Delicious spiced cupcake recipe with cinnamon buttercream and apple pie topping. Perfect for baking for autumn and ideal for sharing this fall.
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.
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.