Apple Strudel Cupcakes with German Cinnamon Buttercream

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These apple strudel cupcakes are a real treat! They are studded with apples and raisins and topped with a custard based German Apple Cinnamon Buttercream! Jump to Recipe

German Apple Strudel Cupcakes topped with German Buttercream

Apple Strudel Cupcakes with German Buttercream – an easy cozy fall treat 


These little babies have all the flavor of a traditional apple strudel but are way easier to make. While I do enjoy making strudel from scratch (like this sour cherry strudel), I have to admit that sometimes I just don’t feel like fiddling around with pastry. 

These apple strudel cupcakes are the perfect small treat when you crave a cozy fall treat, something with apples and cinnamon. They come together fairly quickly with simple ingredients. 

The German Cinnamon Buttercream is one of my favorite frostings and I often use it to top my German Muffins. 

overhead shot of German Apple Strudel Cupcakes with German Buttercream Topping and sprinkled with cinnamon

This recipe uses German buttercream which is a custard-based buttercream that consists of pastry cream, butter, and any additional flavorings you may want. In this case, vanilla, apple and cinnamon.

Making a custard using half milk, half apple juice lends the frosting a nice subtle apple flavor and a sprinkle of cinnamon on top seals the deal.

This German buttercream is perfect for all of us who like a creamy, buttery frosting, but not as rich and sweet as the traditional American buttercream. This one has a very subtle sweetness. How sweet you make it is up to you — the sweetness will come from the apple custard pastry cream and you can adjust the sweetness to taste.


More German Apple recipes;


Apple Strudel Cupcakes with German Buttercream

These apple strudel cupcakes are a real treat! They are studded with apples and raisins and topped with a custard based German Apple Cinnamon Buttercream!
Course Dessert
Cuisine German
Keyword German Apple Muffins, mini apple strudel
Servings 12
Calories 300 kcal


  • 200 g flour - 1 2/3 cups
  • 80 g ground almonds - 1 scant cup
  • 3 tsp baking powder
  • 1 pinch of salt 1 5 tsp cinnamon
  • 1/2 tsp nutmeg
  • 60 g raisins soaked in rum over night - 1/4 cup
  • 1 big apple 200g, I recommend Fuji
  • 1 tbsp rum
  • 150 g yoghurt or sour cream - 10 tbsps or 1/2 cup + 1 tbsp
  • 2 tsp vanilla
  • 1 tsp lemon juice
  • 120 g sugar - 2/3 cup
  • 2 eggs
  • 8 tbsp oil
  • For the German Apple & Cinnamon Buttercream
  • 200 ml apple juice 4/5 cup
  • 200 ml milk 4/5 cup
  • 3 tbsp sugar
  • 40 g vanilla pudding powder - 4 tbsps or use cornstarch and add 2 tbsp vanilla past
  • 250 g butter at room temperature - 1 cup
  • 1 tsp cinnamon


  1. Line a muffin tin with paper molds or simply grease the muffin mold, omitting the paper molds altogether. Preheat oven to 180 Celsius or 350 F.
  2. Mix flour, almonds, baking powder, salt and the spices, using only 1 tsp of cinnamon. Cut the apple in half, peel, and core it and chop up one half of the apple finely. Mix apple cubes with 50 g yogurt, rum, lemon juice and the leftover cinnamon.
  3. Core, peel and grate the other half of the apple and mix with the leftover yoghurt, sugar, vanilla and oil. Add eggs and stir well. Add this mix to the dry flour mixture and combine. When dough comes together, add the apple yoghurt from before along with the raisins and, if dough is to dry another 1 tbsp of the rum from the raisins.
  4. Scoop batter into muffin tins, filling them only 2/3 full. bake about 10 to 12 minutes, inserting a toothpick to check batter for doneness.

For the Buttercream

  1. In a pot heat apple juice and milk on medium high heat. In a little bowl, make a slurry of sugar, custard powder and a couple of tbsp of the milk-juice-mix. Add slurry to hot milk, stirring with a whisk. Let custard bubble for about 2 minutes, stirring, then pour into bowl, cover with cling film and let cool to room temp. Butter and custard got to have the same temperature when making German Buttercream.
  2. Pass custard through a strainer, if it is a bit chunky.
  3. Beat butter using a whisk for about 2 minutes. Then add custard tbsp by tbsp while continuing to beat.  Add cinnamon.
  4. Should the buttercream be to firm add a bit of warm coconut oil. If it curdles, heat it up in a baine marie and whisk until it comes back together.
  5. Pipe frosting on the cupcakes, using a star tip, dust with some cinnamon and serve.

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  1. Mhhm wie lecker! Die sehen echt toll aus 🙂 Am Wochenende werde ich auch endlich mal wieder Cupcakes backen!
    Liebe Grüße,

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