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“Apple Spice Cupcakes”
1hr 20mins
12 cupcakes

Ingredients Nutrition


  1. Position oven rack in middle of oven; preheat to 350°.
  2. Line a standard 12-cup muffin pan with paper or foil liners.
  3. In a saucepan over med-high heat, melt 2 tablespoons of the butter; add in apple chunks and 2 tablespoons sugar and cook, stirring often, until the apples are translucent and soft, 5-7 minutes; set aside to cool.
  4. In a bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, allspice, and nutmeg.
  5. In another bowl, with an electric mixer on med-high speed, beat the remaining 6 tablespoons butter and the 3/4 cup sugar together until light and fluffy, 2-3 minutes.
  6. Add in the eggs and vanilla and beat until combined.
  7. Slowly add the flour mixture and beat on low speed until combined.
  8. Add in the sour cream and reserved apple mixture, beating until just combined; scrape down the sides of bowl as needed.
  9. Divide the batter evenly among the prepared muffin cups, fill each one 2/3 full.
  10. Bake 18-20 minutes, until golden brown and a pick comes out clean.
  11. Let cool in the pan on a wire rack for 5 minutes.
  12. Transfer cupcakes to the wire rack and let cool completely, about 1 hour.
  13. Make the frosting: in a bowl, with an electric mixer on med-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes.
  14. Gradually beat in the sugar and honey and mix until thoroughly combined; scrape down the sides of bowl as needed; use right away, or if the consistency is too soft, refrigerate it until the frosting is spreadable, about 15 minutes.
  15. Frost the cupcakes with the frosting and serve (the frosted cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving).

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