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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
  • 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 together the butter, cinnamon, icing sugar and milk, and mix until smooth. For best results use an electric whisk. 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



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


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