These are lovely moist cupcakes. Best eaten when they are a few hours old or even the next day (if they last that long). This recipe only took minutes to prepare so perfect for some who is too busy to hang around the kitchen for long.


1/2 apple peeled and cored. Chop it up into small pieces.
some lemon juice (though I didn’t have any this time and it didn’t change the recipe)
1 tablespoon of ground cinnamon
3 eggs
1 cup of butter or margarine (nice and soft)
1 cup caster sugar
1/2 cup milk
1 1/2 cups of self raising flour (sifted)


1 1/2 cup icing sugar
1 cup butter (room temp)
1 tablespoon of cinnamon sugar (I made this with granulated sugar & cinnamon)


Preheat the oven at 160C / 320F, I think today my oven was a bit too hot so you may need to turn it down if it is fan assisted.

Lay 12 cupcake cases into a cupcake baking tray.

In a small bowl mix the chopped up apple with the lemon juice and the cinnamon.

In a mixing bowl beat the eggs, butter and sugar until light. Then add the milk and flour, beat for another two minutes or so until the mix looks creamy. Add the apple and stir it in.

Divide the mix between 12 cupcakes, this makes a generous amount so you get full cup cakes.

Bake for approx 18 minutes.

For the topping …

I prepare my topping while the cupcakes are in the oven. Mix half of the icing sugar and the butter, then add remaining icing sugar. This half and half way makes it easier to get out any little lumps. Beat until light and fluffy.

Spoon the topping on the cooled cupcakes and sprinkle with cinnamon sugar.

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