It’s that time of the year when our tree is full of apples as are the local farm shops and my kitchen starts its season of smelling of cinnamon and ginger. We love baking with apples and this spiced cupcake with an apple pie topping and delicious cinnamon buttercream frosting tastes of everything autumn and is perfect for sharing with friends and family this fall.
I love our simple cupcake cake recipe which makes an easy vanilla sponge cupcake that the kids love, however, this time of the year it’s worth adding a little spice to the mix and creating something with a bit more depth and warmth to it, especially for fall, treats like these cakes.
With some store cupboard spices added to the mix, you have a cupcake that is a little bit more special and it takes no more time at all.
Cinnamon Butter Cream Frosting
I’m a fan of buttercream – we love our vanilla buttercream that I used for the simple princess cupcakes that I made for my daughter’s Princess Birthday Party, but vanilla isn’t the only flavour to use for buttercream and this variation is fantastic with apples and ideal for adding to fall desserts this year.
Adding in a little cinnamon and some whipped cream can turn a simple icing into something a little special. Making it perfect to share and bake for when you have family around or for friends.
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Delicious spiced cupcake recipe with cinnamon buttercream and apple pie topping. Perfect for baking for autumn and ideal for sharing this fall.
- 24 Simple Cupcakes Double up the Simple Cupcake Recipe
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves
- 1/8 tsp Ground All Spice
- 28 g unsalted butter
- 720 g peeled and chopped gala apples The finished weight = to 6 cups
- 100 g caster sugar
- 1/2 tsp ground cinnamon
- 375 ml water
- 2 tsp corn flour
- 227 g unsalted butter at room temperature
- 320 g icing sugar
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- 3-5 tbsp whipping cream
Preheat oven to 180C degrees and line 2 12 hole muffin tins with cupcake liners.
Mix up the simple cupcakes adding in the spices until combined well.
Scoop cupcake batter into the liners, filling 3/4 way full
Bake in the oven for 13-15 minutes until golden.
While the cupcakes are baking, make the apple pie filling
Using a medium pot, melt the butter
Stir in the apples, sugar and cinnamon.
Mix in 250ml of the water until combined and cook on a low simmer.
In a small bowl, combine the remaining water with the cornflour, and whisk lightly until smooth.
Add the cornflour mix to the apples and cook 1-2 minutes more, this will thicken the mixture.
Put aside to cool completely.
Add all of the ingredients to your stand mixer and mix on a medium speed.
Continue mixing until the frosting has stiff peaks and then add to a piping bag with a star nozzle.
Pipe the frosting onto the top of the cooled cupcakes. Make sure that the top is flat so that apple pie topping can lay on top easily.
Scoop about 1-2 tbsp of the apple pie filling onto the top of the cupcakes
What We Used
I am not a fan of over cluttering my kitchen with gadgets and stuff but I do have some recommendations for you based on what I’ve been using and found works well.
Over the years I have tried lots of cupcake and muffin tins as I do love to make cakes and I’ve thrown away a fair few as they rust and distintergrate. A few years ago I got a set of Wilton Muffin Tins (12 holes and a 2 pack) and have never looked back. They haven’t rusted they clean up easily and fit in my smallish oven perfectly as well.
Until a couple of years ago I mixed everything by hand but then I was given my husband grandmothers 1970’s stand mixer. It made my life so much easier, especially when baking cakes. Unfortunately, it didn’t last that long with the use (well if you discount the 30+ years beforehand) and I replaced it with a simple stand mixer that does the job. I’ve found the most useful part of it the splash guard as cooking with kids and for a family can get very messy.
In my efforts to reduce the amount of plastic waste we make in the family I have stopped buying single-use piping bags (or using ziplock bags with corners cut off) and instead replaced them with reusable silicone piping bags. Unlike the bag that my mum had when we grew up which was made of fabric and your hand would end up covered in frosting these work just as well as the plastic ones but you wash, dry and reuse. I also have this set of piping nozzles which I use for decorating cupcakes and baking.
More Apple Recipes to Try This Autumn
Apple and Cinnamon Breakfast Muffins but don’t just leave them for breakfast they taste great at any time.
Delicious Apple and Cinnamon Loaf Cake
Amazing Apple Crumble the perfect Rainy Day Dessert for Autumn
Pin these Delicious Homemade Spiced Cupcakes with Apple Pie Topping and Cinnamon Buttercream Frosting to Make Later
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