Extremely Delicious Apple and Cinnamon Cupcakes
These apple cupcakes are inspired by my mom’s delicious apple cake. She makes an apple cake that I absolutely love. I first made these for one of my uncle’s birthday and everybody loved them. I recently made these again for a cousin of mine who immediately wanted to know the recipe :). I told her I’d post it on my site soon. So here it is, my ‘little’ take on my mom’s delicious apple cake!
First off, let’s get your essentials: sugar, cinnamon, buttermilk, self-raising flour, lemon, apples, raisins, butter and eggs.
Next, take a muffin tin and line it with paper cups. Set aside.
Peel and core the apples and cut into small pieces.
Squeeze the juice of ½ a lemon into the apples.
Add two tablespoons of raisins.
Not just any raisins though, but raisins soaked in some lovely spiced golden rum (if you’re not into alcohol just add raisins that have been soaked in water, but if you’re into alcohol, trust me it makes all the difference!).
Next, add sugar and cinnamon.
And mix until all the apple pieces and raisins are coated with cinnamon and sugar. Set aside.
In a bowl of an electric mixer add butter and sugar.
And almond essence. And start mixing till it’s nice and creamy.
While the butter mixture is mixing whisk up the eggs and add buttermilk.
Whisk buttermilk and eggs together. Set aside.
If you haven’t already done so, sift your self raising flour.
Now it’s time to check your butter mixture. It should look something like this, nice and creamy.
With your mixture on a medium speed add half the egg mixture.
When the egg is incorporated add half of the flour.
When the flour is incorporated repeat the process…
Add the rest of the egg mixture.
And the rest of the flour. Mix for another 30 seconds, and…
You end up with this delicious batter.
Divide your batter into your prepared paper cups. Fill them about 1/2 – 1/3 full.
Now it’s time to add a bit of the apple mixture on top of the batter.
And drizzle just a little bit of the juices left behind of the apple mixture on top of each cupcake. Then it’s into the oven they go!
After about 25-30 minutes they should look like this. Oooohhh…Yummy!
Put them on a wire rack to cool. Now you can eat them just like this, or at least, I can, and they will be delicious, but to make them even more delicious, it’s time to add a little caramel.
I usually taste one at this stage, because, well, it’s a sacrifice I’m willing to make 🙂
For the caramel you will need: sugar, spiced rum, water and cinnamon.
In a saucepan, add sugar, water,
Bring slowly to the boil while stirring. Make sure the sugar has melted completely.
Keep on stirring when it starts foaming a little.
When it looks almost like this, take off the heat immediately.
Drizzle over the cupcakes. Oooohh, yummy!! Now you could eat them like this (after the caramel is cooled) and they will be delicious, BUT, if you want to make them Extremely delicious, it’s time to add the cream cheese topping.
Take your cream cheese frosting and mix it with a tablespoon of cinnamon.
Pipe it on to your cupcakes. As little or as much as you want. I like these cupcakes with just a little frosting on top.
And finish off with another little drizzle of caramel over the cream cheese frosting. And there you have it, an extremely delicious apple and cinnamon cupcake. I could eat these everyday, they are, extremely delicious!
I hope you enjoy them as much as I do. Do let me know in the comments if you’ve made them and don’t forget to rate the recipe and give it a star!
|Prep Time||20 minutes|
|Cook Time||30 minutes|
- 1 1/2 apple
- 1/2 lemon juiced
- 2 tbsp raisins soaked in spiced golden rum
- 1 tbsp cinnamon
- 20 g caster sugar fine sugar
- 3 eggs
- 250 g butter soft
- 160 g caster sugar
- 1 tsp vanilla extract
- 1/2 tsp almond essence
- 50 ml buttermilk
- 200 g self-raising flour sifted
- 500 g cream cheese frosting Creamy Cream Cheese Frosting
- 1 tsp cinnamon
Cinnamon Cream Cheese Topping
- Preheat oven to 175°C/350°F. Prepare a muffin tin or a baking tray with 15-20 paper cups.
- Peel the apples and remove the core. Cut the apples into small pieces. Mix apples, raisins and lemon juice in a bowl and sprinkle with 2 tbsp of sugar and 1 tbsp cinnamon. Mix together well so that all the apple pieces and raisins are coated with sugar and cinnamon.
- Mix butter, sugar, vanilla and almond essence in a mixer on medium speed.
- In a bowl, whisk eggs and add buttermilk.
- When the butter mixture is creamy, add half the egg mixture to it. When the egg mixture is incorporated into the butter mixture add half the flour. Once the flour is incorporated into the batter add the other half of the egg mixture and the other half of the flour in the same way. Mix for another half minute and fill the paper cups with the batter.
- Add a bit of the apple mixture on top of each cupcake pushing it very lightly into the batter. Finish it off with a light sprinkle of the juice of the apple mixture.
- Bake the cupcakes in the centre of the oven for about 25-30 minutes until they firm up. The cupcakes are ready when a skewer inserted in the centre comes out clean. Let them cool for a while and put them on a wire rack.
- Put water, rum, sugar and cinnamon in a saucepan and bring slowly to the boil while stirring. Make sure the sugar has melted completely.
- Once the mixture starts to foam keep on the heat for another 20 seconds while stirring constantly. Take of the heat and quickly spoon the caramel over the cupcakes. Make sure you do this quickly, as soon as the caramel begins to cool it will be harder and thicker. If the caramel becomes too thick you can put it back on the heat again to warm and soften, you can also add a bit of water or rum to melt the caramelized sugar again.
- When the caramel topped cupcakes are completely cooled, you can decorate them with a cream cheese topping. Mix the cream cheese frosting for this with the cinnamon and pipe it on the cupcakes. Serve immediately.
You can use my Creamy Cream Cheese Frosting recipe for the topping.
Deze cupcakes zijn zo enorm geweldig goed! De cake is lekker vochtig en zo smakelijk! Ik probeer altijd allerlei recepten uit, maar heb nog geen ander recept gevonden van een cupcake, die zo lekker is! Dank je wel! Ik neem ze straks mee naar vrienden waar we uitgenodigd zijn voor een diner, samen met een emmer vanilla icecream van Baskin Robbins als dessert!
Morgen wil ik dit beslag gebruiken, zonder de appel , maar met de toppunt voor mijn babies eerste verjaardags party!
Dank je wel voor dit recept!
Lydia (vanuit Dubai)
Mooi dat ze gelukt zijn! Ik hoop dat je vrienden er net zo van zullen smullen. 🙂
The cupcakes turned out awesome. Very moist. This recipe is definitely a keeper. I made the caramel topping and cream cheese frosting as well but the family prefered it on its own. =)
I’m curious about using yoghurt in baking. I’ve seen a few recipes that used yoghurt but have yet to try any. Maybe someday.
But anyways, a big THANK YOU for sharing this recipe!
I’m happy to hear they turned out well and that you loved them :). I love using yoghurt in my baking, I feel it makes my cakes just that little bit more moist 🙂
Finally! One cinnamon cupcake recipe that uses buttermilk! I’m trying this out! And measurements in imperial units included =))))
I love using buttermilk in my cupcakes 🙂 I also experiment with using yoghurt sometimes as well.
I hope you’ll like my recipe, let me know how it turns out!
Hi, may i know how many cupcakes does the recipe given makes?
Hi yun, yun,
You can get about 15 to 20 cupcakes out of this recipe.