Apple Pie Cupcakes with Cinnamon Buttercream

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Comfort food and cake collide in these delicious apple pie cupcakes topped with cinnamon buttercream and darling mini candied apples.

Apple Pie Cupcakes with Cinnamon Buttercream

Winter is now in full swing in SA and I crave comfort food day in and day out. One of the foods I crave most often is warm Apple Pie with the scent of cinnamon and nutmeg  wafting through the house served with a dollop of double cream.

That’s exactly how I came up with the recipe for these delicious apple pie cupcakes . I really like the chunks of apple in the cupcakes and the fact that it really does taste like Apple pie. I added cinnamon and a pinch of both nutmeg and cloves to the cupcake batter to ensure I get the spiciness I so love. I wanted to mirror that spiciness in the butter cream so decided to make a creamy, cinnamon-vanilla buttercream to pipe on top.

Apple Pie Cupcakes with Cinnamon Buttercream

The mini-toffee apples are taken directly from an episode of Masterchef Australia I watched last week. You could use tinned baby apples for this but I used a melon baller to ball out a few apples. To ensure the pretty ‘points’ the caramel makes when the apples are dipped in, I used liquid glucose (found in most baking shops) in the caramel and I allowed it to boil gently for 5-10 minutes until the caramel was a deep amber colour. Just remember to be very careful when doing the apples as a sugar burn is one of the worst!

These apple pie cupcakes are the perfect thing for tea over the weekend and your friends and family will be SO impressed by your efforts! Enjoy!

Apple Pie Cupcakes with Cinnamon Buttercream

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Apple Pie Cupcakes with Cinnamon Buttercream

Comfort food and cake collide in these delicious apple pie cupcakes topped with cinnamon buttercream and darling mini candied apples.
Course Baked goods, Baking, Cake, cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cupcakes
Author Alida Ryder


  • 200 g Cake flour
  • 150 g Castor sugar
  • 125 g Butter Room Temperature
  • 125 ml Milk
  • 2 Large eggs
  • 2.5 ml Salt
  • 10 ml Baking Powder
  • 5 ml vanilla extract
  • 2 medium apples peeled and chopped
  • 1 tsp ground cinnamon
  • pinch each of ground nutmeg and cloves

for the frosting

  • 100 g unsalted butter room temperature
  • 400 g sifted icing sugar
  • 5 ml vanilla extract
  • 1 tsp cinnamon
  • 50 ml milk

for the mini candied apples

  • 12 baby apples/apple balls
  • 1 cup caster sugar
  • 3/4 cup water
  • 1/2 cup liquid glucose


  • Preheat the oven to 180° and place cupcake papers in a muffin tin.
  • Combine all the ingredients in a large bowl and beat until the batter is smooth.
  • Divide the batter between the cupcake cups and bake for 15-20 minutes until golden and a toothpick inserted comes out clean.
  • Remove from the oven and allow to cool for 5 minutes in the tin before placing on a cooling rack to cool completely.
  • For the frosting, beat the butter until pale and fluffy. Beat in the icing sugar and mix for 5 minutes.
  • Add the vanilla extract and spices and mix.
  • Add the milk slowly whilst mixing until you have reached the desired consistency.
  • Pipe the icing onto the cupcakes.
  • For the toffee apples, combine the sugar, water and glucose in a small saucepan and heat slowly. Stir until the sugar is dissolved and then allow it to come to a gentle simmer.
  • Simmer until the sugar becomes an amber colour. Swirl the saucepan to ensure the mixture doesn't burn.
  • When the sugar is thick and amber coloured, place the apples on kebab sticks and dip into the sugar. Slowly lift the apples out of the sugar allowing a 'point' to form.
  • Place the toffee apples on top of the cupcakes and add a sprinkling of ground cinnamon.


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Showing 13 comments
  • Bridie

    They look fab! I was just wondering if you could sub in all-purpose flour in place of the cake flour? I can’t seem to find it where I live.
    thank you!

  • Lauren

    Loving this! Will be trying these out for the work Christmas bake off… Just 1 question…. Does the apple sink to the bottom of the cupcake? If I were to grate the apple before adding to the mixture would it get a bit lost?

    • Ally_R

      Lauren, if you are worried about the apple sinking, simply dust it with flour before folding it into the batter, this way they won’t sink.

  • Connie

    Why are the measurements in mill. And such? Would like to have it in cups please. Thank you

    • Ally_R

      Connie, the measurements are in ml’s, grams etc. because I live in South Africa and we use the metric system. I also like weighing and measuring ingredients rather than use cup measurements as I’ve found that cups differ quite a bit. This way I can make sure that the recipe will work and that all the measurements are correct.

  • love baking

    I baked this for my twins 1st birthday for al the moms and dads and served it with bubbly. This was worth the time and effort. Thank you for the stunning recipe!

  • Tess

    Does the apple cook in 15-20 min or are they still a bit crunchy? Can I use the canned tart apples (drained) instead?

    • Ally_R

      Tess, the apple was relatively soft after the cooking time because I cut them into quite small cubes but you could use tart apples as well.

  • Kitchenboy

    There is nothing better that the combination of cinnamon, apple and cream – and all conveniently in the shape of a cupcake!!!

    Nice one Alida!

  • Cheryl

    Definitely making cupcakes this weekend! Thanks for the inspiration:)

  • gloeiwurmpie

    I am loving all your cupcake recipes, you are a genius! I can’t wait to try them all.
    Thanks for sharing!

    • Ally_R

      Gloeiwurmpie : Thanks darling. Such a lovely compliment. Have a great weekend!

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