Apple Cinnamon Cupcakes with Cream Cheese Frosting

Moist brown sugar cupcakes filled with a delicious apple cinnamon filling and topped with a decadent cream cheese frosting.

Apple Cinnamon Cupcakes with Cream Cheese Frosting

I didn’t think that we would have the time to go apple picking this year but I am so glad that we made the time. It is one of my favourite fall traditions. We decided to check out a new orchard this year and I am glad that we did. The orchard also made hard cider, so we had the opportunity to taste test a few different varieties. They also had the most delicious apple cider donuts - I am still dreaming about them! I already can’t wait to go back next year! Of course I had to make something with all of the apples that we picked. The most requested dessert from my friends and family is still this Apple Pie Cheesecake that I made last year. I won’t lie its a bit time consuming to make so I decided to take inspiration from it and made these cupcakes using similar flavours.

The cupcake itself is a moist cake with a delicious brown sugar flavour that compliments both the apple filling and the cream cheese frosting. The apple filling is quick and easy to make on the stove just the right amount of cinnamon - its great not only in these cupcakes but also in yogurt or oatmeal for breakfast! The cream cheese frosting is one of my go-to recipes. As my friends like to say everything is better with cream cheese frosting!

Apple Cinnamon Cupcakes with Cream Cheese Frosting

Apple Cinnamon Cupcakes

Makes: 1 dozen cupcakes


For the cupcakes

1 ½ c cake flour

1 ½ tsp baking powder

½ tsp salt

1 tsp cinnamon

½ c butter, at room temperature

1/2 c brown sugar

1/2 c sugar

2 eggs

½ c milk

For the Apple Filling

2-3 apples, peeled and diced

½ c sugar

1 tsp cinnamon

1 tbsp cornstarch

For the Cream Cheese Frosting

1/2 c butter, room temperature

8oz cream cheese, room temperature

4 c icing sugar

2 tsp vanilla

1-2 tbsp heavy cream (optional)

Pie crust cut-out shapes (optional)


For the cupcakes: Pre-heat oven to 350F. Line a cupcake pan with cupcake liners and set aside. In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.

In the bowl of a stand mixer, fitted with a paddle attachment, over medium - high speed beat together butter, sugar and brown sugar, until light and fluffy. Add eggs, one at a time, scrapping down the sides of the bowl after each addition. Alternating between wet and dry ingredients, add in half the flour mixture, followed by the milk and ending with the flour mixture.

Fill cupcake liners 1/2 to 2/3s of the way full. Bake for 15-18 minutes or until a toothpick inserted into the centre comes out clean. Transfer cupcakes to wire rack to cool completely. 

For the filling: In a small sauce pan over medium heat, combine apples, sugar, and cinnamon. Stir to combine. Cover and let cook, stirring occasionally for 5-7 minutes. The apples should release their liquids and begin to soften. Stir in cornstarch and allow mixture to come to a boil. The mixture should begin to thicken. Continue to stir until mixture is thick enough to coat the back of a spoon. Remove from heat and allow to cool completely before filling cupcakes.

For the Frosting: In a stand mixer fitted with a paddle attachment, on medium speed, beat together butter and cream cheese until light and fluffy (3-5 minutes).

Reduce speed to low and add in icing sugar one cup at a time. Mix until combined. Add in vanilla. Whip frosting on medium - high speed until light, fluffy and pale in colour.

If you would prefer a thinner frosting, add in heavy cream until desired consistency is reached.

To Assemble: Use a knife to cut a small cone out of the cupcake. Fill with approximately one teaspoon of cooled apple filling. Frost cupcakes as desired. If you wish, top with additional filling and cut-out pie crust shapes.

Apple Cinnamon Cupcakes with Cream Cheese Frosting

Pumpkin Scones (Video)

Moist and delicious spiced pumpkin scones!

Moist, Quick and Easy Pumpkin Scones

I’m back with another pumpkin recipe! I am also super excited because I have a video of this recipe to share with you as well! These scones are quick and easy to make. Just make sure you use cold butter to get that perfect flaky texture!

I have a thing for scones and these just might be my favourite flavour yet! They have just the right amount of spice and are perfectly moist. These pumpkin scones have the perfect texture. They have that slightly crisp top with a softer flaky centre. Enjoy your pumpkin scones with a big mug of coffee or tea (or as we discovered on girls night… a glass of red wine! Something about the pumpkin and spices paired really well with the red wine).

