Updated: Nov 6
Photographs: Claire Bogusz
Text: Claire Bogusz
Nothing says "autumn" like apples & cinnamon. These cupcakes are bursting with juicy apples and topped with decadent cinnamon cream cheese frosting. Finished off with a drizzle of homemade salted caramel, they make for a delicious and quintessentially "fall" treat!
Apple Cinnamon Cupcakes
Ingredients for the cupcakes:
156 g flour (hvedemel)
1 tsp baking powder
½ tsp salt
¼ tsp ground cinnamon (kanel)
¼ tsp ground ginger (ingefær)
56 g softened butter
200 g granulated sugar
1 tsp vanilla sugar (vaniljesukker)
1 egg, room temperature
90 ml soured milk (tykmælk)
3 medium apples, peeled and diced small
Ingredients for the cinnamon cream cheese frosting:
225 g softened butter
200 g softened Philadelphia cream cheese
2 tsp vanilla sugar (vaniljesukker)
450 g icing sugar (flormelis)
1 ½ tsp ground cinnamon (kanel)
Ingredients for the caramel sauce:
200 g granulated sugar
90 g softened butter, cubed
120 ml heavy cream (piskefløde)
½ tsp sea salt
Optional: apple chips to decorate cupcake tops
#1 Preheat oven to 160°C. Line muffin pan with paper liners.
#2 In a medium bowl, whisk together flour, baking powder, salt, cinnamon and ginger. Set
#3 Using an electric mixer on medium speed, beat butter for about 2 minutes, until soft
and creamy. Add granulated sugar and beat until light and fluffy, about 2 minutes more,
stopping to scrape the bowl as needed. Add egg and vanilla sugar and beat until
thoroughly combined, about 1 minute.
#4 Reduce mixer speed to low and beat in half of the flour mixture until mostly combined,
then pour in the soured milk (the mixture may begin to look curdled - that's okay), then
add the remaining flour mixture, mixing until just combined. Using a rubber spatula,
scrape down sides and bottom of the bowl and fold in diced apples.
#5 Divide batter between muffin cups and bake until a toothpick inserted in the centre
comes out clean (about 20-25 minutes).
#1 With an electric mixer on medium-high speed, beat butter until fluffy (2-3 minutes).
#2 Add cream cheese, vanilla, and salt. Continue to beat for an additional 2 minutes,
scraping sides of the bowl as needed.
#3 Reduce mixer speed to low and add icing sugar gradually. Mix until smooth and
combined, scraping down the sides of the bowl as needed.
#4 Add cinnamon, mix until incorporated, then increase mixer speed to medium-high and
beat until light and fluffy, 1 to 2 minutes.
#5 When cupcakes are completely cool, frost tops using a pastry bag and piping tip or an
Caramel sauce method
#1 Heat granulated sugar in a medium saucepan over medium heat, stirring constantly.
Sugar will form clumps first, then eventually melt into a thick brown, amber-coloured
liquid as you continue to stir. Be careful not to burn.
#2 Once sugar is completely melted, immediately add the butter. Be careful; the caramel
will bubble rapidly when the butter is added.
#3 Stir butter into the mixture until it is completely melted, about 2 minutes. If you notice
the butter separating or if the sugar clumps up, remove from heat and vigorously whisk
to combine it again. Return to heat when combined.
#4 Very slowly drizzle in heavy cream while stirring. Allow the mixture to boil for 1 minute. It
will rise in the pan as it boils.
#5 Remove from heat and stir in salt. Allow to cool down slightly before using, and drizzle
over the tops of frosted cupcakes.
HELPFUL TIPS AND HINTS
Leftover caramel sauce can be stored in your refrigerator for up to one month. Heat gently before serving.
Leftover cupcakes can be stored in an airtight container in the refrigerator for up to four days.