Apple Crumble Cupcakes

1 comment

Prep time: 1 hr
Cook time: 35 mins
Serves: 12 


For the filling 

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

For the crumble topping 

  • 10g Butter unsalted 
  • 8g Light brown soft sugar 
  • 17g Plain flour 
  • ⅛ tsp Cinnamon 

For the cupcakes 

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

For the buttercream 

  • 175g Butter softened, unsalted 
  • 350g Icing sugar 
  • 1 ½ tsp Cinnamon 
  • 2-3 tbsp Milk 


Step 1: Start by making the apple filling. Peel and core the apples, then chop them into small chunks. Add them to a pan on a low heat along with the light brown sugar, cornflour, cinnamon and mixed spice. Stir until combined and the apples are well coated with the mixture. 

Step 2: Cover with a pan lid and cook for 10-15 minutes until soft. Remove from the heat and leave to cool completely.  

Step 3: Now make the crumble! Pre-heat your oven to 180C Fan/200C/375F/Gas Mark 5, and line a baking tray with baking paper.  

Step 4: Add the plain flour, light brown soft sugar and cinnamon into a bowl and mix together. Now 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 if you prefer. 

Step 5: Spread onto a lined baking tray and bake for 10-15 minutes until it is golden and feels firmer to the touch.   

Step 6: For the cupcakes, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases. Combine the butter and sugar and whisk until smooth. Add the eggs and whisk well.  

Step 7: Gently fold in the self raising flour, cinnamon and mixed spice. Divide the mixture between the 12 cupcake cases. Bake for around 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. 

Step 8: Use a cupcake corer or a knife to make a hole in the middle of each cupcake - now fill the holes with the apple filling.  

Step 9: For the buttercream, mix together the butter, cinnamon, icing sugar and milk, until smooth. We recommend using an electric whisk or the Morphy Richards MixStar Stand Mixer for the best results! If your buttercream is a little too stiff, you can add a splash more milk and mix until you get your desired consistency.  



Step 10: Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen 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 

Recipe inspired by The Baking Explorer

1 comment

  • Aitchelle

    Silly question – what do you do with bits of cake removed for the apple filling; are these replaced prior to icing?

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