1/2cupunsalted butterat room temperature [1 stick]
1.5-2cupspowdered sugar
1teaspoonvanilla
2tablespoonsheavy cream
2teaspoonscinnamon powder
Instructions
Preheat oven to 350 F degrees. Line a 12 count muffin tray with cupcake liners or spray with a non-stick spray and set aside.
In a bowl mix together flour, cinnamon powder, nutmeg powder, salt and baking powder. Set aside.
Cupcakes
Using the paddle attachment of your stand mixer or using your hand mixer, cream together butter with both the sugars till smooth and creamy.
Add in the vanilla extract and eggs and beat till well combined.
Now add the flour mix in parts alternating with buttermilk. Add the flour in 3 parts and buttermilk in 2 parts, starting and ending with flour.
Mix till everything is combined but remember to not over-mix. Fold in the finely chopped or grated apples.
Transfer batter to the prepared muffin tray. I fill each liner 2/3 rd full.
Bake the cupcakes at 350 F degrees for 17-20 minutes or till toothpick inserted in the center comes out clean. Mine were done in 17 minutes.
Transfer the cupcakes onto a wire rack to cool completely.
Cinnamon Buttercream
While the cupcakes cool down make the cinnamon buttercream frosting. Using the paddle attachment of your stand mixer or using your hand mixer, beat butter till smooth and creamy.
Start adding powdered sugar, 1/2 cup at a time, mixing well after each addition.
Add vanilla extract, cinnamon powder and heavy cream and mix to combine.
Beat everything together till frosting is completely smooth and creamy.
Pipe the cooled cupcakes with the prepared frosting and enjoy!