Go Back
+ servings
4.67 from 3 votes
Close up shot of Apple Rose Cupcakes dusted with confectioners sugar and little candy hearts scattered on the plate.
Rose Apple Cupcakes
Prep Time
30 mins
Cook Time
22 mins
Total Time
52 mins

Can't decide between flowers or a treat for Valentine's Day? You don't have to with these sweet apple rose cupcakes...go ahead and spoil your sweetheart with both!

Course: Cupcakes
Cuisine: American
Keyword: apple rose, apple rose cupcakes
Servings: 18 Servings
Calories: 288 kcal
  • 2 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • ½ tsp kosher salt
  • 6 oz unsalted butter, softened (1 1/2 sticks)
  • 1 1/2 cups light brown sugar, packed
  • 3 eggs, room temperature
  • ½ cup sour cream
  • 1/2 cup whole milk
  • 2 tsp vanilla extract
Apple Roses
  • 1/3 cup light brown sugar
  • 4 Tbsp unsalted butter, melted
  • 3 Tbsp lemon juice
  • 4 apples, unpeeled, cored
  • *powdered sugar for topping
  1. Preheat oven to 350 degrees and line 2 muffin pans with 18 cupcake liners. Sift together the flour, baking powder, baking soda, and salt. Set aside.

  2. Cream together the butter and the brown sugar.
  3. Beat in the eggs, one at a time.
  4. Mix in one third of the flour mixture, followed by the sour cream, another third of the flour, then the milk, and finally the last third of the flour mixture.

  5. Mix in the vanilla until just combined.
  6. Divide the batter between the lined cups (I like to use an ice cream scoop.)
Apple Roses
  1. Combine the brown sugar, butter, and lemon juice in a microwave-safe bowl. Set aside.

  2. Cut the apples in half and slice very thinly into half moons. Add the apple slices to the butter/sugar mixture and stir to coat.

  3. Mircowave for about 2 mins until apple slices are softened and very pliable.

  4. Arrange apple slices in a rose shape on top of the cupcake batter.
  5. Bake for 20-22 minutes or until set and a toothpick inserted into the center is clean.
  6. Remove cupcakes from the pan and cool on wire racks. Sprinkle with powdered sugar if desired. Cooled cupcakes can be stored at room temperature in an airtight container for 2 days.

Recipe Notes
  • To keep these cupcakes light and moist, don't over-mix the batter.
  • Use an ice cream scoop to portion out the batter in the cupcake liners. Not only does it make quick work of filling the cups, they will be uniform in size and bake evenly.
  • Very thin apple slices work the best in this recipe. Use a very sharp knife or a mandolin.
  • Heat the apple slices until they very pliable and soft, but not falling apart. If two minutes isn't enough time, microwave them in 30 second intervals until they're soft.
  • A dusting of powdered sugar over the cooled cupcakes makes them even prettier!
Nutrition Facts
Rose Apple Cupcakes
Amount Per Serving
Calories 288 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 58mg19%
Sodium 126mg5%
Potassium 165mg5%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin A 425IU9%
Vitamin C 2.9mg4%
Calcium 64mg6%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.