Easter Fruit Cupcakes

Rich ginger and spice cupcakes featuring grated apples, dried fruits, and currants, finished with sugar syrup and cream cheese frosting.

Baking Vegetarian Fruit Spiced Easter

Estimated Nutrition

Calories

437.1

kcal / serving

5245.2 kcal total

Carbs

64.7g

per serving

776.2 g total

Fat

17.4g

per serving

208.5 g total

Protein

5.7g

per serving

68.4 g total

Cook Time

minutes

Serves

cupcakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Caster Sugar

100

Crystallised Ginger

tsp

Baking Powder

0.5

batch

Cream Cheese Frosting

Caster Sugar

for the syrup

Dairy

100

Unsalted Butter

piece

Free-Range Egg

medium

Fruits

100

Dessert Apple

peeled, grated, and cored

100

Currants

100

Mixed Dried Fruit

GrainsCereals

300

Plain Flour

Liquids

Water

for the syrup

NutsSeeds

tsp

Ground Ginger

tsp

Mixed Spice

OilsFats

100

Sunflower Oil

Method

Boil sugar and water to make a syrup and let it cool.

Fill muffin cases three-quarters full and bake for 25 minutes.

Melt butter with spices over low heat and mix with sugar and oil.

Brush the warm cupcakes with the sugar syrup.

Pipe crosses of cream cheese frosting onto the cold cupcakes.

Preheat the oven to 180°C and line a muffin tray with paper cases.

Combine the flour and baking powder into the wet ingredients evenly.

Stir in grated apples, ginger, currants, and dried fruit.

Beat in the eggs until the mixture is smooth.