Apple and cinnamon cupcakes Recipe

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30 min


20 min

These delicious apple and cinnamon cupcakes have a real taste of autumn. Top with our lemon buttercream frosting and a stripy apple slice.


  • Juice of 2 large lemons
  • 2 eating apples of your choice, peeled, cored and chopped into very fine pieces
  • 220g caster sugar
  • 220g butter
  • 4 eggs
  • 350g self-raising flour
  • 1tsp ground cinnamon
  • You'll also need:
  • 2 x 12-hole muffin trays
  • 24 cupcake papers


  • Preheat the oven 190°C/375°F/Gas Mark 5. Line two 12-hole muffin trays with cupcake papers.

  • Squeeze the lemons into a small bowl and set 2tbsp of juice aside until required. Pour the rest of the juice over the chopped apples to prevent the apple going brown.

  • Beat together the sugar and butter in a large mixing bowl. Add the eggs one at a time and beat well after each addition. Add 2tbsp of lemon juice. Add the flour and cinnamon, and mix together.

  • Put 2tbsp of mixture into each cupcake paper. Divide the chopped apple evenly between the cupcakes and place on top of the cake mixture. Top with the remaining mixture.

  • Bake for 20 mins in the preheated oven, or until the centre springs back when lightly pressed.

  • Cool cupcakes in the muffin trays for 5 mins before removing the cupcakes to a wire rack to cool completely.

  • Decorate with lemon buttercream frosting and a thinly sliced apple and edible glitter.

  • To make the stripes in the apple decorations, use a vegetable peeler to remove a stripe of peel from around the apple in a spiral before slicing thinly and placing on the cupcakes.

More Recipe Ideas

Top Tip

Lemon buttercream frosting tastes delicious on top of these cake. Use our lemon buttercream frosting recipe.