Lemon Cupcakes with Apple Berry Puree

With just the right balance of tart and sweet, these are a fun and refreshing summer treat that appeals to the whole family. These cupcakes can be topped with a sprinkle of icing sugar or cream cheese frosting.


Lemon Cupcakes with Apple Berry Puree



  • 3 medium apples, peeled
  • 2 Tbsp (30 mL) water
  • 2 eggs
  • 1/2 cup (125 mL) granulated sugar
  • 1/2 cup (125 mL) milk
  • 1/4 cup (60 mL) canola oil
  • 3 Tbsp (45 mL) freshly squeezed lemon juice
  • 2 cups (500 mL) all purpose flour
  • 2 tsp (10 mL) baking powder
  • 1/4 tsp (0.8 mL) salt
  • 1/4 cup (60 mL) raspberries or blueberries (fresh or frozen)
  • 1 tbsp (15 mL) icing sugar
  • 1 tbsp (15 mL) margarine, melted

Nutritional Information:

Per serving
Calories: 204
Carbohydrate: 32 g (61%)
Protein: 4 g (8%)
Fat: 7 g (31%)
Fibre: 1.5 g
Sodium: 96 mg
Suitable for low-fat diets.

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  • STEP 1

    Preheat oven to 350°F (180°C). Prepare a 12-cup muffin tin by lightly misting with cooking oil spray.

  • STEP 2

    Chop apples and place with water in a saucepan over medium heat. Cook until they can be mashed/stirred into a puree. Remove from heat and set aside.

  • STEP 3

    In large mixing bowl, beat eggs. Add granulated sugar, milk, oil, lemon juice and 3/4 of the pureed apples and blend well. Add flour, baking powder and salt and mix well. Set aside.

  • STEP 4

    In small bowl, combine the berries, icing sugar, melted margarine and remaining apple puree. Set aside.

  • STEP 5

    Fill each muffin tin halfway with batter. Place a spoonful of the berry puree on each cupcake and top with remaining batter. Bake for about 18-20 minutes or until cupcakes spring back when touched.