Traditional recipes

Apricot cupcakes recipe

Apricot cupcakes recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apricot cake

Cupcakes just got extra fancy! The delicious sweet flavour of the apricot is highlighted in these delicate, feminine little cakes. Ideal for special occasions like Mother's Day.

8 people made this

IngredientsServes: 12

  • 125g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 120g butter, at room temperature
  • 3 eggs
  • 100g caster sugar
  • 1 teaspoon vanilla extract
  • 6 to 8 ripe apricots

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat the oven to 200 C / Gas 6. Line a 12 hole muffin tin with paper cases.
  2. In a mixing bowl, combine the flour with baking powder and cinnamon.
  3. In a saucepan, melt the butter then remove from the heat and cool until lukewarm.
  4. In a separate mixing bowl, beat the eggs with sugar until creamy and pale. Add the vanilla and beat in the butter. Add to the flour and stir carefully with a wooden spoon. Spoon the mixture into the prepared paper cases, taking care only to fill 1/3 to 1/2 of the way up ensuring a good rise.
  5. Cut the apricots in half, remove the stone and slice thinly across. Arrange the slices in the cake mixture in the shape of a flower.
  6. Bake in the preheated oven for 20 minutes until risen and golden brown. Remove from the oven and allow to cool fully on a wire rack before serving.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Recipe Summary

  • 1 cup chopped dried apricots
  • 1 cup boiling water
  • 2 cups all-purpose flour
  • ¾ cup white sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup melted butter
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • 1 egg

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.

In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.

Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

Apricot Cardamom Mini Cupcakes

These Apricot Cardamom Cupcakes are almost certainly unlike any cupcake you’ve ever eaten – keto or otherwise. Cardamom is my favorite spice by a long shot. It has a savory-sweet, almost perfumey smell, and can be used in all sorts of both savory and sweet dishes. It is widely used in India and also in Nordic countries. I’ll give you fair warning, Cardamom is the world’s third most expensive spice – behind saffron and vanilla – but don’t let that deter you from breaking out some once in a while. I think it’s worth every penny.

You can read the backstory and get the recipe for these Apricot Cardamom Cupcakes in the previous post, but the short story is I modeled them after the world’s best doughnut. Or, at least, the best doughnut I have ever eaten in my life.

I also carried the whole Apricot Cardamom flavor love-story into a bowl of low carb ice cream for you. If you fall in love with these cupcakes, you’ll likely want the ice cream version. You can find that recipe in The Keto Ice Cream Scoop.

I whipped up a huge platter of these mini Apricot Cardamom Cupcakes for a MiniFest we held at The 2 Keto Dudes Carl Franklin’s house. There was uproar over these beautiful little nuggets of keto yum. People absolutely loved them. The whole tray vanished in a flash. There were many comments indicating that folks considered them the best keto cupcakes people had ever eaten. I was just super excited that so many people were trying something new and loving it. Variety is the spice of life!

These Apricot Cardamom Cupcakes are perfectly delicious naked or sans frosting, but sometimes the occasion just calls for a spot of decoration. When that decoration comes in the form of healthy fats, it’s all just goodness!

Now, just a note before we dive into the recipe: yes, there are real apricots in these cupcakes. It’s important for you to understand that keto is not a food list, but a metabolic state. There is *maybe* one half of one dried apricot in one of these mini cupcakes. And it’s more likely a quarter of one. If you think that those couple shards of dried apricot will ‘knock you out of ketosis’ then you do not understand what keto is or how it works. Or you’ve been misinformed by some keto zealots who are living the dogma, not the dream. I am not a fan of restricting things that are not being restricted for any good and sensible reason. Keto does not have to be as restricted as some people will tell you. So enjoy a mini cupcake – they’re two bites. Just don’t eat the whole batch.

However, some folks may prefer to avoid all fruits because it’s a trigger for them – and that’s perfectly fine. You have to do what works for you and if avoiding all fruit is you then you can leave the apricots out altogether. Cardamom makes a lovely flavor all on it’s own. Or, leave the frosting off and have them plain. Or halve the amount of apricots in the frosting recipe. You do you. With frosting each cupcake is approx. 2.5g, without frosting approx. 2g.

