasture-raised eggs, lightly beaten
– ¾ cup full-fat coconut milk
– 1 teaspoon pure vanilla extract
– 1 cup sweetened shredded coconut, toasted until golden brown
– ½ teaspoon fine sea salt
– 1 teaspoon baking powder
– ½ cup unsalted European-style butter, softened to 68°F
– 2 cups confectioners’ sugar, sifted
– 2 tablespoons dark rum
– 1 tablespoon heavy cream
– ¼ teaspoon Madagascar bourbon vanilla bean paste
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
2. Whisk together the sifted all-purpose flour, baking powder, and fine sea salt in a medium bowl until fully incorporated.
3. Cream the clarified butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes until pale and fluffy.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing on low speed for 1 minute after each addition until emulsified.
5. Alternate adding the dry ingredients and full-fat coconut milk to the batter in three additions, beginning and ending with the dry ingredients, and mix on low speed just until combined.
6. Fold in ¾ cup of the toasted shredded coconut and pure vanilla extract using a silicone spatula until evenly distributed.
7. Divide the batter evenly among the prepared muffin cups, filling each exactly two-thirds full.
8. Bake for 18–20 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
9. Transfer the cupcakes to a wire rack and cool completely for 45 minutes to 1 hour before frosting.
10. For the buttercream, beat the softened European-style butter in a clean stand mixer with the paddle attachment on medium speed for 2 minutes until smooth.
11. Gradually add the sifted confectioners’ sugar in four additions, mixing on low speed for 30 seconds after each to prevent a sugar cloud.
12. Incorporate the dark rum, heavy cream, and Madagascar bourbon vanilla bean paste, then increase the speed to high and whip for 3 minutes until light and airy.
13. Frost the cooled cupcakes using a piping bag fitted with a star tip, swirling from the outer edge toward the center.
14. Garnish with the remaining ¼ cup of toasted shredded coconut, pressing it gently into the buttercream. On that first bite, you’ll notice the cupcake’s tender crumb giving way to the silky, rum-spiked buttercream—a texture duo that’s downright dreamy. Serve these beauties with a mocktail piña colada for a full tropical experience, or just eat them straight from the counter when no one’s looking.
Fig and Walnut Cupcakes with Honey Frosting
Unbelievably moist and sophisticated, these fig and walnut cupcakes will make you feel like a pastry chef who actually knows what they’re doing—even if your last baking attempt involved smoke alarms. The combination of sweet dried figs and earthy walnuts creates a flavor profile that’s both elegant and comforting, while the honey frosting adds just the right amount of golden sweetness to make these treats utterly irresistible.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 1 cup granulated sugar
- ½ cup European-style butter, softened
- ¾ cup buttermilk, room temperature
- 3 pasture-raised eggs, lightly beaten
- 1 cup dried Mission figs, stems removed and finely chopped
- ¾ cup California walnuts, toasted and roughly chopped
- 2 tsp pure vanilla extract
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ⅓ cup raw honey
- 1 cup powdered sugar, sifted
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with parchment paper liners.
- Whisk together the sifted all-purpose flour, baking powder, baking soda, and fine sea salt in a medium bowl until fully incorporated.
- Cream the European-style butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes until pale and fluffy.
- Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing on medium speed until fully emulsified, about 2 minutes.
- Alternate adding the dry ingredients and room temperature buttermilk to the wet mixture in three additions, beginning and ending with the dry ingredients, mixing on low speed just until combined.
- Fold in the finely chopped dried Mission figs, roughly chopped toasted California walnuts, and pure vanilla extract using a silicone spatula until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full using a #20 cookie scoop for consistent portioning.
- Bake for 18-22 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack and cool completely for 1 hour before frosting.
- Beat the softened cream cheese and unsalted butter in a clean bowl on medium speed for 2 minutes until smooth and creamy.
- Gradually add the sifted powdered sugar and raw honey, mixing on low speed initially to prevent a sugar cloud, then increasing to high speed for 3 minutes until light and fluffy.
- Pipe or spread the honey frosting onto the completely cooled cupcakes using a piping bag fitted with a star tip.
Decadently moist with a tender crumb that practically melts in your mouth, these cupcakes offer a delightful textural contrast between the soft fig pieces and crunchy walnut bits. The honey frosting provides a beautiful floral sweetness that complements the earthy notes perfectly—try serving them alongside a sharp blue cheese for an unexpectedly sophisticated dessert pairing that will impress even your most food-snobby friends.