Moist Pumpkin Scones

Pumpkin Scones

Makes: 8 Large Scones


½ c pumpkin puree

1 egg

¼ c heavy cream

2 c flour

½ c sugar

1 tsp pumpkin pie spice

2 tsp baking powder

½ tsp salt

½ c butter, cold & cut in cubes


Pre-heat oven to 425F. Line a baking sheet with parchment paper and set aside.

In a small bowl whisk together pumpkin puree, egg, and heavy cream, set aside. In a large bowl whisk together flour, sugar, pumpkin pie spice, baking powder and salt. Cut butter into flour mixture, until mixture resembles wet sand. Mix wet ingredients into dry until combined. Turn dough out onto a floured surface and kneed dough into a ball. Flatten dough into a large round disk and cut into 8 even wedges.

Evenly place scones onto prepared baking sheet and brush with heavy cream. Bake scones for 14 minutes or until bottoms are lightly browned. Remove from oven and allow scones to cool completely on a wire rack.

Moist Pumpkin Scones

Ginger Pumpkin Tart

A fun twist on an autumn classic! This ginger pumpkin tart is incredibly flavourful with just the right amount of spice! The tart has a deliciously smooth pumpkin filling and a chewy ginger cookie crust. Perfect for any fall gathering!

Silky Smooth Pumpkin Tart with a Chewy Ginger Crust

It is finally starting to look and feel like fall here! The leaves are changing colours and there a definite crisp chill to the air. I am loving every minute of it! Fall is my favourite season. I love the colours, the cozy knits and the delicious flavours. One of the best things about fall? All things pumpkin of course!

I didn’t want to make your traditional pumpkin pie this year. I wanted to do something a little bit different. I recently purchase a couple of tart pans and I couldn’t wait to use them! I decided step outside the traditionally round pumpkin pie and make a pumpkin tart instead. Since I was already going with a non-traditional shape I figured I may as well change up the crust too. This ginger cookie crust is delicious! Its slightly more chewy and less flaky in texture than your typical pie crust. It is also incredibly flavourful! The ginger flavour pairs exceptionally well with the pumpkin filling. The filling itself is pretty typical of a pumpkin pie filling. Its full of delicious warming spices and is silky smooth!

Pumpkin Tart with a Ginger Cookie Crust

Ginger Pumpkin Tart

Yield: One 14 by 4.5 inch tart
Time: The pumpkin filing and ginger cookie crust need to chill for 4+ hours


Pumpkin Filling

1 c pumpkin puree

¾ c brown sugar

2 eggs

1 tbsp corn starch

½ tsp salt

½ tsp pepper

1 ½ tsp pumpkin pie spice

½ c heavy cream

Pie Crust

1 c flour

½ c brown sugar

1 ½ tsp ginger

½ c butter, cold and grated

2 tbsp molasses

1 egg, beaten


For the filling: In a medium bowl, whisk together pumpkin puree, brown sugar, and eggs until combined. Whisk in corn starch, salt, pepper, pumpkin pie spice. Finally, whisk in heavy cream until combined. Cover with plastic wrap and let chill in the fridge for at least 4 hours or up to overnight.

For the crust: In a medium bowl, whisk together flour, sugar and ginger. Cut in grated butter until mixture resembles wet sand. Stir in molasses and egg, mixing until dough is formed. Pour dough onto lightly floured plastic wrap and form into a disk. Place wrapped dough in the fridge for a minimum of four hour or overnight.

Pre-heat oven to 400F. Remove dough from plastic wrap and using a rolling pin, roll dough out into long rectangle until dough is about 1/8 inch thick. Lay dough across tart pan. Press dough lightly into bottom and sides of tart pan. Cover pan with a piece of plastic wrap and place in freezer for 30 minutes. Using a fork gently prick sides and bottom of dough with a fork. Par-bake dough for 10 minutes.

Drop oven down to 375F. Pour pumpkin filling into par-baked crust. Bake until the centre is almost set, about 25-30 minutes. Allow tart to cool completely before serving.

Pumpkin Tart with a Ginger Cookie Crust