If you’ve ever dreamed of capturing the warmth and coziness of a classic dessert in a handheld treat, the Apple Crumble Cupcakes Recipe is here to fulfill that craving in the most delightful way. These cupcakes brilliantly combine tender spiced cake, a sweet and cinnamon-kissed apple filling, and a golden, buttery crumble topper. Every bite offers a perfect harmony of moist texture and crumbly crunch that feels like fall wrapped up in cupcake form. Whether you’re baking for a special occasion or simply craving a comforting treat, this Apple Crumble Cupcakes Recipe shines as a beloved personal favorite that’s both impressive and irresistibly delicious.
Ingredients You’ll Need
The magic behind these Apple Crumble Cupcakes lies in simple, thoughtfully chosen ingredients that work beautifully together. Each component plays a crucial role, from the soft apples bringing natural sweetness and texture, to the warming spices that imbue each bite with cozy flavor.
- 2 medium apples: They provide fresh, tender pieces for the sweet, cinnamon-spiced filling.
- 30 g light brown soft sugar: Adds natural caramel notes for the apple filling.
- 1/2 tsp cinnamon: Gives the filling that iconic warm spice flavor.
- 1/4 tsp mixed spice: Adds depth with subtle notes of nutmeg and cloves.
- 1 tsp cornflour (cornstarch): Helps thicken the apple filling to the perfect consistency.
- 10 g unsalted butter: Enriches the filling with creamy richness.
- 8 g light brown soft sugar (for crumble topping): Sweetens the crumble while promoting golden color.
- 17 g plain flour: Forms the base of the buttery crumble topping.
- 1/8 tsp cinnamon (for crumble topping): A subtle spice that elevates the crumble’s flavor.
- 175 g unsalted butter (softened): Essential for moist, tender cupcakes.
- 175 g light brown soft sugar (for cupcakes): Infuses the batter with rich sweetness.
- 3 large eggs: Bind the cupcake batter and add structure.
- 175 g self-raising flour: Leavens and creates a light, fluffy crumb.
- 1/2 tsp cinnamon (for cupcakes): Sprinkles in warmth and cozy spice.
- 1/4 tsp mixed spice (for cupcakes): Complements the cinnamon with subtle aromatic notes.
- 175 g unsalted butter (softened, for buttercream): Provides the creamy base for the luscious frosting.
- 350 g icing sugar: Sweetens and smooths the buttercream.
- 1 1/2 tsp cinnamon (for buttercream): Gives the frosting a warmly spiced kick.
- 2-3 tbsp milk: Adjusts the buttercream texture to silky perfection.
How to Make Apple Crumble Cupcakes Recipe
Step 1: Prepare the Apple Filling
Start by peeling and chopping your apples into small, even pieces—it ensures each bite is packed with tender fruit. Cook them gently over medium heat with the brown sugar, cinnamon, mixed spice, butter, and cornflour. The cornflour is the secret to thickening the mixture so it’s not watery. Stir frequently until the apples turn soft and the mixture looks glossy and spiced. Then, set it aside to cool—it’s crucial that the filling isn’t warm when you assemble the cupcakes later.
Step 2: Make the Crumble Topping
While the apple filling cools, mix together the plain flour, light brown sugar, and a touch of cinnamon for that inviting aroma. Chop in the cold butter until the mixture forms crumbly, coarse clumps—this bite-sized crumble will bake into a golden, crisp topping that contrasts beautifully with the soft cake and filling. Bake this crumble mixture in the oven briefly until you see edges turn lightly golden. This little step enhances texture and adds a buttery crunch to the cupcakes’ finish.
Step 3: Prepare the Cupcake Batter
Create a fluffy and fragrant cupcake batter by creaming the softened butter and light brown sugar until the mixture becomes pale and airy. Adding the eggs one by one keeps the batter stable and smooth. Gently fold in the self-raising flour, cinnamon, and mixed spice until everything is just combined, careful not to overmix so the cupcakes stay light and tender.
Step 4: Bake the Cupcakes
Line a cupcake tin with paper cases and fill each about two-thirds full with the batter. Bake at a moderate oven temperature until the tops turn golden and a skewer inserted comes out clean—usually around 20 to 25 minutes. Allow the cupcakes to cool completely before you move on to the next step to prevent melting the filling or buttercream later.
Step 5: Assemble the Apple Crumble Cupcakes Recipe
The assembly is where the magic happens! Carefully core the center out of each cooled cupcake to create a little pocket. Spoon in a generous amount of the cooled apple filling to infuse the cupcake with that luscious fruit burst. Pipe or spread the cinnamon buttercream over the tops, then sprinkle the warm, golden crumble on top for a signature finish. The result is a cupcake that’s as beautiful to look at as it is to enjoy.
How to Serve Apple Crumble Cupcakes Recipe
Garnishes
For an extra-special touch, fresh apple slices, a dusting of cinnamon, or a drizzle of caramel sauce work wonders. These garnishes not only amp up the flavor but also add an inviting look that promises comfort and indulgence. A light sprinkle of chopped toasted nuts could bring a delightful crunch as well.
Side Dishes
Pair these cupcakes with a warm cup of spiced chai tea or fresh brewed coffee to balance the sweetness. A dollop of whipped cream or a scoop of vanilla ice cream on the side elevates this dessert to a full experience—perfect if you’re serving at a gathering or special afternoon tea.
