Cinnamon, Apple and Almond Cupcakes

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The sun is shining brightly but Autumn is definitely on its way. There is a cooler edge to the light wind that blows around our garden and the leaves are falling generously on the lawn. I love Autumn and Cinnamon, Apple and Almond Cupcakes are reminiscent of this glorious season and this beautiful day. 

Last week we were gifted some delicious home grown apples from our friends Mark and Chris; we’ve eaten some but I rather fancied cooking with some too – hence these beauties. 

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How to serve the cupcakes:

You can serve them either:

• topped with Brown Butter Ricotta Frosting; this is lighter than the usual cream cheese frosting, it melts in the mouth and is bursting with the nutty and caramel flavours from brown butter and vanilla. You could also top them with Cream Cheese Frosting. If icing the cakes, make sure they have cooled completely before icing. OR
• as muffins, with Salted Cinnamon and Honey Butter and perhaps some additional honey drizzled over the top. Ideally, these are best served warm.

Either way, they are an absolute winner, and they are indeed, Autumn (or Fall!) in a cupcake!

How to make Cinnamon, Apple and Almond Cupcakes

Where is this recipe from?

Based on my Spicy Cake with Vegetable/Fruit and Nuts – Core Recipe, I used:

• vegetable/fruit – apples
• nuts – almonds
• spices – cinnamon and cardamom

I chose not to add the coconut or oats in these cakes, but if you are a mad fan or either, do please add some – allow 20g per egg.

Collect your ingredients together:

Wet ingredients:

• eating apples, peeled and roughly chopped
• sunflower or vegetable oil
• natural yoghurt
• eggs
• vanilla extract

Dry ingredients:

• whole wheat or plain/all-purpose flour
• bicarbonate of/baking soda
• baking powder
• cinnamon powder
• cardamom powder
• fine salt
• light muscovado or light brown sugar
• ground almonds

Softening Brown Sugar:

Have you ever gone into your kitchen cupboard for brown or muscovado sugar to find it is rock solid? There is a really simple solution to this, and it doesn’t involve a hammer and chisel! See here.

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Make the cupcakes:

1. Tip the apples into the food processor and pulse until they have broken down.
2. Add the remaining wet ingredients – the oil, yoghurt, eggs and vanilla. Blitz until thoroughly mixed.
3. Add the dry ingredients – the flour, bicarbonate of soda, baking powder, cinnamon, cardamom, salt, sugar and almonds. Blitz to incorporate. Scrape down the sides of the processor bowl. Blitz again until thoroughly mixed, but be careful not to overmix
4. Line a muffin tin with 16 paper cases and fill each paper case until around ⅔ full or roughly 60g of cake batter per cupcake. You should get 15-16 cupcakes
5. Cook in the centre of a pre-heated oven for 20 – 25 minutes

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.