Extremely Delicious Apple and Cinnamon Cupcakes

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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.

Vanilla extract..

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,

Rum,

And cinnamon.

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!

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Extremely Delicious Apple and Cinnamon Cupcakes

These apple cupcakes are inspired by my mom's delicious apple cake. The caramel and cream cheese topping make these cupcakes taste extra (extremely!) nice!

Votes: 7
Rating: 5
You:

Rate this recipe!

Type

Cupcakes

Prep Time

20 minutes

Cook Time

30 minutes

Servings

cupcakes

Ingredients

Apple Mixture

• 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

Cupcakes

• 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

Caramel Topping

• 2 tbsp water
• 3 tbsp spiced golden rum
• 6 tbsp sugar
• 1 tsp cinnamon

Cinnamon Cream Cheese Topping

• 500 g cream cheese frosting Creamy Cream Cheese Frosting
• 1 tsp cinnamon

Type Cupcakes Prep Time 20 minutes Cook Time 30 minutes Servings cupcakes Ingredients Apple Mixture 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 Cupcakes 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 Caramel Topping 2 tbsp water 3 tbsp spiced golden rum 6 tbsp sugar 1 tsp cinnamon Cinnamon Cream Cheese Topping 500 g cream cheese frosting Creamy Cream Cheese Frosting 1 tsp cinnamon

Votes: 7 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 175°C/350°F. Prepare a muffin tin or a baking tray with 15-20 paper cups.
2. 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.
3. Mix butter, sugar, vanilla and almond essence in a mixer on medium speed.
4. In a bowl, whisk eggs and add buttermilk.
5. 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.
6. 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.
7. 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.

Caramel Topping

1. Put water, rum, sugar and cinnamon in a saucepan and bring slowly to the boil while stirring. Make sure the sugar has melted completely.
2. 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.

Cream Cheese Topping

1. 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.

Recipe Notes

You can use my Creamy Cream Cheese Frosting recipe for the topping.