Description
Delight in these beautifully spiced Apple Crumble Cupcakes, combining tender cupcakes filled with a warm apple filling, topped with rich cinnamon buttercream and a crunchy crumble topping for a perfect balance of textures and flavors.
Ingredients
Scale
Apple Filling
- 2 medium apples, peeled, cored, 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
- 17 g plain flour
- 8 g light brown soft sugar
- 1/8 tsp cinnamon
- 10 g unsalted butter (cold, for topping)
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, melt the butter and add the chopped apples along with the light brown sugar, cinnamon, and mixed spice. Cook over medium heat until the apples are soft, about 8-10 minutes. Mix the cornflour with a little water to make a slurry, then stir it into the apples to thicken the filling. Remove from heat and let cool completely.
- Make the crumble topping: Combine the plain flour, light brown sugar, and cinnamon in a bowl. Rub in the cold butter until the mixture resembles coarse crumbs. Spread onto a baking tray and bake at 180°C (350°F) for about 10 minutes or until golden and crisp. Allow to cool.
- Prepare the cupcake batter: In a large bowl, cream together the softened butter and light brown sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the self-raising flour, cinnamon, and mixed spice and fold gently until just combined.
- Bake the cupcakes: Line a cupcake tin with paper cases and fill each about two-thirds full with batter. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden and a skewer inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
- Assemble the cupcakes: Using a corer or small knife, remove a small portion from the center of each cooled cupcake. Spoon the cooled apple filling into each cavity. For the buttercream, beat the softened butter until smooth, gradually adding the icing sugar, cinnamon, and milk until light and fluffy. Pipe or spread the buttercream over each cupcake and sprinkle the crumble topping generously on top.
Notes
- Use tart apples like Granny Smith for the best flavor and balance of sweetness.
- Ensure the apple filling is completely cool before assembling to prevent melting the buttercream.
- The crumble topping can be made ahead and stored in an airtight container.
- Adjust milk in the buttercream for desired consistency—less milk for stiffer icing, more for a softer spread.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
