Apple and Cinnamon Cupcakes Recipe – Easy Seasonal Treat
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Looking for a simple, seasonal treat to enjoy or pack in lunchboxes? These Apple and Cinnamon Cupcakes are the perfect choice. With a hint of warm cinnamon, sweet apples, and a delightful crunchy demerara topping, these cupcakes are a crowd-pleaser for all ages. Whether it’s wintertime or you just crave the flavor of apple-cinnamon, this recipe will hit the spot every time. Plus, it’s easy enough for kids to enjoy as a snack, or for adults to pair with their afternoon coffee!
Table of Contents
The Best Apple and Cinnamon Cupcakes Recipe
Notes on Ingredients
- Butter: Softened unsalted butter gives these cupcakes a rich and tender texture.
- Caster Sugar: Sweetens the cupcakes while maintaining a light texture.
- Plain Flour: Provides the base for a perfect cupcake crumb.
- Cinnamon: Adds a cozy, warming flavor—perfect for winter and fall.
- Bramley Apples: These tart apples balance the sweetness of the sugar and cinnamon.
- Walnuts or Pine Nuts: Add a subtle crunch to the tender cupcakes.
- Demerara Sugar: Sprinkling demerara halfway through baking adds a lovely crunchy topping.
How to Make Apple and Cinnamon Cupcakes
- Preheat the Oven: Set your oven to 190°C (180°C fan) or gas mark 5. Line a muffin tin with cases.
- Mix Dry Ingredients: Using an electric mixer, blend the butter, sugar, flour, baking powder, salt, and cinnamon until you achieve a fine breadcrumb consistency.
- Combine Wet Ingredients: Whisk milk and eggs together, and gradually combine them with the dry mixture.
- Add Apples & Nuts: Peel, core, and chop the apples into small chunks. Stir them along with the walnuts (or pine nuts) into the batter.
- Fill Muffin Cases: Spoon the batter into muffin cases, filling them two-thirds of the way.
- Bake & Top: Bake for 10 minutes, then sprinkle with demerara sugar and bake for another 10 minutes, or until they bounce back when pressed.
How to Serve Apple and Cinnamon Cupcakes
Serve these cupcakes slightly warm to enjoy the full aroma of cinnamon and apples. They’re perfect as a sweet breakfast treat or packed into a lunchbox for kids. You can also pair them with afternoon tea or coffee for a cozy snack.
How to Store Apple and Cinnamon Cupcakes
Once cooled, store these cupcakes in an airtight container at room temperature. They will stay fresh for up to 3 days. You can also freeze them for up to a month—just thaw and enjoy!
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FAQs About Apple and Cinnamon Cupcakes
- Can I use a different type of apple? Yes, Granny Smith or any tart apple works well.
- Can I skip the nuts? Absolutely! You can omit them or replace them with a different type of nut.
- Is there a gluten-free option? You can substitute the plain flour with a gluten-free blend.
The Best Apple and Cinnamon Cupcakes Recipe
These Apple and Cinnamon Cupcakes are a delightful, seasonal treat that combines the warmth of cinnamon with the tart sweetness of apples. Perfect for cozy winter mornings or as a snack in lunchboxes, they offer a tender, moist crumb with the added crunch of walnuts (or pine nuts) and a demerara sugar topping. With simple ingredients and easy steps, these cupcakes come together quickly and are great for sharing. Whether served warm or enjoyed the next day, the comforting flavors of apple and cinnamon make this recipe an instant family favorite!
Ingredients
- 80 g unsalted butter softened
- 280 g caster sugar
- 240 g plain flour
- 1 tbsp baking powder
- a quarter tsp salt
- 1 and a half tsps cinnamon
- 240 ml whole milk
- 2 large eggs
- 2 Granny Smith apples I used Bramley
- 50 g walnuts chopped
Instructions
- Preheat the oven to 190 degs C/180 degs C fan/gas mark 5 and line a muffin tin with muffin cases.
- Using a hand-held electric whisk or an electric mixer with a paddle attachment, beat together the butter, sugar, flour, baking powder, salt and cinnamon on a low speed until the consistency of fine breadcrumbs.
- Place the milk in a jug with the eggs and whisk by hand until combined, then pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep beating until smooth and thick, adding the scrapings from the side of the bowl, then pour in the remaining milk mixture and continue to mix on a medium speed until all the ingredients are incorporated and the batter is smooth.
- Peel, core and chop the apples into 1cm pieces (the total weight should be about 200g), then stir into the batter with the nuts. Spoon the batter into the paper cases to fill them by about two- thirds. If any batter is left, it can be used to fill up to four more cases in a second muffin tin.
- Bake the cupcakes for 10 minutes and then remove from the oven. Sprinkle each cupcake with a liberal amount of demerera sugar and put back in the oven for a further 10 minutes or until the cakes bounce back when gently pressed. Allow to cool in the tin a little, then remove and place on a wire rack to cool completely. If you can’t wait that long, they are delicious when still warm!
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