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Apple cream cheese cupcake recipe

By Debbie Teoh
23 November 2010 3:09 PM Updated 23 Nov 2010

Apple cream cheese cupcake recipe

Fresh apples and bran flakes make for a healthier cupcake. With this recipe, you can achieve that by omitting the frosting. But if you’re after a real sweet treat, then indulge in the full works.

Makes 12-14 pieces


85g cream cheese, at room temperature

½ teaspoon salt

140g sugar

2 “Grade A” eggs

60ml [¼ cup] milk

50g butter, melted

1 tablespoon lemon juice

1 teaspoon vanilla essence

200g plain flour, sifted

1 teaspoons baking powder

½ teaspoon bicarbonate of soda

1 cup [120g] peeled granny smith apples, cubed 0.5cm {about 1 ½ apples}

30g bran flakes



150g cream cheese, room temperature

50g butter, room temperature

1/4 teaspoon salt

50g icing sugar, sifted

2 tablespooons milk

Grated rind of one orange (optional)


Cupcake paper cups (4.5cm x 4cm)

Piping bags




1. Pre-heat oven 180°C and place the cupcakes on a tray.

2. Beat cream cheese with sugar and salt until creamy, add in eggs one at a time beating well after each addition.

3. Beat in milk, melted butter, lemon juice and vanilla essence and fold in dry ingredients (plain flour, baking powder, bicarbonate of soda, bran flakes and apple cubes)

4. Pour into paper cups until 2/3rd full and bake in pre-heated oven at 180°C for 20–25 minutes or until tester inserted comes out clean. Be careful not to overfill as the batter tends to spill over when baking.

5. Leave to cool before frosting.


To prepare frosting:

- Using the electric beater fitted with a paddle attachment beat frosting ingredients until thick and creamy.

- Place into piping bags fitted with nozzle and pipe in circular motion to cover the cupcake.


With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.

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