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
Scale
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.
