In another container, mix the two types of sifted flour, add the ground cinnamon and brown sugar, and when finished, stir well to mix everything. In the glass of the mixer we are going to mix the milk, the slightly melted butter and the egg with the rods, until leaving a uniform mixture, and we add it over the mixture of orange juice and apricots, and we will mix well. Now we will be adding the mixed dry ingredients, but little by little and without stopping to beat, so that they are integrating well without forming lumps.

Once we have the dough done, we will fill the molds of the cupcakes with it, without filling them completely, covering two-thirds more or less. If you want, you can put a few pieces of dried apricots on top. We put the mold in the oven, which will already be at a good temperature and leave about twenty minutes to bake well. When they are well made on the outside and inside (check if they are made on the inside, with a toothpick for example) we take them out and let them cool at room temperature outside the mold, and better if we place them on racks to cool them well, with about 10- minutes is enough. Meanwhile we prepare the topping we want and when they are already cold we will serve them, you will see how rich these apricot cupcakes are.

As always, the possibilities are many and varied, so use your imagination to try new recipes.

Discover the rest of Cupcake recipes that we have published on the web, you will see that they are very varied recipes. There are many different types, from the easiest to the most complex to make, and with very varied flavors.

Approximate Servings / Units: 8

Approximate Preparation Time: 40 min.

Approximate Calories: 310 cal.

On the main page you have three basic recipes for making a buttercream: Basic buttercream, buttercream with cream cheese and chocolate buttercream.