Apple Flaxseed cupcakes with lemon icing
Prep time
Cook time
Total time
Serves: makes about 16-18 cupcakes
For the Cup cakes:
  • 3 Tbs whole Flax Seeds
  • 200 gm White flour
  • 8 gm Baking powder
  • 110 gm Sugar
  • 2 Eggs
  • 50 gm Butter
  • 200 ml Milk
  • 2 Apples
For the Lemon Icing
  • 100 g Icing Sugar
  • Juice of 1 small Lemon
  • 3 drops of food coloring of your choice. (I used orange)
  • 1 small piping bag or small plastic bag
  1. First of all grind your Flax seeds if they are not ground yet. I like to use freshly ground flax seeds.

  2. In a bowl combine the dry ingredients, the white flour, the ground flax seeds, baking powder and the Sugar. Combine and mix the ingredients.

  3. Make a well and pour in the Eggs, cooled melted Butter and some of the milk first. Mix that smooth first so that no bits are left and the sugar is well dissolved in the mix, then add the remaining Milk, incorporating the ingredients to a smooth cake mix.
  4. Now, peel your apples, quarter, decore and discard the core, chop the apple to small bits. I like to have little pieces in my cupcakes. Add the Apple to the cake mixture and incorporate it well by mixing the whole cake mix for some time.

  5. Now your cake mix should look like that before filling it into the molds.
  6. Preheat your oven and prepare your cupcake forms by placing in the paper molds into the main molds, as seen.
  7. Fill the batter half in. We want cupcakes not muffins. Place it carefully into the oven and bake for about 25 minutes at 180 C. until the cupcakes have come up. Test if its properly baked by poking into the center of the cakes with a fork or something. If some dough is left sticking on the fork, then your cupcakes need a couple of more minutes to bake. Do that with the remaing batter mix as well.
  8. For the Lemon Icing, add a 100 g into a bowl and pour in the lemon juice. Mix the content well! The icing should be a bit thicker and not too liquid.
  9. Take a freshly baked warm cupcake into your hand and add some of the icing with a spoon on the top surface and spread it well. When you do this, see that you are working in a cool room, so that the icing stays hard. (I had a bit of trouble with the humidity, that's why I am saying that). Do that with the remaining cupcakes as well and allow them to rest for a couple of minutes.
  10. Take a small piping bag to hand or simply grab a small clean plastic bag (the latter is easier to handle with the sugar) and fill a few spoons of the remaining icing into the bag. Add a couple of food color drops and mix it all in the bag. (that's the easiest and quickest way to do that). You should have now some colored icing as shown.
  11. If you use the plastic bag, cut a tiny whole (2 mm thick) into one of the plastic bag corners and start piping carefully and slowly a design on your cupcake. I made some apple like shapes, you can choose whatever design you wish.
  12. Voila, finished! Enjoy your cupcakes. =)
Notice, that the cooking time may vary, depending on the oven type/size and mold type/size you use!
Recipe by Masala Herb at