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!