Apple & Custard Cupcakes

These moist appley cupcakes go perfectly with their creamy custard buttercream 🙂

Apple & Custard Cupcake Recipe

Cook Time25 mins
Author: Sarah Sibley


  • 175 g Soft Butter Stork
  • 175 g Caster Sugar
  • 3 x Medium Eggs
  • 175 g Bramley Apple Sauce with the type with chunks not smooth
  • 175 g Self-Raising Flour
  • 3 tbsp Custard Powder
  • 2 tbsp Milk
  • 225 g Unsalted Butter Softened
  • 500 g Fondant Icing Sugar


  • Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  • Line a muffin tin with 12 large muffin sized cupcake cases.
  • Cream together the butter and sugar until pale and creamy.
  • Slowly add the beaten eggs.
  • Add the flour and mix until smooth.
  • Finally add the apple sauce & mix until thoroughly blended.
  • Carefully spoon the batter into the cases.
  • Bake for around 25 minutes or until the sponge springs back when lightly touched.
  • Remove from the tin and leave to cool on a wire rack.
  • In a small bowl or cup mix together the custard powder and milk until it forms a smooth paste.
  • Transfer the paste to a large bowl and add the softened butter. Mix together until completely blended.
  • Then add the icing sugar and mix together until creamy and lump free.
  • Once the cakes are cool pipe a swirl of frosting onto each cake.

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