Molasses Cupcakes with Spiced Meringue
Brace yourselves, cupcake connoisseurs—these molasses cupcakes with spiced meringue are about to become your new autumn obsession, delivering a flavor punch that’ll make your taste buds do a happy dance while the spiced meringue adds a cloud-like finish that’s almost too pretty to eat (almost).
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- ½ cup unsalted European-style butter, softened
- ¾ cup dark brown sugar, packed
- 2 pasture-raised eggs, lightly beaten
- ½ cup robust molasses
- ½ cup whole milk, at room temperature
- 3 large egg whites, at room temperature
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla bean paste
- ¼ tsp ground cardamom
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
- Whisk together the sifted all-purpose flour, baking soda, fine sea salt, ground ginger, ground cinnamon, and freshly grated nutmeg in a medium bowl until fully combined.
- Cream the softened unsalted European-style butter and packed dark brown sugar in a stand mixer fitted with the paddle attachment on medium-high speed for 3 minutes, until pale and fluffy.
- Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing on medium speed until fully incorporated, about 1 minute.
- Pour in the robust molasses and mix on low speed until just combined.
- Alternate adding the dry ingredients and whole milk to the wet mixture in three additions, beginning and ending with the dry ingredients, mixing on low speed until no streaks remain.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back when lightly pressed.
- Transfer the cupcakes to a wire rack and cool completely, about 1 hour.
- Combine the room-temperature egg whites, granulated sugar, and cream of tartar in a heatproof bowl set over a saucepan of simmering water, whisking constantly until the sugar dissolves and the mixture reaches 160°F on a digital thermometer.
- Transfer the mixture to a stand mixer fitted with the whisk attachment and whip on high speed for 5–7 minutes, until stiff, glossy peaks form and the bowl feels cool to the touch.
- Fold in the vanilla bean paste and ground cardamom gently with a spatula until evenly distributed.
- Pipe or spread the spiced meringue onto the cooled cupcakes using a pastry bag fitted with a star tip.
- Use a kitchen torch to toast the meringue peaks until golden brown, moving the flame continuously to avoid burning.
Aromatic and irresistibly tender, these cupcakes boast a moist, dense crumb that contrasts beautifully with the airy, lightly spiced meringue—serve them alongside a sharp espresso to balance the molasses’ deep sweetness, or crumble a leftover cupcake over vanilla bean ice cream for a next-level dessert hack.
Pumpkin Chocolate Chip Cupcakes with Cinnamon Frosting
Yikes, it’s that time of year again when pumpkin spice everything descends upon us like an overly enthusiastic autumn leaf pile—but these pumpkin chocolate chip cupcakes with cinnamon frosting are the glorious exception that’ll make you forgive all the basic fall treats. Seriously, they’re the cozy sweater of desserts, wrapping you in warmth while surprising you with melty chocolate pockets and a frosting that tastes like cinnamon roll dreams come true.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- 1 cup pure pumpkin purée
- ½ cup unsalted butter, clarified and cooled to 68°F
- ¾ cup dark brown sugar, packed
- 2 pasture-raised eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- ¾ cup semi-sweet chocolate chips, high-cacao content
- 8 ounces cream cheese, softened to room temperature
- ½ cup unsalted European-style butter, at 70°F
- 2 cups confectioners’ sugar, sifted
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon Madagascar vanilla bean paste
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
- Whisk together the sifted all-purpose flour, baking soda, fine sea salt, ground cinnamon, freshly grated nutmeg, and ground cloves in a medium bowl until fully incorporated.
- Combine the pure pumpkin purée, clarified unsalted butter, and packed dark brown sugar in a separate large bowl, whisking vigorously for 90 seconds until the mixture is smooth and slightly aerated.
- Add the lightly beaten pasture-raised eggs and pure vanilla extract to the pumpkin mixture, whisking for another 60 seconds until fully emulsified.
- Gradually fold the dry ingredients into the wet mixture using a spatula, stopping just when no flour streaks remain to avoid overmixing.
- Gently incorporate the high-cacao semi-sweet chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly among the 12 prepared muffin cups, filling each exactly two-thirds full to allow for proper rising.
- Bake for 18–20 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Transfer the cupcakes to a wire rack and cool completely for 45 minutes before frosting.
- Beat the softened cream cheese and European-style butter together on medium speed for 2 minutes until pale and fluffy.
- Gradually add the sifted confectioners’ sugar, ground cinnamon, and Madagascar vanilla bean paste, beating on low speed for 1 minute then high for 2 minutes until the frosting is silky and holds medium peaks.
- Pipe or spread the cinnamon frosting onto the cooled cupcakes using a pastry bag fitted with a star tip for decorative swirls.
