Mary Berry Apple Cupcakes

I can still remember the smell drifting through my gran’s kitchen on an autumn afternoon — butter melting into warm apples, cinnamon floating in the air, and her no-nonsense advice: “Never scrimp on the butter, love.” These Mary Berry Apple Cupcakes take me right back there. They’re a humble bake, but don’t let that fool you — they’ve got all the comfort and flavour of a proper pudding, tucked neatly into a little paper case.

Soft, warmly spiced, and utterly British, they’re the kind of thing you bake once and find yourself doing again next weekend, just because the tin’s gone too quickly. Let’s do it the proper way.

Ingredients List

• 115g butter — at room temp. Makes everything tender and rich.
• 115g self-raising flour — gives the cupcakes their lift.
• 115g caster sugar
• 1 tsp ground cinnamon — that warm spice hug, but you can dial it up or down.
• 2 eggs — brings the batter together.
• 2 dessert apples, peeled, cored, and chopped — go for something crisp like Braeburn or Gala. Soft ones turn to mush.

How to Make It (Instructions)

1. Preheat your oven to 190°C (fan 170°C) and line a 12-hole muffin tray with paper cases.
2. In a large bowl, cream together the butter, sugar, flour, and cinnamon. Yes, all at once — Mary Berry style.
3. Crack in the eggs and beat everything until it’s smooth. Not silky like chiffon cake, just combined.
4. Fold in your apple chunks. Try not to eat too many off the chopping board like I always do.
5. Spoon the mixture evenly between your cases. Don’t overfill — aim for about two-thirds full.
6. Bake for 12–15 minutes, until golden and springy. A gentle poke with your finger should see them bounce back.
7. Let them cool in the tin for 5 minutes, then transfer to a wire rack. Resist the urge to eat one hot — they need a moment.

Common Mistakes

Why are my cupcakes dry?
Most likely overbaked or too much flour. Always measure flour properly — spoon and level, don’t scoop.

Why are my apples sinking?
Try tossing them in a bit of flour before folding into the batter. Helps suspend them more evenly.

Why are my cupcakes dense?
Overmixing the batter is often the culprit. Mix until just combined — this isn’t bread dough!

Why do my cupcakes stick to the paper cases?
Cheap liners or underbaking. Let them cool fully before peeling.

What did I do wrong if mine taste bland?
You probably skipped the cinnamon or used dull apples. I’ve done it before — Granny Smiths just don’t sing here.

Storage and Reheating Tips

Fridge: Store in an airtight container for up to 3 days. They stay moist thanks to the apples.
Freezer: Wrap each cupcake individually in cling film, then pop in a freezer bag. Keeps for up to 3 months.
Reheating:

• Oven: 10 mins at 160°C.
• Microwave: 10–15 seconds on medium.
• Steamer: Yes, really — 2–3 minutes gives them a lovely soft finish again.

What to Serve With It

• Vanilla ice cream — cold and creamy meets warm and spiced.
• A drizzle of caramel — brings out the apple beautifully.
• A proper cuppa — nothing too fancy. Just a mug of English breakfast, maybe with a splash of milk.

FAQ Section

Can I make these gluten-free?
Yes — use a gluten-free self-raising flour blend. Add ¼ tsp xanthan gum if yours doesn’t contain it.

What type of apples are best?
Firm, slightly tart varieties like Braeburn, Gala, or Pink Lady hold their shape and add real depth.

Can I add nuts or raisins?
Absolutely. A small handful of chopped walnuts or sultanas works beautifully here.

Do I need to peel the apples?
It’s recommended for texture, but if you like a bit more bite and fibre, leave the skins on.

Try More Recipes:

• Mary Berry Apple Muffins
• Mary Berry Apple And Sultana Cake
• Mary Berry Gluten-Free Sponge Cake