I can't believe how quick this year has gone, we're already well into autumn. Now that the colder weather has well and truly set in (other than last Wednesday when it hit 22 degrees??) my love for everything autumnal is coming out! That includes baking. I love baking in autumn and winter. There's something so cosy about it. Hellooo cinnamon! 

I recently made these delicious spiced apple cupcakes with salted caramel frosting. They are the perfect autumn cupcakes! The cake part is light and fluffy, and anything with salted caramel gets a nod from me. 

  • 115g butter
  • 135g light brown sugar
  • 65g granulated sugar
  • 2 eggs
  • 80ml milk
  • 2 tsps vanilla extract
  • 190g plain flour
  • 1 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground / grated nutmeg
  • 1 large apple / 2 small applies

Salted Caramel Frosting:
  • 115g butter
  • 200g light brow sugar
  • 80ml double cream
  • 1/4 tsp salt
  • 240g icing sugar

  1. Preheat the oven to 200°C / 180°C (fan oven) and line a muffin tin with cupcake cases.
  2. For the cupcakes, melt the butter and whisk with the light brown sugar and granulated sugar, until well combined.
  3. Next, add the eggs, vanilla extract and milk, and whisk until smooth.
  4. In a separate large bowl, whisk the flour, bicarbonate of soda, baking powder, cinnamon and nutmeg.
  5. Add the wet ingredients to the dry, and gently stir until combined. The batter will have a few lumps but don't worry this is fine!
  6. Peel the apple(s) and chop into small chunks. Add to the batter.
  7. Fill the cases and bake for 20 minutes. A skewer should come out clean when the cupcakes are done. Wait for them to cool completely before frosting.
  8. For the frosting, over a medium heat, melt the butter in a pan. Add in the brown sugar and two tablespoons of the double cream. Whisk this until the sugar is dissolved. 
  9. Next add the salt and allow the mixture to bubble for 2 minutes. Remove the pan from the heat and let it cool for around 30 minutes. 
  10. Once cool, beat in the rest of the double cream and slowly add the icing sugar until you reach the desired consistency. Use a piping bag to frost the cupcakes and if you want, top with a little slice of apple and a drizzle of salted caramel sauce.

This made 12 decent sized cupcakes. 

Let me know in the comments if you try these and what you think! Happy baking!

Catherine x