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5 from 1 vote

Apple Cinnamon Cupcakes with Mead Frosting and a Honey Swirl

The apples inside keep the cake moist, and the frosting is just perfect!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: Jewish
Servings: 16 cupcakes*
Calories: 222kcal
Author: Stefani


Cupcake Ingredients

  • 2 sticks butter
  • 1 C + 2 T sugar
  • 2 C Flour
  • 4 large eggs
  • 1.5 C Applesauce unsweetened
  • 1.5 t cinnamon
  • 1 C finely chopped apples I used Fuji

Frosting Ingredients

  • 1/4 C butter
  • 2 cups powdered sugar
  • 3 T soy milk I'm sure you could use milk. I just happened to have soy milk in the house.
  • 2 T Mead


Cupcake Instructions

  • Cream butter, sugar, flour and eggs
  • Stir in applesauce, cinnamon and apples
  • Fill cupcake wrappers.
  • Bake at 350 for 25 min.
  • Eat some hot out of the oven before proceeding to frost the others. I thought they tasted just like apple pie filling.

Frosting Instructions

  • Beat butter and powdered sugar until light and fluffy.
  • Mix in soy milk and mead


*The recipe in the book was for 12 cupcakes. I doubled it and still ended up with only 16. That was my only complaint about the recipe. However, I filled my cups all the way to the top and from the picture in the book, it looked like they let theirs sit a bit lower.


Calories: 222kcal | Carbohydrates: 43g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 44mg | Potassium: 61mg | Sugar: 30g | Vitamin A: 170IU | Vitamin C: 0.8mg | Calcium: 17mg | Iron: 1mg