At the end of the day, if you love apricots and a couple of pieces can work in your plan given your goals and progress, have at it. If they’re not in your plan now, come back to them later when they can be. But let’s not restrict things we enjoy for everyone just because we might not be able to partake right now.

Incidentally, when I made these for a Minifest at Carl’s house, he ate 2 of these plus one of each of the other 3 mini desserts that I made and then measured his BG, which didn’t even break 100. So there’s that.

Apricot Cardamom Cupcakes

Use the Apricot Cardamom Muffin recipe and then top with Apricot Cardamom Frosting (recipe below).

Apricot Cardamom Frosting

Author: Carrie Brown | Prep time: 5 mins | Cook time: 0 mins | Total time: 5 mins | Serves: 40 mini cupcakes


Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick spray or line with cupcake liners.

In a small bowl, whisk together the flour, baking powder and salt.

Using an electric stand mixer or hand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the egg, lemon zest and vanilla and beat until well combined.

With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the milk.

Pour the batter into the muffin cups, filling only halfway up. Top with apricot wedges and sprinkle with raw sugar.

Bake the muffins in the oven until the cakes are slightly golden and a skewer or knife inserted into the centers comes out clean, about 20&ndash25 minutes.

Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

Apricot & Yogurt Muffins

We spent the weekend in the sunshine. On Saturday, we were at the beach with friends, where Everett (20-month-old) discovered the ocean for the first time. I took him out to his knees (fully clothed) and he just threw himself in face first. No hesitation. Doesn’t know how to swim.

He saw something swim by, shrieked “FISH!”, then stuck his head underwater and tried to grab it.

If I see a fish while I’m swimming? I shout, too. A different four-letter word, though.

(I think I was granted an absolutely fearless toddler just to test the elasticity of my nerves. I feel over-caffeinated all of the time that I’m with him. I literally had to swap half the beans for decaf in my espresso machine.)

(Now my husband is drowsy and doesn’t know why, but I’m less intensely excitable.)

At that same age, Theo (my older son) would burst into tears if he saw seaweed. That, I get.

I spent most of Sunday on my patio with a glass of wine and a book. And baking. These moist, fluffy apricot muffins are a remarkably nice departure from the scrambled eggs and chapati I’ve been breakfasting on for several months straight. Hope you enjoy, too!

1. Put ice cream in a bowl, use an ice cream until cotton

2. Add sugar and eggs in a small bowl More, beat evenly for the two ingre∂ιєnts to blend together. Pour the egg and sugar mixture into the ice cream bowl, continue whisking until you get a smooth, light yellow fluffy cream.

3. Add sifted flour and vanilla to the cream bowl, continue to mix to get the best crust.

4. Spread butter or spray a thin layer of oil into the pan. Place the cake in the oven at 350 degrees F for 20 to 25 minutes.


1. Add sugar, egg wнιтes and cream of tartar to a bowl and whisk (the bowl of ingre∂ιєnts must be placed on a pan of hot water and heated to 160 degrees)

2. Transfer mixture out of hot water and continue. keep beating until the egg wнιтes are hard and cooled. Add to the mixture one tablespoon of butter and continue whisking until all ingre∂ιєnts are completely combined. After making, the cream can be chilled.

3. Blend well with butter and vanilla. Refrigerate the blended butter and vanilla extract to make the jam better than

1. Take the cake out of the oven, cut into thin layers.

2. Put the ingre∂ιєnts on a tray or plate in order: a layer of cake, a layer of apricot jam and finally topping with cream.

3. Peel the apricots and cut them into small pieces, place each apricot piece on top of the cake for decoration. Also can combine other fruits to decorate the beautiful and diverse. Coconut mulch can also be used to sprinkle it on to enhance the flavor of a cake.

4. Roll up your sleeves and get into the kitchen right away with this a̾w̾e ̾some cake! The sisters often try to change taste with apricot cake at parties or birthdays at home, people will be quite surprised about this dish!

This is a lighter chicken recipe, so you’re not going to be frying it in a heavy amount of oil or anything like that. You’ll sauté red onion in a small amount of oil before adding chicken to the pan. The chicken is sprinkled with salt and fresh thyme, and it’s sautéed in the pan until done. You’ll keep the heat at medium to medium-high to avoid burning the onions. Once the chicken is cooked through, you’ll remove it to a plate while you make the sauce.

