Sweet and savoury cupcake recipes

Apple and cinnamon CupcakesApple and cinnamon cupcakes
Apple and cinnamon are a classic flavour combination. Here is an easy recipe that’s full of sweet spiciness. 

Preheat oven to 200°C. Line a muffin tray with 12 paper cases. Mix 125g soft, unsalted butter with 125g soft light brown sugar, until pale and fluffy.

Crack in two eggs and beat until well mixed. Stir in 140g self-raising flour and ½ teaspoon of ground cinnamon.

Peel and core two medium-sized eating apples and chop into approximately 1cm large cubes. Stir three-quarters of these into the cake mixture and then fill the cupcake cases.

Push in a few of the remaining cubes of apple into the top of each cupcake. Bake for 15-20 minutes, until cooked.

When cool, dust with icing sugar.

Choc and Dulce de leche cupcakesChocolate cupcakes with Dulce de Leche icing
These cupcakes are sandwiched with a sweet caramel buttercream icing, and are quick and easy to make. 

Mix together 125g soft, unsalted butter with 125g caster sugar, until smooth. Crack two eggs into the mixture and beat until thoroughly mixed. Sprinkle in ½ teaspoon of vanilla essence, ½ teaspoon espresso powder and one tablespoon of good quality cocoa powder.

Stir to mix, and sift in 120g self-raising flour.

Dribble in 2-3 tablespoons milk to loosen the mixture slightly and then use the mixture to fill 12 silicone cupcake moulds. Bake at 200°C for 15-20 minutes until firm.

Remove the cakes from the moulds, cool completely and cut each cupcake in half horizontally.

Beat together 100g butter, 225g icing sugar and 2 tablespoons dulce de leche. Spread a little of the mixture on one half of the cupcake and sandwich together.

Beetroot Vanilla Cup Cakes with Rose Butter IcingBeetroot and vanilla cupcakes with rose butter Icing
I Love Beetroot is currently campaigning for us to eat more beetroot. You might like it on your salads but it’s great for baking with too! Here’s their recipe for pretty and elegant cupcakes. 

Make the crystallized rose petals the day before you want to serve the cupcakes. They will keep in an airtight box for a few weeks. Lay out a piece of silicon-coated baking paper on a tray. Pick through the petals of 3 organic pink roses and choose the 12 loveliest looking ones and lay them on the tray.

Brush gently with the white of one egg and sprinkle all over with caster sugar. Allow to dry in a warm place for 8 hours before using.

When you are ready to make the cupcakes, preheat the oven to 180?C. Blend together 175g sugar and 175g butter until light and creamy. Add the yolks of 3 eggs, 175g self-raising flour, 175g puréed, cooked beetroot (plain, vacuum-packed is ok, and save some of the juice for the icing) and 1 tablespoon vanilla extract and beat until smooth.

In a clean bowl whisk the 3 egg whites until fairly stiff. Take a large spoon of egg white and beat into the cupcake mixture to loosen it a little. Then, using a large metal spoon, fold the remaining egg whites gently through the mix, taking care not to over beat.

Spoon the mixture into 12 cupcake cases and bake in the oven for around 20 minutes, or until the cakes are firm to the touch. Remove and cool on a wire rack.

To make the icing, beat 300g icing sugar and 150g slightly softened unsalted butter together, either in a food mixer or by hand with a wooden spoon. Add a few drops of rose flower water to taste, and a few drops of beetroot juice to colour the icing.

Spread generously or pipe over the cooled cupcakes and top each with a rose petal.

Classic Cherry topped cupcakesOld-fashioned cherry-topped cupcakes
A classic tea party treat, these cherry-topped cupcakes are easy to make. These are made with brown sugar for a more mellow taste.

Preheat the oven to 200°C. Beat together 125g soft, unsalted butter with 65g caster sugar and 60g soft light brown sugar until light and fluffy.

Crack in two eggs and stir in ½ teaspoon vanilla extract. Mix until smooth, and sift in 125g self-raising flour.

Fold in the flour, adding a splash of milk if needed to loosen the mixture.

Once it’s all combined pour into 12 cupcake cases and bake for 15-20 minutes, until firm and springy to the touch.

When the cakes are cooled, spread over some icing made by beating 100g icing sugar with a teaspoon or two of boiling water, until you get a smooth but fairly stiff mixture.

Top with a glacé cherry before the icing sets.

Lucy Cook's capuccino cupcakesLucyCooks’ cappuccino cupcakes
LucyCooks is a cookery school in the Lake District, making cupcakes such as these on their Champagne and Cupcakes & Afternoon Tea and Temptations courses.

This recipe makes 20 cupcakes. Preheat the oven to 180ºC and line 20 muffin holes with paper-lined foil muffin cases.

Beat 125g softened butter, 3 teaspoons instant coffee granules, 2 tablespoons Tia Maria, 165g caster sugar, 2 eggs, 225g self-raising flour and 80ml milk in a medium bowl with an electric mixer on low speed until combined.

Continue to beat on medium speed until the mixture is smooth and has a lighter colour. Divide the mixture among the muffin cases and bake for about 10 minutes.

Lucy Cook's blueberry & lemon drizzle cupcakesLucyCooks’ blueberry & lemon drizzle cupcakes
Pre-heat oven to 180ºC.

