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Apple Toffee Cupcakes with Cinnamon Cream Cheese Frosting

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Cupcake Batter:

  • 1 stick unsalted room temp butter
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 3 eggs at room temp
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons Apple pie spice
  • 1 cup buttermilk
  • 3 apples grated ( granny smith)
  • 1/2 cup toffee bits

Cinnamon Cream Cheese Frosting:

  • 2 sticks unsalted butter at room temp
  • 12 ounces cream cheese
  • 2 teaspoons vanilla extract
  • 1 heaping teaspoon cinnamon
  • 6 cups powdered sugar


Making the cupcake batter:

  • Preheat the oven to 350 degrees
    Place cupcake paper cups into cupcake pans
  • In your stand mixer beat the butter until light and fluffy. Add in the sugar and continue to beat for about 5 minutes
  • Add in the eggs one at a time on low speed. Mix until incorporated
  • Add in veg oil and vanilla
  • In a large measuring cup ( 4 cup) add the flour, baking powder, baking soda and apple pie spice . Whisk the ingredients together ensuring that they are well blended together
    See note
  • Remove the mixing bowl from the stand mixer and fold in the grated apples and toffee bits
  • Fill the cupcake tins 2/3 full of batter
  • Bake for 15-20 minutes. Check with a toothpick at 15 minutes and add a few minutes as needed to obtain a clean toothpick

Cinnamon Cream Cheese Frosting:

  • Add butter to stand mixer. Mix until light and fluffy
  • Add in cream cheese in little chunks. Mix until the cream cheese is smooth
  • Place the powdered sugar into a large measuring cup. Add in the cinnamon and give it a quick whisk.
  • slowly add the powdered sugar the the mixing bowl. Just a little bit at a time.
  • Place the mixing bowl into the refrigerator until you are ready to frost the cupcakes. The cream cheese makes the frosting softer that a butter cream frosting. Placing the mixing bowl into the refrigerator will firm up the frosting and make it the need consistency to use a piping bag to decorate the top of the cupcakes

Decorating the Cupcakes

  • Add the frosting to a piping bag with your favorite piping tip. I used a ribbon tip
  • To make the Cornucopias, I rolled Werther's Original soft caramel pieces into a log shape tapering one end to being narrower. Using a ball tool, a whole was placed in the wide end and the narrow end was then bent up
  • The caramel cornucopia was then placed on top of the frosted cupcake and mini M&Ms were added to represent fruit and vegetables
  • Store cupcakes in the refrigerator because of the cream cheese frosting


I like to use a large measuring cup for the dry ingredients over a mixing bowl because of the ease of adding the dry ingredients slowly to the wet ingredients. There is better control over the amount being poured into the mixer and it decrease the " flour cloud" that can occur when adding flour to a running mixer.
Course: Dessert
Keyword: Apple Toffee Cupcakes, Fall Favoarite Cupcakes, Thanksgiving Cupcakes