Unbelievably moist and tender with a spiced crumb that gives way to pockets of molten chocolate, these cupcakes deliver autumn in every bite. The frosting provides a creamy, tangy contrast that cuts through the sweetness beautifully—try serving them slightly warmed with a drizzle of salted caramel for an extra indulgent twist that’ll make your taste buds do a happy dance.
Apple Pie Cupcakes with Crumb Topping
Mmm, what if we told you that the cozy comfort of apple pie and the delightful convenience of cupcakes had a delicious love child? These Apple Pie Cupcakes with Crumb Topping are here to save your dessert game, packing all the spiced, fruity goodness of the classic into a perfectly portable, handheld treat. Get ready to impress your friends and confuse your enemies with this brilliant bake.
Ingredients
– 1 ½ cups all-purpose flour
– ¾ cup granulated sugar
– ½ cup unsalted European-style butter, cold and cubed
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– ½ cup whole milk, at room temperature
– 1 teaspoon pure vanilla extract
– 2 medium Granny Smith apples, peeled, cored, and finely diced
– 2 tablespoons dark brown sugar
– 1 teaspoon freshly squeezed lemon juice
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together 1 cup of the all-purpose flour, granulated sugar, cinnamon, nutmeg, and fine sea salt.
3. Add the cold, cubed unsalted European-style butter to the dry ingredients and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs.
4. Remove ½ cup of this crumb mixture to a small bowl and set aside for the topping.
5. To the remaining mixture in the large bowl, add the lightly beaten pasture-raised eggs, whole milk, and pure vanilla extract.
6. Stir gently with a spatula until the batter is just combined and no dry streaks remain; do not overmix.
7. In a separate medium bowl, toss the finely diced Granny Smith apples with the dark brown sugar, remaining ½ cup of all-purpose flour, and freshly squeezed lemon juice until evenly coated.
8. Gently fold the apple mixture into the batter until distributed.
9. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
10. Sprinkle the reserved ½ cup of crumb topping evenly over each portion of batter.
11. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are golden brown.
12. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Each bite delivers a tender, spiced crumb that gives way to soft, tart apple pieces, all crowned with that irresistible buttery crunch. Enjoy them warm with a scoop of vanilla bean ice cream for the ultimate cozy dessert, or pack one in a lunchbox for a sweet midday surprise.
Peanut Butter Cupcakes with Chocolate Ganache
Heavens to buttercups, have we got a treat for you! These peanut butter cupcakes with chocolate ganache are basically a party in your mouth that forgot to send out invitations. Get ready to abandon all dignity and lick bowls clean—we won’t judge.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup unsalted European-style butter, softened
- ¾ cup creamy natural peanut butter
- 2 pasture-raised eggs, lightly beaten
- ¾ cup whole milk
- 1 teaspoon pure vanilla extract
- 8 ounces semisweet chocolate couverture, finely chopped
- ¾ cup heavy cream
- Flaky sea salt for finishing
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with parchment liners.
- Whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt in a medium bowl until fully incorporated.
- Cream the softened unsalted European-style butter and creamy natural peanut butter in a stand mixer fitted with the paddle attachment on medium-high speed for exactly 3 minutes until pale and fluffy.
- Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing on medium speed until fully emulsified after each addition.
- Alternate adding the dry ingredients and whole milk to the wet mixture in three additions, beginning and ending with dry ingredients, mixing on low speed just until combined.
- Fold in the pure vanilla extract with a spatula until the batter is homogeneous.
- Divide the batter evenly among the prepared muffin cups, filling each exactly two-thirds full.
- Bake for 18-22 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a wire rack and cool completely for 1 hour before frosting.
- Place the finely chopped semisweet chocolate couverture in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it reaches 200°F and small bubbles form around the edges.
- Pour the hot cream over the chocolate and let stand undisturbed for 2 minutes to melt the chocolate.
- Whisk the ganache from the center outward until smooth, glossy, and slightly thickened.
- Dip the top of each cooled cupcake into the ganache, twisting slightly to create an even coating.
- Sprinkle immediately with flaky sea salt before the ganache sets.
Crave-worthy doesn’t begin to describe these beauties! The tender, peanut-forward crumb plays perfectly against the slick, bitter-dark ganache shell, while that flaky salt finish cuts through the richness like a culinary mic drop. Serve them slightly chilled for a fudgy texture that’ll make you question all your previous life choices.
Summary
Cozy up to autumn with these 20 delicious fall cupcake recipes! From spiced pumpkin to caramel apple, there’s a perfect treat for every autumn gathering. We hope you’ll bake up some seasonal magic, leave a comment with your favorite recipe, and share these tasty ideas with fellow bakers on Pinterest. Happy baking!
