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Apple Crumble Cupcakes

Apple crumble cupcakes are a delightful twist on classic dessert favorites, combining rich flavors of apple crumble with a light, airy texture of cupcakes. Perfect for any occasion.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American, Baking
Servings 12 cupcakes
Calories 300 kcal

Ingredients
  

For the apple filling

  • 2 medium-sized regular eating apples Peeled, cored, and chopped into small chunks
  • 30 g light brown soft sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp mixed spice
  • 1 tsp cornflour (cornstarch)
  • 10 g unsalted butter

For the crumble

  • 8 g light brown soft sugar
  • 17 g plain flour
  • 1/8 tsp cinnamon
  • 10 g unsalted butter Rubbed in until mixture resembles breadcrumbs

For the cupcake batter

  • 175 g unsalted butter Softened
  • 175 g light brown soft sugar
  • 3 large eggs
  • 175 g self-raising flour
  • 1/2 tsp cinnamon
  • 1/4 tsp mixed spice

For the buttercream

  • 350 g icing sugar
  • 1 1/2 tsp cinnamon
  • 2-3 tbsp milk Adjust for desired consistency

Instructions
 

Prepare the Apple Filling

  • Peel, core, and chop the apples into small chunks.
  • In a pan over low heat, mix the apples with 30 g light brown soft sugar, 1 tsp cornflour, 1/2 tsp cinnamon, and 1/4 tsp mixed spice.
  • Cook for 10-15 minutes until the apples are soft. Remove from heat and let cool.

Make the Crumble

  • Preheat your oven to 180°C (Fan) / 200°C / 375°F / Gas Mark 5, and line a baking tray with baking paper.
  • In a bowl, combine 17 g plain flour, 8 g light brown soft sugar, and 1/8 tsp cinnamon.
  • Rub in 10 g butter until the mixture resembles breadcrumbs. Spread it on the tray and bake for 10-15 minutes until golden.

Prepare the Cupcakes

  • Preheat your oven to 160°C (Fan) / 180°C / 350°F / Gas Mark 4, lining a cupcake tin with cases.
  • In a bowl, mix 175 g softened butter and 175 g light brown soft sugar until smooth.
  • Add 3 eggs, mixing well, then gently whisk in 175 g self-raising flour, 1/2 tsp cinnamon, and 1/4 tsp mixed spice.
  • Divide the batter into the cupcake cases and bake for 20-25 minutes. Allow to cool.

Assemble

  • Use a cupcake corer or knife to make a hole in each cooled cupcake, filling them with the cooled apple mixture.
  • For the buttercream, mix 175 g softened butter until creamy, then add 350 g icing sugar, 1 1/2 tsp cinnamon, and 2-3 tbsp milk.
  • Whisk to a smooth consistency. Pipe or spread buttercream on each cupcake, top with remaining apple filling, and sprinkle with crumble.

Notes

Store in an airtight container in a cool place. Consume leftovers within three days to enjoy the best flavors. Use fresh apples for better flavor.
Keyword Apple Crumble Cupcakes, Apple Desserts, Baking, Cupcakes, Dessert