As soon as Autumn hits, I have apple crumble on my mind! These Apple Crumble Cupcakes are inspired by one of my favourite cold weather desserts. I would totally eat them on a summer’s day too, but they are really perfect for the cooler months. The cupcake sponge is made with brown sugar and cinnamon, they’re filled with spiced stewed apples, topped with sweet cinnamon buttercream, more delicious stewed apples, and filling a crunchy crumble topping! Trust me, the extra elements of the filling and crumble topping are SO worth it because these cupcakes taste incredible once everything comes together!
Step by step…
I made the stewed apples and crumble topping first so that they could cool down.
For the cupcke sponge I mixed together light brown sugar, butter and eggs, then added spices and self raising flour.
I divided the batter into cupcake cases and baked them until beautifully golden.
Using a cupcake corer, I made a hole in each cupcake and filled them with some of the spiced stewed apple.
I topped the cupcakes with the sweet cinnamon buttercream, then added more stewed apples, and finally sprinkled over the crumble topping.
Tips for making the Apple Crumble Cupcakes:
- Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can’t get hold of it, you can use a Pumpkin Spice mix instead.
- The crumble is lovely and crunchy, but it will eventually go soft after being in contact with the moist buttercream and stewed apple. So sprinkle it on right before serving, or as close to serving as possible.
- If you don’t have light brown sugar, you can use golden caster sugar or regular caster sugar. It will make the cupcakes a lighter colour, but still just as yummy.
- I used an Ateco 829 nozzle to pipe the buttercream onto the cupcakes, but you cn use any nozzle you prefer or spread it on with a spoon.
What kind of apples should I use?
I used Jazz apples but any sweet eating apples should work fine!
Recommended equipment & ingredients*
|Cupcake tin||Mixing bowls||Cooling rack|
|Kitchen scales||Piping bags||Electric hand mixer|
|Ateco 829 piping nozzle||Apple cutter||Cupcake corer|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More apple recipes…
|Apple Cake Traybake||Apple Crumble Baked Donuts||Apple Crumble Cheesecake (No Bake)|
|Apple Cinnamon Cake||Spiced Caramel Apple Bundt Cake|
Apple Crumble Cupcakes
For the apple filling
- 2 Apples medium sized, regular eating apples
- 30 g Light brown sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Mixed spice
- 1 tsp Cornflour (cornstarch)
For the crumble topping
- 20 g Butter
- 15 g Light brown sugar
- 35 g Plain flour
- 1/4 tsp Cinnamon
For the cupcakes
- 175 g Butter or baking spread
- 175 g Light brown sugar
- 3 Eggs large
- 175 g Self raising flour
- 1/2 tsp Cinnamon
- 1/4 tsp Mixed spice
For the buttercream
- 200 g Butter or baking spread
- 400 g Icing sugar
- 1 1/2 tsp Cinnamon
- 1 tbsp Milk
- To make the apple filling, peel and core the apples, then chop into small chunks. Add to a pan on a low heat along with the light brown sugar, cornflour, cinnamon and mixed spice
- Cover with a pan lid, and cook the apple for 10-15 minutes until soft
- Remove from the heat and leave to cool completely
- To make the crumble, pre-heat your oven to 180C Fan/200C/375F/Gas Mark 5, and line a baking tray with baking paper
- Put all of the crumble ingredients into a bowl and use your fingers to rub the butter into the dry ingredients until it resembles breadcrumbs
- Spread it out onto a lined baking tray and bake for 10-15 minutes until it is golden and feels firmer to the touch (it will firm up more as it cools)
- For the cupcakes, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
- To make the sponge, mix together the butter and sugar, using an electric mixer or by hand with a silicone or wooden spoon, until smooth
- Add the eggs and whisk well
- Then gently whisk in the self raising flour, cinnamon and mixed spice
- Divide the mixture between the 12 cupcake cases
- Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
- Use a cupcake corer or a knife to make a hole in the middle of each cupcake
- Fill the holes with the apple filling
- Make the buttercream by mixing together the butter, cinnamon and icing sugar, then add the milk, and mix until smooth. You can do this by hand or with an electric whisk
- Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle (I used an Ateco 829 nozzle). Or spread on with a spoon
- Add the rest of the apple filling to the top of the cupcakes
- Sprinkle the crumble over the top - or wait and do this later if not serving immediately as it will go softer from being in contact with the buttercream after a little while
- Store in an airtight container in a cool place, eat leftovers within 3 days
If you like this, check out more of my Cupcake recipes!
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I’m linking this recipe up with Cook Blog Share hosted by Apply To Face Blog.