Spiced Apple and Salted Caramel Cupcakes

Apple and caramel is a classic flavour combination, and using our butter and jersey cream these cupcakes make an indulgent treat.

115g Longley Farm Jersey butter, melted and slightly cooled

135g light or dark brown sugar

65g granulated sugar

2 large eggs

80ml milk

2 tsp vanilla extract

190g all-purpose flour 

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 large apple, peeled and finely chopped


Salted Caramel Frosting

115g unsalted butter

200g light or dark brown sugar 

5 Tablespoons Longley Farm Jersey extra rich double cream

1/4 tsp salt

240-360g icing sugar


1.Preheat the oven to 180°C. Line a muffin tray with cupcake liners. Set aside.

2.Make the cupcakes: Mix the melted butter, brown sugar, and granulated sugar together in a medium bowl until combined. Whisk in the eggs, one at a time, until smooth then whisk in the vanilla extract and milk. Set aside.

3.Mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl.  Slowly add the wet ingredients to the dry ingredients and stir gently until combined. Fold in the apples.

4.Fill the cupcake liners 3/4 of the way full with batter. Bake for 21–23 minutes, rotating the pan halfway through baking. Allow to cool completely before frosting.

5. Make the frosting: While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and 2 tablespoons of extra rich jersey cream. Whisk constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for about 2 minutes. Remove from heat and allow to cool for around 30 minutes. With a hand or stand mixer fitted with a whisk attachment, beat in 250g icing sugar and the remaining extra rich jersey cream. Slowly add the rest of the icing sugar until you reach the desired consistency. Add a little cream or milk if you find the frosting too thick. Frost cooled cupcakes and drizzle with salted caramel sauce, if desired.

Longley Farm products used in this recipe: