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apple cupcakes on a serving plate.
cookingwithmykids

Apple cupcakes

5 from 1 vote
These apple cupcakes are a delicious lightly spiced cupcake filled with real apple and topped with a caramel frosting. Best of all they're really easy to make.
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Prep Time 20 minutes
Cook Time 20 minutes
Decorating time 10 minutes
Total Time 50 minutes
Servings: 12
Course: Afternoon tea, Dessert, Snack
Cuisine: British
Calories: 438
Ingredients Equipment Method

Ingredients
  

For the cupcakes
  • 150 g (⅔ cup) butter or baking margarine
  • 150 g (¾ cup) caster sugar
  • 175 g (1 ¾ cups) self raising flour
  • ½ teaspoon of baking powder
  • 1 tsp ground cinnamon
  • 3 eggs
  • 150 g apples about 1- 2 medium apples
For the caramel frosting
  • 350 g (2 cups) icing / confectioners sugar
  • 150 g (⅔ cup) butter
  • 100 g caramel we used a tin of Carnation Caramel
  • A drizzle of caramel to decorate optional

Equipment

  • Digital scales
  • Mixing bowl
  • Wooden spoons
  • Measuring cup
  • measuring spoons
  • Apple slicer
  • Muffin tin
  • Cupcake cases
  • Wire rack
  • Piping bag

Method
 

Preheat your oven to 180C / 160C Fan / 350F and get your kids to line a muffin tin with cupcake cases.
    Measure all the cupcake ingredients out
    1. Measure out all the cupcake ingredients (except the apple) and add them to a large mixing bowl or a free-standing mixer.
      You can add the ingredients in any order as it all gets mixed in together, but if you stick to the order they're listed you're less likely to miss anything out.
    2. Start by adding the butter or baking spread if you're using it. If you're using butter it needs to be soft so that it will mix in.
      If, like us, you're using a baking spread you can add it straight into your mixing bowl.
    3. Measure out the dry ingredients and add them to your bowl. When you add the baking powder and ground cinnamon, make sure you use your finger to level the teaspoon before adding it so that they add just the right amount.
    4. Finally, crack the eggs into a small bowl and then add them to your bowl.
    Mix the cupcake ingredients together
    1. Using the k-paddle of your free-standing mixer, a hand held mixer or wooden spoons, beat everything together until the batter is nice and smooth.
    Add the apple pieces
    1. Peel and core the apples, then cut them into small pieces. Add the apple to your bowl and stiry them through with a spatula or wooden spoon.
    Bake the apple cupcakes
    1. Divide the cupcake batter among your paper cases. Using an ice scream scoop or dessert spoon often dishes out the perfect amount but if you need to, even them out with any left over cupcake batter from your bowl. Each case should end up about ¾ full.
    2. Bake the cupcakes for about 20-25 minutes. They're ready when they've risen and turned a golden brown colour. To double check they are ready press down gently on the top of a cupcake. They should spring straight back up if they're cooked.
      Alternatively, we like to insert a cocktail stick (or a sharp knife) into the middle of each cupcake. It should come out clean if they're baked. If there's still some wet batter on it, pop them back in the oven for a few more minutes.
    3. Remove the cupcakes from the oven and leave them to cool in the muffin tin for a minutes before taking them out of the tin and popping them on a wire rack to cool completely
    Make the caramel buttercream
    1. Start by adding the butter, icing / confectioners sugar, caramel and a few teaspoons of milk to a mixing bowl or free-standing mixer.
      Beat the butter and icing sugar using the k-paddle of your mixer or a hand held mixer until it is nice and soft. The longer you beat it for the softer it will become, so leave it mixing if you can for at least five minutes.
    Decorate the cupcakes
    1. Put the icing into a piping bag fitted with a large star shaped nozzle and add a bag clip at the end to stop it coming out the top. (The clip isn't essential but it does make piping a bit easier).
      Pipe a swirl of icing on to each cupcake.
    2. Pop a few tablespoons of caramel into a small bowl and heat it for a few seconds in the microwave to make it a bit runnier and easier to drizzle.
      Add a drizzle of caramel on the top of each cupcake. Do it with a teaspoon or if you want to be really neat, put it in a small freezer bag and cut a tiny hole in the corner.