For the sauce, you’ll heat apricot jam, balsamic vinegar, salt and pepper in the skillet.

Then you’ll add the chicken back to the pan and warm it up with the sauce. If you have picky eaters in your house, you can always serve the sauce on the side and let people drizzle on their own sauce, as desired. The sauce is really, really good… but picky eaters might wrinkle their noses!

Recipe: Chocolate cupcakes with apricot jam frosting

These cupcakes are inspired by the chocolate-dipped apricots my mom would make each year for Passover. The moist, chocolaty cake gets topped with a sweet-tart frosting amped up with apricot jam. A sprinkle of chopped dried apricots seals the deal. They are not kosher for Passover (see page 330), so stick with the chocolate-dipped fruit during the holiday, and enjoy these cupcakes the other 51 weeks of the year. Makes 12 cupcakes


  • 1 cup/125 G all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/3 cup/35 G cocoa powder
  • 1 cup/200 G granulated sugar
  • 1 tbsp instant coffee*
  • 1/2 cup/120 ML boiling water
  • 1/2 cup/120 ML vegetable oil
  • 1/2 cup/120 ML milk
  • 1/2 tsp vanilla extract
  • 1 egg, lightly beaten
  • *You can substitute 1/2 cup/120 ml of hot brewed coffee for the instant if you prefer. I like using instant because it saves me from brewing a whole pot of coffee and I honestly don&rsquot taste a difference.


  • 3 tbsp unsalted butter, at room temperature
  • 3 tbsp apricot jam
  • 2 tbsp milk, plus more as needed
  • 11/2 cups/150 G confectioners' sugar
  • finely chopped dried apricots for topping

1. Make the cupcakes: Preheat the oven to 350°F/180°C and line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and granulated sugar. In a small bowl, stir together the instant coffee and boiling water, then add it to the flour mixture along with the vegetable oil, milk, vanilla, and egg and stir well to combine.

3. Divide the batter evenly among the muffin cups. Bake until the tops are firm to the touch and a tester inserted into the center of a cupcake comes out clean, 20 to 22 minutes. Remove from the oven and let cool completely on a wire rack.

4. Meanwhile, make the frosting: In a stand mixer or using a handheld electric mixer and a medium bowl, beat the butter, apricot jam, milk, and 1/2 cup/50 g of the confectioners&rsquo sugar together on medium speed until smooth. Slowly add the remaining 1 cup/100 g confectioners&rsquo sugar, beating until creamy.

5. Spread a generous amount of frosting on top of the cooled cupcakes and sprinkle with chopped dried apricot. Serve at room temperature.

Overview: How to Make Cream Cheese Apricot Cookies

The full printable recipe is below, but let’s walk through the recipe so you understand each step before you get started.

  1. Make the cookie dough. This is a pretty straightforward cookie dough, but includes the addition of extra creamy cream cheese. In step 2 below, cream cheese and butter should be thoroughly mixed together before adding the sugar. The two are different textures– cream cheese is much softer than butter. My tip is to beat the cream cheese in your mixer until very soft and smooth. Then add the softened butter and beat together until combined.
  2. Chill the cookie dough. After you combine the wet and dry ingredients as detailed in the recipe below, it’s imperative to let the dough set in the refrigerator.
  3. Roll dough into balls. Measure 1 Tablespoon of chilled cookie dough per cookie and roll into balls. Even after chilling, this dough is sticky. I find it’s helpful to lightly coat your hands in flour or confectioners’ sugar as you work– but only if dough seems wet. Roll each dough ball in sliced almonds, an optional addition but the crunch is delicious. Make an indent into each coated ball and fill with jam or preserves. My hack for thumbprint cookies? Use the end of a rubber spatula or wooden spoon. You can see how I do that in my caramel apple spice thumbprints recipe. Of course you can use your thumb, but this way isn’t as messy.
  4. Bake, then cool cookies.
  5. Dust with confectioners’ sugar. Optional, but a snowy finishing touch is always pretty.