Chai Apple Cakes with Maple Cream Cheese Frosting

These healthier chai apple cakes are sooo yummy! The cakes are great on their own but the creamy maple frosting really makes it extra special. The recipe makes 12 cakes so I usually make a batch without the frosting and keep them in my freezer for when I want a treat without any refined sugar. Just 45 seconds in the microwave from frozen and they’re perfect every time. I buy my chai spice from Gewurzhaus in Australia if you’re looking for a good one without sugar. They’re great for kids too! They won’t even know they’re good for them.


What you’ll need:

200g plain flour
1 ½ tsp baking powder
½ tsp baking soda
2 tsp ground chai masala spice, plus extra for dusting
¼ tsp salt
1 cup apple puree or apple sauce
½ cup milk
½ cup maple syrup
3 eggs, lightly beaten
2 red apples, peeled & cut into 1cm dice
1 cup (90g) shredded coconut
80g unsalted butter, melted

Maple Cream Cheese Frosting
500g cream cheese, at room temperature
½ cup maple syrup, plus extra for drizzling
¼ cup coconut sugar
1 tsp ground chai masala spice

What to do:

Preheat oven to 160°C Fan  or 180°C Conventional

Lightly grease a 12-hole muffin tin with butter.

Place flour, baking powder, baking soda, chai spice and salt in a bowl and whisk to combine.

In another bowl, combine apple sauce, milk, maple syrup, eggs and pour into dry ingredients. Mix to combine, then fold through diced apples, coconut and butter until just combined.

Divide mixture between muffin holes and bake for 20 minutes until cooked through. Cool.

For frosting, beat cream cheese and maple syrup together until smooth. Pipe or spread frosting over each of the cupcakes. Combine coconut sugar and chai spice and sprinkle over cupcakes. Finish with a drizzle of maple syrup.

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