Spiced Caramel Apple Cupcakes

Packed with apple flavor, these cupcakes will be a hit with kids and adults alike. Drizzle with caramel for an extra touch of decadence.

Makes 12 servings

Chef Tip: Add chopped pecans or walnuts, if desired.

Variety Tip: For best results use Ontario Golden Delicious


1 cup all-purpose flour (250 mL)
1/3 cup whole wheat flour (75 mL)
1 tsp baking powder (5 mL)
1/2 tsp baking soda (2 mL)
1/2 tsp cinnamon (2 mL)
Pinch ground nutmeg
Pinch ground allspice
1/4 tsp salt (1 mL)
2 Ontario Golden Delicious apples, peeled and cored
1 tbsp lemon juice (15 mL)
1 tbsp maple syrup (15 mL)
1/3 cup unsalted butter, at room temperature (75 mL)
1/2 cup packed brown sugar (125 mL)
1 egg
1 tsp vanilla (5 mL)
1/2 tsp finely grated lemon zest (2 mL)
3/4 cup buttermilk (175 mL)
1 tbsp icing sugar, for dusting (15 mL)


See video demonstration: https://youtu.be/6UapB1kmLIo

Line 12 muffin cups with paper liners. Whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt; set aside. Grate 1 of the apples. Slice remaining apple into 24 slices; toss with lemon juice and maple syrup. Set aside.

In bowl, beat butter with brown sugar using electric beaters until light and fluffy; beat in egg. Beat in vanilla and lemon zest.

With mixer on low, alternately add flour mixture in 3 parts and buttermilk in 2 parts, starting and ending with the flour mixture; scrape down bowl as needed between additions. Fold in grated apple.

Spoon batter into prepared muffin cups; top each with 2 slices of apple. Bake in 350ºF (180ºC) oven for 30 to 35 minutes or until tester inserted into centre comes out clean. Let cool completely; dust cupcakes with icing sugar.



Per 1 cupcake: about 170cal, 3g pro, 6g total fat (3.5g sat fat), 26g carb, 2g fibre, 30mg chol, 160mg sodium. % RDI: 6% vitamin A, 4% vitamin C, 6% calcium, 6% iron.