Perfect, fluffy Apple Cinnamon Cupcakes with the most amazing Salted Maple Buttercream Frosting.
This Is one of those recipes that’s the perfect treat for cooler weather and for holiday get togethers. Adding cinnamon gives it a real holiday-vibe and Apple and Cinnamon just happen to be a match made in heaven.
Perfect, fluffy and moist cupcakes
The Apple Cinnamon Cupcakes get their flavour from apple puree. Just regular old, buy it in a jar, great with pork style apple puree. The puree is a bit of a 2 for the price of one ingredient because it adds that subtle apple hint that I was looking for, but it also adds a slight tang and all-important moisture.
More apple is introduced in the form of Stewed Caramel Apple which sits, looking all cute and delicious, on top of the finished cupcakes. You add just the tiniest bit of cream when you cook the apples, just to give the caramel a bit of body.
All of that, spiked with cinnamon – yes, please!
This Salted Maple Buttercream though ….
Ok, let’s get to the important stuff though. In case you didn’t know, I’m a frosting girl through and through. The cake really is just a vessel for holding said frosting so that you don’t get it all over your hands, right? Who’s with me 😊
This Buttercream uses real maple syrup. No essence or fake flavours here. You want the real deal and when you taste it you’ll know why. This buttercream is seriously good, seriously addictive stuff. I probably could have eaten this directly off the spoon but you know, I have restraint …. sometimes. Haha! Think, the whole Salted Caramel craze and add maple syrup.
There is some kind of amazing magic that happens when you add salt to certain sweet flavours that just gives it this POW! I added the full ¾ teaspoon of salt and you can really taste it but if you just want it to be a hint of salt, by all means add it slowly and taste test until the flavour is where you want it to be.
Whether you’re a lover of cake or lover of frosting, I hope you will go make these cupcakes for dessert, or afternoon tea, or high tea or breakfast, or brunch or….. you get the picture.
Apple Cinnamon Cupcakes with Salted Maple Buttercream Frosting, all topped off with Stewed Caramel Apple
- 2 apples
- 1 tablespoons unsalted butter (notes)
- 1/4 cup (50g) brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cream (notes)
- 195 g (1 1/2 cups) plain flour
- 25 g cornflour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (100g) dark brown sugar, packed
- 115 g butter, softened
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 2/3 cup apple sauce
- 250 g unsalted butter, softened
- 2 cups icing (confectioners / powdered) sugar, sifted
- ¾ cup pure maple syrup
- 1/2 - 3/4 teaspoon salt (notes)
Peel and core the apples, then cut into small cubes
Mix butter and sugar in a saucepan over low heat until the butter melts. Add the cinnamon and apples and cook until the apples are soft, stirring every so often so that it doesn’t burn. As soon as the liquid has reduced to about 1/3 left and started thickening, add the cream and allow it to boil for 2 minutes, stirring regularly. Allow to cool completely before using.
Preheat oven to 180C / 320F (160C fan). Line a 12-hole muffin tray with large cupcake cases.
Sift together the flour, cornflour, baking powder, cinnamon and salt and mix them well.
Beat the butter and sugar together until light and creamy. Add the eggs, one at a time, beating
well between each. Add the vanilla and beat well until all completely mixed.
Add one third of the flour and beat on very low until almost combined. Add half of the apple sauce and mix until just combined, then repeat with remaining flour and apple sauce, finishing with the flour. (Make sure not to overmix or you'll end up with dense cupcakes).
Fill the cupcake cases to just over half full, then bake for 18-22 minutes until a toothpick inserted comes out with a crumb or two (they will continue to cook with residual heat once removed from the oven).
Allow to cool only a couple of minutes in the baking tin before transferring onto a rack to cool.
Beat together the butter and half a cup of icing sugar until combined, add the remaining sugar in parts, beating in between until just combined. Now add the maple syrup and whip for 5-6 minutes until very light and fluffy. Add the salt and beat for 1 minute more.
Once the cupcakes have cooled, pipe or spread the buttercream on top, then top each one with about a teaspoon of the apple mixture.
- I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons worldwide)
- I added the full quota of salt but you can certainly add a little less. It goes in at the end so just add a little, taste then add a little more until it’s where you want it.