Creative Ways to Present
Serve the Apple Crumble Cupcakes Recipe in rustic cupcake liners or on a vintage cake stand for a charming presentation. For a fun twist, plate them alongside mini jars of extra apple filling or cinnamon buttercream for guests to customize their bites. These cupcakes also shine when placed in gift boxes as heartfelt homemade gifts, wrapped with cinnamon sticks tied with twine—they’re irresistible eye candy and delicious too.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container at room temperature for up to two days to maintain their perfect texture. If your kitchen is warm, storing them in the fridge is fine, but bring them back to room temperature before serving so the buttercream softens beautifully.
Freezing
You can freeze these cupcakes easily by skipping the buttercream and crumble topping until after thawing. Wrap each cupcake tightly in plastic wrap and place in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge and add the frosting and crumble for fresh-baked magic all over again.
Reheating
For a warm treat, gently warm the cupcake (without frosting) for about 10 seconds in the microwave or briefly in a low oven. Add the buttercream after reheating to keep it perfect. The mild warmth enhances the spice and melts the apple filling slightly, creating a cozy experience.
FAQs
Can I use different types of apples in the Apple Crumble Cupcakes Recipe?
Absolutely! Cooking apples like Granny Smith or Bramley work best for the filling as they hold shape and provide a good balance of tartness, but feel free to experiment with sweeter varieties if you like it milder.
Is there a way to make these cupcakes gluten-free?
Yes, swap the plain and self-raising flour for gluten-free blends that include a rising agent. Keep an eye on the texture, as gluten-free batters can behave differently, but the Apple Crumble Cupcakes Recipe is flexible enough for this swap.
Can I prepare some parts of this recipe in advance?
Definitely. The apple filling and crumble topping can be made ahead and stored in the fridge overnight. This makes assembly on the baking day quicker and easier while letting the flavors develop even more deeply.
What’s the best way to get a moist cupcake in this recipe?
Softened unsalted butter and not overmixing the batter ensure tender crumbs. Also, baking just until golden and testing with a skewer prevents drying out. These tips together create the moist cupcakes that the Apple Crumble Cupcakes Recipe is known for.
Can I substitute the buttercream with another frosting?
You can! Cream cheese frosting makes a fantastic alternative since its tanginess pairs wonderfully with cinnamon and apple. Just keep the frosting thick enough to hold the crumble topping in place.
Final Thoughts
There’s something incredibly satisfying about making an Apple Crumble Cupcakes Recipe that feels like the perfect harmony of flavors and textures, all wrapped up in one comforting bite. Whether you’re new to baking or a seasoned pro, these cupcakes invite you to enjoy the simple pleasure of a home-baked treat that fills your kitchen with the scent of cinnamon and warm apples. I honestly can’t wait for you to try this recipe, share it with loved ones, and watch how it becomes a fast favorite for cozy gatherings and everyday indulgences alike.
Print
Apple Crumble Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
These Apple Crumble Cupcakes are a delightful fusion of moist spiced cupcakes filled with a soft apple compote, topped with a cinnamon buttercream and finished with a crunchy homemade crumble. Perfect for autumn or any time you crave a comforting, fruity treat with a hint of spice.
Ingredients
Apple Filling
- 2 medium apples, peeled and chopped
- 30 g light brown soft sugar
- 1/2 tsp cinnamon
- 1/4 tsp mixed spice
- 1 tsp cornflour (cornstarch)
- 10 g unsalted butter
Crumble Topping
- 8 g light brown soft sugar
- 17 g plain flour
- 1/8 tsp cinnamon
- 10 g unsalted butter (for topping mix)
Cupcakes
- 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
Cinnamon Buttercream
- 175 g unsalted butter, softened
- 350 g icing sugar
- 1 1/2 tsp cinnamon
- 2–3 tbsp milk
Instructions
- Prepare the apple filling: In a saucepan, combine the chopped apples, 30 g light brown sugar, 1/2 tsp cinnamon, and 1/4 tsp mixed spice. Cook over medium heat until the apples are soft and tender. Mix in 1 tsp cornflour dissolved in a little water to thicken and add 10 g unsalted butter for richness. Stir well, then remove from heat and allow the filling to cool completely.
- Make the crumble topping: Preheat your oven. Mix 17 g plain flour, 8 g light brown sugar, and 1/8 tsp cinnamon in a bowl. Rub in 10 g cold unsalted butter until the mixture resembles coarse crumbs. Spread the crumble on a baking sheet and bake until golden and crisp. Set aside to cool.
- Make the cupcakes: Preheat the oven to 180°C (356°F) and line a cupcake tin with 12 liners. In a mixing bowl, cream together 175 g softened butter and 175 g light brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift together 175 g self-raising flour, 1/2 tsp cinnamon, and 1/4 tsp mixed spice, then fold gently into the wet mixture.
- Bake the cupcakes: Divide the batter evenly into the cupcake liners. Bake in the preheated oven for about 20-25 minutes or until golden and a skewer inserted into the center comes out clean. Remove from the oven and allow to cool completely in the tin before removing.
- Assemble the cupcakes: Once cooled, core out a small section from the center of each cupcake and fill with the cooled apple mixture. Prepare the cinnamon buttercream by beating 175 g softened unsalted butter with 350 g icing sugar and 1 1/2 tsp cinnamon until smooth and fluffy. Add 2-3 tbsp milk to reach desired consistency. Pipe or spread the buttercream over the cupcakes, then top each with the baked crumble topping for a crunchy finish.
Notes
- Use tart apples like Granny Smith for a balanced sweet and tangy filling.
- Ensure the apple filling is fully cooled before filling cupcakes to prevent melting the buttercream.
- The crumble topping can be made ahead and stored in an airtight container.
- Adjust cinnamon levels according to your taste preference.
- Make sure cupcakes are completely cool before coring to avoid crumbling.
