Video Instruction & Recipe

To learn how to make Apple Cupcakes, follow along with Ms. Natasha with the video below!


  • Measuring cups
  • Measuring spoons
  • Medium Bowl
  • Large Bowl
  • Whisk
  • Small spoon
  • Rubber spatula
  • Electric mixer
  • Toothpicks
  • 2 Muffin Tins
  • Paper Liners
  • Oven mitts
  • Oven
  • Cooling rack
  • Icing Spatula (to smear the frosting) or Pastry Bags (to pipe the frosting)
  • Pairing knife (to cut center of the cupcake)
  • Metal spoons



  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 6 tbsp unsalted butter room temperature
  • 2 eggs 1 large egg, plus 1 large egg white, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 cup whole or 2 % milk


  • 1/2 cup unsalted butter 1 stick, room temperature
  • 8 ounces cream cheese room temperature
  • 1 cup light-brown sugar packed


  • 2 tbsp butter
  • 4 medium tart apples peeled and finely chopped (about 4 cups)
  • 3/4 cup brown sugar packed
  • 1 tbsp cornstarch
  • 1 tbsp water


  • Red sanding sugar sprinkles
  • 1/4 cup Semi-sweet chocolate chips melted, to make stems
  • Fondant (green) OR white fondant can be used with green food/gel dye shaped, like leaves
  • 12 Gummy worms



  • Preheat the oven to 350 degrees F. Line the cupcake pan with paper liners.
  • In a medium mixing bowl, whisk together flour, baking powder and salt.
  • In the large mixing bowl, beat together the sugar and butter with an electric mixer on low. Mix until light and fluffy, about 2 to 3 minutes.
  • Add the egg and egg white, one at a time, to the butter mixture. Mix on low as you add the eggs.
  • Add the vanilla to the butter mixture and mix on low.
  • Add one third of the flour mixture to the butter mixture, mixing on low speed.
  • Add 1/2 of the milk to the batter, mixing on low.
  • Add another third of the flour mixture to the batter, mixing on low speed.
  • Add the remaining 1/2 of milk to the batter, beating on low.
  • Add the remaining flour mixture to the batter, beating on low. Beat until just combined. Do not over-mix.
  • Scrape down the sides of the bowl with the rubber spatula to incorporate any extra batter on the sides.
  • Beat until no traces of flour remain. Do not over-beat.
  • Using the spoon, divide the batter among the 12 muffin cups.
  • Bake until golden brown, or until a toothpick inserted into the middle of the cupcake comes out clean, about 18 to 20 minutes.
  • Let cool in the pan on a wire rack. After 5 minutes, transfer the cupcakes to the wire rack and let cool one hour.


  • Prepare apples. Peel apples, slice, and chop into small cubes.
  • In a large skillet, heat butter over medium heat.
  • Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. Stir every 1-2 minutes to make sure apples don’t stick to bottom of the pan.
  • In a small bowl, mix cornstarch and water until smooth; stir into pan with apples.
  • Bring to a boil; cook and stir until thickened, 1-2 minutes.
  • Remove from heat; cool completely.
  • Using a pairing knife, cut a 1-inch wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with 1 TBS. of the apple mixture.
  • Save the top of the center of the cupcake, to top your cupcake before frosting.


  • Combine butter, cream cheese, and brown sugar in a mixing bowl.
  • With an electric mixer on medium-high speed, beat ingredients until smooth.


  • Melt chocolate chips in the microwave for 30 second bursts, mixing it up between bursts until chocolate is completely melted. Cool slightly.
  • Add the melted chocolate to a piping bag and cut off a small end of the bag. 
  • Pipe thin slightly curved lines, in the shape of a stem, onto a sheet of parchment paper so that you can stick in the fridge or freezer to set. 


  • Knead your fondant until soft and smooth and easy to work with. Tear off a portion of the fondant (about a dime to nickel sized amount) and flatten it out between your fingers. 
  • Using your fingers, shape your portion of fondant into a leaf-shape. Gently pat the side of your leaf so that the sides are smooth.
  • Using a toothpick, draw the stems of your leaves onto your leaf fondant and gently pat your fingers on top of your leaf so that the lines are not as defined. 
  • Lay your leaf on the back of a spoon so that it hardens in a curved shape.
  • Set your spoons with leaves in the fridge or freezer to set and then you can pop them right off when you are ready to use them!


  • Pipe your frosting onto your cupcake by starting in the center and wrapping it around until you have gone around the entire cupcake. On top of that layer, frost a second layer, but not going quite as far out to the edge of the cupcake. Repeat with a third layer. You will have a lot of frosting, so that you can take your knife and shape it into the shape of an apple.
  • Once you have achieved the “apple look”, you will dip your cupcake into red sanding sugar. Twist your cupcake around so that all of your frosting is covered.
  • Using a knife, make a little hole in the top of your frosting so you have a spot to stick your chocolate stem. Then, place one of your leaves next to the stem.
  • Lastly, scoop out a little bit of frosting from one side of your frosting so that there can be a hole for your gummy worm to come crawling out of!
  • ENJOY!


Take It Down A Notch – This recipe should be easy enough for even the youngest Tiny Chef. You may want to use your judgement about the electric mixer as small hands might not be able to manipulate it for as long as necessary. Let the tiniest chefs stir with a wooden spoon and then you can finish mixing with the electric mixer if needed.Kick It Up A Notch – This is a very basic recipe so if you have an older Tiny Chef, this is a good time to learn some cooking skills. If possible, practice separating the yolk from the whites with extra eggs. This is an excellent skill for all budding chefs to learn. Your child can also decorate cupcakes with colored sugar, nonpareils or sprinkles.


Calories: 465kcal | Carbohydrates: 64g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 149mg | Potassium: 221mg | Fiber: 2g | Sugar: 51g | Vitamin A: 799IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg