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Apple Crumble Cupcakes

Apple Crumble Cupcakes

Brown sugar and cinnamon cupcakes with a spiced apple filling, cinnamon buttercream and crunchy brown sugar crumble topping
Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 12
Calories 533kcal
Author thebakingexplorer


For the apple filling

  • 2 Apples medium sized, regular eating apples
  • 30 g Light brown soft sugar
  • ½ tsp Cinnamon
  • ¼ tsp Mixed spice
  • 1 tsp Cornflour (cornstarch)

For the crumble topping

  • 10 g Butter unsalted
  • 8 g Light brown soft sugar
  • 17 g Plain flour
  • tsp Cinnamon

For the cupcakes

  • 175 g Butter or baking spread softened, unsalted
  • 175 g Light brown soft sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • ½ tsp Cinnamon
  • ¼ tsp Mixed spice

For the buttercream

  • 175 g Butter softened, unsalted
  • 350 g Icing sugar
  • 1 ½ tsp Cinnamon
  • 2-3 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. Stir everything together
  • 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 the plain flour, light brown soft sugar and cinnamon into a bowl and stir together
  • Add the butter and use your fingers to rub the butter into the dry ingredients until it resembles breadcrumbs. You can also use a fork to do this
  • 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, ideally using an electric mixer, 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 the butter on it's own for a few minutes, then add the cinnamon, icing sugar and milk, and mix until smooth. For best results use an electric hand mixer or a stand mixer with the paddle attachment. If the buttercream is too stiff you can add a little more milk
  • 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 each 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



  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • I used unsalted butter for the buttercream and the crumble topping, for the cupcakes I used a baking spread.
  • Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead.
  • I really recommend using light brown soft sugar if you can, as it gives the cupcakes and the stewed apples a lovely caramel flavour. But if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.
  • I use a cupcake corer to make the hole in the centre of the cupcakes, you can also use the large circular end of a piping nozzle, or use a knife.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 533kcal | Carbohydrates: 69g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 258mg | Potassium: 103mg | Fiber: 1g | Sugar: 54g | Vitamin A: 902IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg