Apple-Shaped Cupcakes

Apple-Shaped Cupcakes

A is for Adorable! Fall back into school mode with these autumn-spiced cupcakes, certain to earn you an A+.


20 cupcakes



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup firmly packed C&H® Golden Brown Sugar
  • 1/4 cup C&H® Granulated Sugar
  • 2/3 cup butter, softened
  • 2 eggs
  • 1 1/2 cups applesauce
  • 1/3 cup milk

Buttercream Frosting

  • 3 3/4 cups (1 lb. box) C&H® Confectioners Sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons milk
  • red food coloring
  • 10 pretzel sticks, broken in half
  • 10 green gummy candies, cut in half for the leaves



Preheat oven to 350°F. Line 20 medium muffin cups with paper liners.

In a medium bowl, combine flour, baking soda, cinnamon, nutmeg and salt; set aside.

In a separate bowl, with an electric mixer, beat sugars and butter until light and fluffy. Add eggs and applesauce. Gradually add flour mixture, alternately with milk, until well blended.

Pour batter into prepared muffin cups, filling 3/4 full. Place a small tin foil ball between the cupcake pan and the batter-filled liner. This will form an indent for the apple shape.

Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool completely before frosting and decorating.

Buttercream Frosting

In a large bowl, with electric mixer at low speed, combine sugar, butter, vanilla and milk. Beat at medium speed 1 to 2 minutes, until creamy. If desired, add more milk until frosting is spreading consistency.  Mix in red food coloring, one drop at a time, to reach desired shade. Frost cupcakes.

Poke a pretzel stick piece into the top of each cupcake near the indent. Top with a candy leaf.