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Green apple vanilla bean cupcakes topped with apple butter buttercream, garnished with fresh green apple slices and mint on a wooden board.
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🍏 Green Apple Vanilla Bean Cupcakes

These green apple vanilla bean cupcakes are soft, moist, and bakery-style, made with real green apple purée and fragrant vanilla bean for a fresh, balanced flavor. Each cupcake is topped with a smooth, creamy apple butter buttercream that adds warm apple richness without overpowering the cake. Lightly sweet, gently tart, and perfect for fall or year-round baking, these cupcakes are ideal for parties, holidays, or anytime you want a cozy, fruit-forward dessert. 🍏🧁
Course Breakfast, Brunch, Dessert, Pastry
Cuisine European, French, Italian
Keyword brunch pastries, croissant dessert, easy pastry recipe, European pastries, homemade croissants, nut desserts, pistachio cream croissants, pistachio croissant recipe, pistachio dessert, pistachio filled croissants
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 cupcakes
Calories 400kcal
Cost $11 for entire recipe

Equipment

  • Food processor or high-speed blender
  • piping bag or zip-top bag
  • Serrated knife
  • Baking sheet
  • measuring cups
  • Measuring spoons
  • Spatula

Ingredients

  • 1 ½ cups 180 g all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp fine salt
  • ½ cup 113 g unsalted butter, softened
  • ¾ cup 150 g granulated sugar
  • 1 large egg room temperature
  • 1 large egg white room temperature
  • 1 tsp vanilla bean paste or seeds from ½ vanilla bean
  • ½ cup 120 ml sour cream or full-fat Greek yogurt
  • ⅓ cup 80 ml peeled green apple purée
  • 1 tbsp lemon juice

Apple Butter Buttercream

  • 1 cup 226 g unsalted butter, softened
  • ¾ cup apple butter thick
  • 3–4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon optional
  • Pinch of salt

Instructions

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, beat the butter and sugar together for 2–3 minutes until light and fluffy.
  • Add the egg and egg white and beat until fully combined.
  • Mix in the vanilla bean paste until evenly incorporated.
  • Add the sour cream, green apple purée, and lemon juice and mix until smooth.
  • Add the dry ingredients and mix just until combined, scraping down the bowl as needed.
  • Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  • Bake for 17–20 minutes, or until the tops spring back lightly when touched.
  • Remove cupcakes from the oven and allow them to cool completely before frosting.

Apple Butter Buttercream

  • In a large bowl, beat the butter on medium-high speed for 3–4 minutes until very light and fluffy.
  • Add the apple butter and beat until fully smooth and emulsified.
  • Gradually add the powdered sugar, beating after each addition, until desired consistency is reached.
  • Mix in the vanilla extract, cinnamon (if using), and salt.
  • Beat on high speed for 1 minute until silky and smooth.
  • Frost the cooled cupcakes as desired.

Notes

  • Use Granny Smith apples for the green apple purée to achieve the best tart flavor and balance the sweetness.
  • Make sure the apple purée is smooth and not watery to prevent a gummy cupcake texture.
  • Do not overmix the batter after adding the dry ingredients, as this can result in dense cupcakes.
  • Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
  • Use a thick apple butter for the frosting; thin or runny apple butter can cause the buttercream to become too soft.
  • If the buttercream feels too soft, chill it for 10–15 minutes before piping.
  • Cupcakes taste best at room temperature, as cold temperatures mute the apple and vanilla flavors.