Apple season has rolled in and it’s time to try out fall recipes! The other day I took out the “Cupcakes and Mini Cakes” recipe book I own and gave these cupcakes a go, though I chose to skip the buttercream frosting as I wanted to bake as quick as possible. These came out very light and pleasantly sweet and, also, all the ingredients can be mixed all in one go.
Cinnamon, Apple, and Sultana Cupcakes
- 115 gr. unsalted softened butter
- 115 gr. sugar
- 115 gr. all-purpose flour
- 2 eggs
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 60 gr. sultanas
- 2 green peeled and chopped apples
Pre-heat your oven to 180°C/355°F and prepare 12 cupcake liners; I used silicone ones and lightly buttered the bottoms. Then mix your butter, sugar, flour, eggs, cinnamon, and baking powder in one bowl with an electric mixer. Peel and chop your apples into cubes, making them as chunky or small as you desire. As a side note, I decided to rinse my sultanas under some water and thoroughly pat them dry with tissue paper before putting them in my batter. Anyway, once your batter is well-mixed, use a wooden spoon or silicone spatula to mix in your apples and sultanas, so that it’s all even.
Use a spoon to help distribute your batter into the cupcake liners and bake for 20-25 minutes. (By the way, the book states to bake for 15, but mine were still quite raw, so I think I ended up keeping mine in for up to 25 minutes.) Once out of the oven give them a few minutes before you pop them out of the liners and then you can enjoy these cupcakes! Sometimes you crave something homemade, yet don’t have many ingredients on hand or maybe simply don’t have the time to bake something extravagant, so I think such type of desserts are the perfect solution. Also, I’m aware these cupcakes would look infinitely cuter with some buttercream and cinnamon on top, but oh well, another time I guess 😀
Until next time!