Apple & Speculoos Cupcakes

A cupcake recipe perfect for Autumn nights – a vanilla and cinnamon sponge, with an apple filling reminiscent of apple crumble, topped with speculoos swiss meringue buttercream. 

Apple & Speculoos Cupcakes
Yields 24
Cook Time
19 min
Cook Time
19 min
For the apple filling
  1. 4 large apples
  2. 30g butter
  3. 50g light brown sugar
  4. 1/4tsp cinnamon
For the cupcake
  1. 380g caster sugar
  2. 360g plain flour
  3. 120g unsalted butter
  4. 1.5tbsp baking powder
  5. 1tsp cinnamon
  6. 3 large eggs
  7. 360ml whole milk
  8. 1tsp vanilla extract
For the swiss meringue buttercream
  1. 5 egg whites
  2. 300g caster sugar
  3. 250g unsalted butter
  4. 3tbsp speculoos cookie butter
  1. Set oven to 180 degrees celsius and line cupcake tins with cases
For the apple filling
  1. Peel and cut apples into small bitesize chunks
  2. In a saucepan, melt the butter on a medium heat, then stir in sugar and cinnamon
  3. Add the apples into the mix, coat well and leave until apples have softened, then remove from the heat
For the cupcakes
  1. Sift together the dry ingredients - sugar, flour, baking powder and cinnamon
  2. Add butter and mix at a medium speed until well incorporated
  3. In a jug, beat together eggs, milk and vanilla extract. With the mixer on a slow speed, add to the dry mixture a third at a time until well incorporated
  4. Spoon mixture into cupcake cases to about a third full, then add some of the apple mixture to each cupcake
  5. Bake for 19 minutes at 180 degrees
For the swiss meringue buttercream
  1. Whilst the cakes are cooling, start on the buttercream
  2. Set some water to boil in a saucepan on a low heat and place a glass bowl over the top, making sure it doesn't touch the water. In the glass bowl, add sugar and egg whites and mix well.
  3. The egg whites are ready once the sugar has melted and have reached 60 degrees celsius
  4. Once ready, pour into mixing bowl and whisk at high speed until it increases in size and stiff peaks forms.
  5. Add cubed pieces of butter (make sure it's cold!) to the mixture slowly and keep mixing, this will eventually become thicker and creamier until it's buttercream / spreadable texture.
  6. Add speculoos cookie butter and combine
  7. Put buttercream onto cupcakes and serve!
Sam's Cupcakery

One thought

  1. They look and sound delicious.I had never heard of speculoos before…. sounds like we should try these at work 🙂 x

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