Quince cupcakes with candied fruit and a delicate cream cheese frosting make a delicious addition to a coffee break or a festive table. The candied quince adds a sweet-and-sour touch, whilst the lemon zest enhances the cupcakes’ flavour. A dollop of cream and a piece of candied quince transform a simple homemade cupcake into an elegant dessert.

Quantity: about 12 cupcakes
Preparation: 25 minutes
Baking: 20–25 minutes
In addition: time required for complete cooling

Ingredients for quince cupcakes

• 180 g wheat flour
• 100 g softened butter
• 120 g sugar
• 2 medium-sized eggs
• 100 g of plain yoghurt
• 80 g of quince sweets
• 1½ teaspoons of baking powder
• 1 teaspoon of vanilla extract
• Finely grated zest of ½ a lemon
• A pinch of salt

Cream cheese spread

• 250 g full-fat cream cheese with no additives
• 100 g softened butter
• 100 g icing sugar
• ½ teaspoon of vanilla extract

For decoration

• Approximately 20 g of quince sweets
• A few small sprigs of rosemary, if desired — for decoration only; remove before eating

How to make quince cupcakes

1. Prepare the mould and the candied fruit

Preheat the oven to 180 °C using the top and bottom heat setting, or to 160 °C with the fan on. Place 12 paper cases into the muffin tin. Cut the candied fruit into small pieces.

2. Cream the butter and sugar together

Cream the butter and sugar for 3–4 minutes, until the mixture becomes lighter in colour and fluffier. Add the eggs one at a time, beating the mixture well after each addition. Stir in the vanilla and lemon zest.

3. Make the dough

Mix together the flour, baking powder and salt. Alternately add the flour mixture and yoghurt to the butter mixture. Mix just until the ingredients are combined. Finally, fold in the candied fruit.

4. Bake and leave to cool

Divide the batter between the moulds, filling them to about two-thirds full. Bake for 20–25 minutes. A wooden skewer inserted into the centre of a cupcake should come out clean. Leave in the tins for 5 minutes, then turn out onto a wire rack and leave to cool completely.

5. Prepare the cream

Cream the butter with the icing sugar until the mixture is light and smooth. Add the vanilla and cream cheese. Mix briefly on a low speed, just until the ingredients are combined. Do not over-whisk, or the cream will become runny. If necessary, chill in the fridge for 20–30 minutes before decorating.

6. Decorate

Pipe spirals of cream onto the cooled cupcakes using a piping bag, or spread the cream on with a spoon. Top with a piece of candied fruit and, if you like, a sprig of rosemary for decoration.

Tips for enjoying success

• Chop the candied fruit finely so that it is evenly distributed throughout the dough.
• Once you’ve added the flour, don’t overmix the batter — this will make the cupcakes softer.
• Only spread the cream onto cupcakes that have cooled completely.
• For decoration, choose a firm, full-fat cream cheese with no additives.

It is used to add a hint of quince flavour Rāmkalnu quince candied fruit — both in the dough and for decoration.