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Easy and autumnal toffee apple cupcakes with a brown sugar apple sponge, toffee buttercream frosting and more!
It’s bonfire season, and I am 100% in the mood to get really cosy, and absolutely enjoy life. I love everything about this time of year, so I really want to make sure I post a recipe for you guys that would fit the mood… hello toffee apple cupcakes.
This is a recipe that has been requested so many times that I can’t actually keep up. I have a delicious toffee apple loaf cake that so many of you have been baking recently, but you all want the cupcake version – so here it is!
I went for a very similar bake to the loaf cake because I just adore it so much. A dark brown soft sugar sponge, filled with apple chunks – creating such a soft and delicious sponge that you could to be honest eat as it is.
The dark brown soft sugar is such a wonderful flavour that creates an almost toffee like flavour on it’s own! If you want something a little lighter and less deep, you can use light brown soft sugar instead to get a lighter caramel flavour, but something that still suits the apple!
For the apple in the cupcakes, I used bramley/cooking apples. I love to use these in baking because it means you still get a decent texture for the apple in the bake – if you use normal eating apples they can get a bit sweet and soft.
For the buttercream frosting, I again used the same idea as the toffee apple loaf cake – but using a toffee buttercream frosting! You can either make your own toffee sauce by using the recipe from my sticky toffee bakes (which is what I did!), or you can use shop bought! There is no shame in shop bought sauce.
Yes, toffee brings more sweetness to the bake – but a toffee apple themed bake is always going to be more sweet. I always use block unsalted butter in my buttercream (which is just so important – especially if you are adding toffee sauce!).
You can, however, to cut the sweetness, use slightly salted block butter. I don’t generally do this, but if you are worried about the sweetness you can always give it a go. Just make sure to not use a margarine or baking spread for the frosting as you will get soup.
For these cupcakes I used homemade sticky toffee sauce as I said – and it creates the most beautiful drizzle. I couldn’t work out what I wanted to do for the decoration, but using my favourite piping tip as always was a start.
I often get messages with people struggling with piping tips – and often its because they are too small. The piping tip I use in these cupcakes is just the dream to work with! I also think using good quality piping bags really helps because its easier to work with!
With a bit of dried apple for decoration (Fresh apple would brown too quickly and look a little weird), and a drizzle of toffee sauce – you have your toffee apple cupcakes! Oh and if you want the same baking cupcake cases I used, you can find them here!!
I hope you enjoy the recipe as much as I did – enjoy!! X
Toffee Apple Cupcakes!
- 250 g cooking apples (peeled + chopped weight)
- 150 g unsalted butter/stork
- 150 g dark brown brown sugar (+25g extra)
- 150 g self raising flour
- 3 Medium eggs
- 1 tsp vanilla extract
- 200 g unsalted butter (room temp) (not stork)
- 400 g icing sugar
- 75 ml toffee sauce
- 50 ml toffee sauce
- dried apple
- Preheat your oven to 180ºc/160ºfan and line a 12 hole muffin tray with muffin cases or put 12 baking cups onto a flat tray!
- Peel and core the apples, cube the apples into about 1cm (small) pieces.
- Put the apples into a bowl, and cover with the 25g of dark brown soft sugar. Mix it up so all the apple pieces are covered and leave to the side.
- Beat together the unsalted butter/stork and the dark brown soft sugar until light and fluffy.
- Add in the self raising flour, eggs, and vanilla extract and beat until smooth.
- Fold the apple mixture into the cake mix and spoon into your cupcake cases.
- Bake the cupcakes in the oven for 20-24 minutes, or until baked.
- Once baked, transfer to a rack to cool completely.
- Beat the room temperature unsalted butter for a few minutes until really light and supple.
- Add in the icing sugar and beat fully.
- Add the toffee sauce into the mixture and mix for 5 minutes until really light and fluffy.
- Using a 2D Closed Star Piping Tip, pipe the buttercream onto the cupcakes.
- Drizzle on the toffee sauce, and add a piece of dried apple per cupcake.
- I used the toffee sauce from this sticky toffee cake recipe!
- For this recipe I used:
- When buying the apples, buy above the 250g as thats the chopped and peeled weight. You need to go for about 400g worth unpeeled, to make sure that its enough!
- This cake will last in an airtight container for up to 3 days!
Find my other recipes on my Recipes Page!
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