Apple Spice a la Orange Soufflé
- Tanisha Smith
- Nov 20, 2025
- 5 min read
Let me introduce you to another delicious festive flavorful gourmet cupcake. This one is inspired by the popular wintertime, sweater weather, apple cider drink. So, what makes these gourmet per say? All the different flavors and elements that go into it. This isn't just your usual apple spice sponge. It's an apple spice sponge, that incorporated homemade apple cider into its foundation, then was filled with an orange curd meringue, and topped with caramel cheese cream frosting.
This week is the first week that I'm getting into the commissary kitchen which is what inspired me to get this recipe up and video posted. The process of getting the cottage food license was an adventure in and of itself with navigating zoning ordinances and getting the proper permits in place. With a cottage food license, I'm limited to creating shelf stable products which means standard cupcakes with buttercream frosting and no cream products. Getting into the commissary space means I can expand my horizon to more diverse and custom sweet creations.
Until I can get the next approvals in place, for some more Lake County and Sonoma County events, you can find me and my cottage food approved cupcakes and chocolates at the Kelseyville Farmers Market at the mercantile! I'm very excited to share the treats there. I'll be bringing out the festive drink collection and the classic collection cupcakes along.
Cupcake Elements
These cupcakes incorporate three different elements that tie everything together into a mind blowing cupcake experience. Firstly you have the sponge which incorporates a gorgeous apple cider reduction. Then the fluffy citrus meringue filling, and finally the delicious caramel cream cheese frosting. All these little pieces come complement each other to bring you a unique fun cupcake flavor with different textures to boot!
Let's start with the main sponge flavor, the apple cider reduction. This can be done with a standard packet of Alpine Apple Cider, however I fully recommend taking the time to make your own apple cider at home if you really want to get that strong apple taste in there. The packet apple cider can get lost in the sponge with all of the other flavors. To make apple cider at home just chop up about 2 lbs of apples of your choice, I went with Gala, and simmer for a couple of hours. I add in a dash of cinnamon, nutmeg and about a 1/4 cup of brown sugar for good measure. If you really want to tie in some of that middle citrus meringue filling I highly recommend adding in some orange peel to the apple cider as well.
For the meringue, it's some simple ingredients, sugar, egg, egg whites, butter, and orange juice, and some corn starch. The egg, orange juice, 1/4 cup sugar, and corn starch all get added to a sauce pan mixed together and warmed to a simmer. The butter gets brought in after it's taken off the heat. From here you just need to let it cool for a bit. In the meantime, beat the egg whites to soft peaks, once there, slowly incorporate the 1/4 cup of granulated sugar and beat until stiff peaks form. Don't overmix like I did!
Once your sugar and egg whites are fully incorporated, gently fold in the orange curd to get the fluffy cloud filling! Once they're cooled off core your cupcakes and get ready to spoon in some delicious meringue. I have a reference to the tools that I use for coring cupcakes here in my raspberry gourmet cupcake recipe. Once the meringue is all filled into the cupcake cores finish off with some caramel and cream cheese frosting.
If you don't want to go through the hassle of making the caramel you can always invest in some caramel melts. The ones that I've seen most commonly have been the Peter's Caramel. I can't speak to this one myself as I'm trying to figure out the art of caramel making at home, but I've certainly been tempted at some of the specialty shops. I can say with confidence that the best way to make caramel is in a stainless steel saucepan if you have one available. I’ve been stumbling through the process and tried pots and pans of other materials, this is just the way to go.
To make caramel you’re going to melt 3/4 cups of sugar, once it’s a light amber color add in 4 tbsp of butter and slowly stir in 1/4 cups of heavy cream. I’ve pretty much only made a toffee flavor caramel up to this point thanks to the burnt sugar. But hey, it’s a learning process, we’ll get there right?
Finally, the dream tie in is that delicious and fluffy cream cheese frosting. For best results use a stand mixer. You’re going to cream together 1 cup of butter and 8 oz of cream cheese first and foremost. Once those are incorporated put the mixer tot he slowest possible speed. Slowly add in about 1/3 of the powdered sugar and mix until incorporated. You’re going to do this until all of the powdered sugar is mixed in and feel free to add a splash of milk as needed to get the consistency that you’re looking for.
Between all of this you’ve got the steps you need to make some apple spice orange meringue cupcakes with caramel cream cheese frosting! Now let me break it all down in the recipe for you!!!
Apple Spice A La Orange Soufflé
Apple Spice Sponge
Ingredients:
1½ cups (180 g) all-purpose flour
1½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup light brown sugar, packed
2 large eggs, room temperature
1 tsp pure vanilla extract
1 tbsp finely grated orange zest
½ cup reduced apple cider
½ cup vegetable oil
¼ cup milk or cream
Instructions:
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan.
Whisk flour, baking powder, salt, cinnamon, and nutmeg.
Cream butter and sugars until light and fluffy (2–3 minutes).
Beat in eggs, one at a time, followed by vanilla and orange zest.
Add dry ingredients alternately with apple cider and milk.
Divide batter evenly (about 2/3 full) and bake 18–20 minutes.
Cool completely before filling.
Orange Meringue
Ingredients:
½ cup fresh orange juice
1 tbsp finely grated orange zest
½ cup sugar (divided)
2 tbsp unsalted butter
1 large egg
2 egg whites
1 tsp cornstarch
Pinch of salt
Instructions:
In a small saucepan, whisk orange juice, zest, ¼ cup sugar, whole egg, cornstarch, and salt.
Cook over medium heat, stirring constantly, until thickened and glossy.
Remove from heat and stir in butter until smooth. Cool slightly.
In a separate bowl, beat 2 egg whites until soft peaks form; gradually add remaining ¼ cup sugar and beat to stiff peaks.
Gently fold the orange curd into the meringue.
Core cooled cupcake sponges
Spoon or pipe into the centers of cooled cupcakes.
Salted Caramel Cream Cheese Frosting
Ingredients:
¾ cup granulated sugar
4 tbsp unsalted butter
¼ cup heavy cream
½ tsp sea salt
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Instructions:
Make caramel: melt sugar over medium heat until amber. Stir in butter, then slowly add cream and salt. Cool completely.
Beat cream cheese and butter until smooth. Add vanilla.
Mix in ¼ cup cooled caramel, then add powdered sugar until fluffy and pipe-able.
Assembly
Core the cooled cupcakes and fill with orange-curd meringue.
Pipe salted caramel cream cheese frosting on top with the design of your choice
(or give me a call if you'd like some gorgeous frosting flowers)
Decorate with caramel drizzle
Store chilled and bring to room temperature before serving for the best texture.