Place 225g softened butter and 225g caster sugar in a bowl and beat together until light & fluffy. Gradually beat in 4 eggs, adding a little flour towards the end to prevent curdling.

Beat in the rind of one lemon, then fold in 250g sifted self-raising flour and 25g ground almonds with enough of the juice from the lemon to give the mixture a good dropping consistency.

Fold in 220g fresh blueberries and divide the mixture among 12 muffin cases and bake for about 10 minutes.

When cooked pour a little of the juice from the lemons into each cupcake.


Cox Cookies and cake’s mexican chocolate cupcakesCox Cookies and Cakes’ blueberry compote cupcakes
Thanks to The Cox Cookies and Cake Cookbook (£16.99, from bookshops), you can make designer cupcakes at home. Try their classic ‘Kiss Cake’, and Mexican Chocolate cupcakes.

First make the Blueberry Compote: place 150g blueberries and the 50g caster sugar in a small saucepan over a low heat and cook gently until the fruits start to pop, stirring to prevent the sugar from catching.

Leave to cool.

If your compote has produced a lot of liquid, strain a little into a bowl so not to add too much extra liquid to your cakes (this spare juice will come in handy later!). Preheat the oven to 200°C, and line a cupcake tin with paper cases.

In a large bowl, beat 2 eggs, gradually adding 200g caster sugar while beating. Continue beating and slowly pour in 125ml sunflower oil. Stir in ¼ teaspoon vanilla extract. In a separate bowl sift together 250g plain flour, a pinch of salt and ½ teaspoon of baking powder.

Stir these dry ingredients into the egg mixture in small amounts alternating with 250ml soured cream. Spoon some of the mixture into the paper cases just to fill them half full, then spoon 1½ teaspoons of the compote on top.

Top each with another spoonful of batter to cover and fill almost to the top of the case. Cook for 25 minutes, or until a skewer inserted into the side of a cupcake comes out clean.

Leave to cool in the tins for 5 minutes then transfer to a wire rack and allow to cool completely before frosting.

Pipe some Vanilla Buttercream Frosting in spirals on top of each cupcake and spoon over any excess compote you have remaining and some of the lovely blueberry juice.

Cox Cookies and cake’s mexican chocolate cupcakesCox Cookies and cake’s mexican chocolate cupcakes
Preheat oven to 200°C and line a cupcake tin with paper cases. Sift together 175g plain flour, 225g caster sugar, 4 tablespoons cocoa powder, 1 teaspoon bicarbonate of soda, 1 teaspoon cinnamon and ¼ teaspoon of nutmeg into a bowl.

In a large bowl, blend together 1 teaspoon vanilla extract, 1 tablespoon white wine vinegar, 5 tablespoons sunflower oil and 250ml cold water.

Mix the dry ingredients into this mixture until well combined and the batter is smooth – a free-standing mixer or an electric hand whisk will help in doing this.

Divide the mixture between the paper cases (it will be fairly liquid, so you may want to use a jug) and bake for 20–25 minutes, or until a skewer inserted into the centre of a cupcake comes out clean. Allow to cool in the tin for 5 minutes, and then transfer to a wire rack to cool completely.

To make the frosting: melt 100g dark chocolate in a heatproof bowl placed over a saucepan of barely simmering water, making sure the bowl does not touch the surface of the water. When melted leave to cool.

Whisk the 150g unsalted butter and 150g icing sugar together until pale and fluffy, then whisk in the cooled melted chocolate and ¼ teaspoon cayenne pepper.

Pipe the frosting onto the cooled cakes and top with chilli pepper cake decorations to finish.

Primula cupcakesPrimula cheese with ham and sun-Dried tomato Cupcakes
Primula have devised these savoury recipes specially for National Cupcake Week this year.

Pre-heat oven to 200°C.

In a large bowl mix together 250g self-raising flour, 1 teaspoon baking powder and 60g butter until fully combined.

Add in 100g sun-dried tomatoes, 60g cooked and chopped smoked bacon, 2 tablespoons fresh basil and stir well.

Next add one and a half free range eggs, beaten; 3 tablespoons orange blossom honey, 1 x 150g tube of Primula cheese and ham spread and 125ml milk, mixing well.

Spoon the mixture into the muffin cases, and bake in the oven for 25-30 minutes for large muffins or 20-25 minutes for small ones.

The cooked muffins should be golden brown & feel firm & spongy to the touch. Drizzle a small amount of fudge icing on top.

Primula, spinach and beetroot cupcakes topped with Thai sweet chilli glaze (Vegetarian)
Pre?heat oven to 200°C.

In a large bowl mix together 250g self-raising flour, one teaspoon baking powder and 60g butter until fully combined. Add in 50g chopped fresh spinach, 70g grated, uncooked beetroot, 2 tablespoons fresh or dried basil and stir well.

Next, add one and a half beaten eggs, one 150g tube of Primula cheese and chive spread, 3 tablespoons orange blossom honey and 125ml milk, mixing well.

Spoon the mixture into 12 muffin cases. Bake in the oven for 25-30 minutes for large muffins or 20-25 minutes for small ones.

The cooked muffins should be golden brown & feel firm & spongy to the touch. Brush the top with Primula sweet chilli dip while muffins are still warm.

Apple crumble ice cream
Low-fat lemon and meringue pie
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