Cinnamon and Toffee Apple Cupcake Recipe

How do you like them apples?

Apples are at their best right now; in season from now until March / April although some varieties can only be enjoyed for a short amount of time here in the UK, like Golden Delicious which are only in season during November.

Apples contain no fat, sodium or cholesterol – Yippee!! They are a great source of fibre, extremely rich in important antioxidants, flavonoids, and the phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

We’ve done some bobbing of our own and made these gorgeous cinnamon and toffee apple cupcakes….Great with a cup of Assam tea.

 Cinnamon & Toffee Apple Cupcakes




110g Butter, softened at room temperature

110g Castor Sugar

2 Medium Eggs

110g Self-Raising Flour

5g Baking Powder

15g Ground Cinnamon

15g Milk

For the Frosting: 

100g Butter, softened

200g Icing Sugar

250g Caramelised Condensed Milk

Toffee Apples:

2 Pink Lady Apples

50g Castor Sugar

25g Unsalted Butter  

30g Double Cream



  1. Preheat the oven to 180C and line a 12-hole muffin tin with paper cases
  2. Cream the butter and sugar together in a bowl with an electric whisk until pale, beat in the eggs a little at a time.
  3. Sift the flour, baking powder and cinnamon into the bowl, add the milk
  4. Pipe or spoon the mixture into the paper cases until they are half full
  5. Bake in the oven for 10-15 minutes, or until golden brown
  6. To make the Toffee Apples; peel and core the apples, cut into quarters and cut each quarter into 3 pieces
  7. Caramelise the sugar in a dry, hot pan
  8. Add the butter and the apples and cook over a high heat until caramelised
  9. When the apples ae soft and sticky remove from the heat
  10. Place the apple pieces onto baking parchment and leave to cool
  11. For the frosting, beat the butter, condensed milk and icing sugar until thick
  12. Pipe the frosting onto the cakes and place 3 pieces of apple on top of the frosting