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Apple & Cinnamon Pancake Cupcakes

Recipes for Home and Restaurant

by Nadine Lloyd

Apple and Cinnamon Pancake Cupcakes Recipe by Nadine Lloyd


(Serves 5-6)


  • 3 cups self-raising flour

  • 2½ tablespoons caster sugar

  • ¼ teaspoon sea salt

  • 2½ teaspoons ground cinnamon

  • 2 cups buttermilk

  • ½ cup milk – plus extra if required

  • ¼ cup unsalted butter – melted

  • 2 large eggs

Cinnamon Apples:

  • 2 teaspoons ground cinnamon

  • 2 tablespoons unsalted butter

  • 4-6 apples – peeled cored & sliced

  • 1½ tablespoons brown sugar

  • ½ teaspoon sea salt – to taste



Preheat the oven to 180°C (356°F)

Grease a 12-hole muffin/cupcake tray.

Set aside.

Using a large bowl, sift the flour, caster sugar, salt, and 1½ teaspoons cinnamon powder together.

In a separate bowl, lightly beat the buttermilk, melted butter, milk, and eggs together until fully combined.

Fold the wet ingredients through the flour mixture.

Cover and set to one side.

Cinnamon Apples:

Heat the butter in a medium-sized saucepan over medium heat.

Gently stir in the diced apples, brown sugar, salt, and cinnamon.

Reduce the heat to medium/low and simmer for 5-8 minutes, or until the sauce reduces by half.

Set aside to cool slightly.

Evenly pour the pancake batter into the greased tray.

Using a spoon, place the apple pieces and cinnamon sauce into the middle of each cupcake.

Bake for 15-20 minutes, or until a skewer comes out cleanly.

Cool on a wire rack.

Sprinkle with 1 teaspoon extra cinnamon powder before serving.

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