Spiced Apple Crumble Cupcakes

Welcome to your new favorite autumn indulgence: **Apple Crumble Cupcakes**! These delightful treats expertly combine the comforting warmth of a traditional apple crumble with the portability and charm of a classic cupcake. Imagine a perfectly light, incredibly moist sponge, generously filled with tender, gently spiced stewed apples, all crowned with an irresistibly smooth custard cream icing and a sprinkle of golden, buttery crumble mixture. This recipe isn’t just a dessert; it’s a celebration of seasonal flavors and cozy moments.

While crafting these modern twist cupcakes might take a little more time than your average bake, the process is incredibly rewarding, and most components can be prepared in advance. The result is a truly unforgettable dessert that captures the essence of apple crumble and creamy custard in every delectable bite. Get ready to impress your friends and family with these utterly irresistible autumn treasures!

With September heralding the official start of Autumn, it’s the perfect time to embrace cozy baking projects, especially those featuring the versatility of apples! These **apple crumble cupcakes** are a fantastic modern interpretation of the beloved British classic, apple crumble. Drawing inspiration from my popular Spiced Apple and Blackberry Cupcakes, they promise to be a delightful treat for anyone who adores apple-infused desserts.

Don’t be daunted by the slightly longer preparation time or the multiple components involved in this recipe. Each additional step contributes significantly to the incredible depth of flavor and texture that makes these cupcakes truly special. Once all the elements come together, you’ll find that every bit of effort was absolutely worth it for this unforgettable dessert experience!

Key Ingredients for Apple Crumble Cupcakes

This recipe yields approximately 12-14 delectable cupcakes, depending on the size of your baking tin. To make these exquisite **apple crumble cupcakes**, you’ll work with four distinct sets of ingredients, each contributing to the magical fusion of flavors and textures:

1. **For the Silky Custard Cream Icing**: This incredibly smooth and delicious frosting is crafted from fine icing sugar, rich double or heavy cream, high-quality custard powder (I prefer Bird’s for its classic flavor), and a touch of fragrant vanilla extract. The custard powder gives it that distinctive, comforting taste that truly elevates these cupcakes.
2. **For the Tangy Apple Filling**: The heart of these cupcakes requires three large apples. My top recommendation is Granny Smith apples, as their natural tartness beautifully balances the sweetness of the other components, and they maintain a delightful firmness even after baking. However, feel free to use your favorite baking apple variety. You’ll also need unsalted butter for richness, soft light brown sugar for depth, and a hint of ground cinnamon to enhance the apple’s natural spice.
3. **For the Moist Cupcake Sponge**: The base of our cupcake calls for softened unsalted butter and caster or granulated sugar, which are creamed together to create a light and airy foundation. Plain flour, baking powder, and a pinch of salt ensure the perfect texture, while ground cinnamon adds warmth. Eggs provide structure, milk contributes to moisture, and vanilla extract rounds out the flavor profile.
4. **For the Crunchy Crumble Topping**: This essential component delivers that signature “crumble” texture. You’ll need plain flour, oats (rolled oats work wonderfully, but any type will do), a dash of ground cinnamon for aromatic spice, chilled unsalted butter cut into small cubes for easy rubbing, and soft light brown sugar to achieve that irresistible golden, caramelized crispness.

Step-by-Step Guide to Baking Apple Crumble Cupcakes

As highlighted, tackling this recipe in stages is key to a smooth and enjoyable baking experience. Starting with the **custard cream icing** is highly recommended, as it requires a significant amount of chilling time. Ideally, allow for 5-6 hours in the refrigerator, or even better, prepare it the night before.

***(Detailed instructions for making the custard cream icing are provided in a dedicated section below.)***

Preparing the Flavorful Apple Filling

To begin the apple filling, gently melt the unsalted butter in a saucepan over a low heat. Once melted, add the chopped apples, soft light brown sugar, and ground cinnamon. Stir thoroughly, ensuring that all the apple pieces are generously coated in this fragrant mixture. This initial coating helps the apples cook evenly and absorb the spices.

Cover the saucepan with a lid and allow the apples to stew gently for 5-8 minutes. The goal is for them to become soft and cooked through, but still retain some structure – avoid letting them turn mushy. Once cooked, remove from heat and set aside to cool completely. Cooling is crucial to prevent the apples from sinking to the bottom of the cupcake batter during baking.

Baking the Moist Cupcake Sponge

Now, shift your focus to preparing the delicious cupcake sponge. Using an electric mixer, cream together the softened butter and sugar until light and fluffy. Gradually incorporate the dry ingredients (flour, baking powder, salt, and ground cinnamon), mixing until just combined. Next, add the wet ingredients (eggs, milk, and vanilla extract) in two separate additions, beating on low speed until you achieve a smooth, thick batter. Be careful not to overmix, as this can lead to tough cupcakes.

Once your batter is smooth and thick, evenly divide it among your prepared muffin or cupcake cases. A helpful tip for uniform cupcakes is to use an ice cream scoop or cookie dough scoop for consistent portions.

**Pro Tip:** Avoid overfilling your cupcake cases. Aim to fill each case to a maximum of two-thirds full. This allows ample space for the cupcakes to rise beautifully without overflowing.

Now, it’s time to add our cooled stewed apples. Using a teaspoon, carefully place about two teaspoons of the apple mixture into the center of the batter in each cupcake case. Don’t worry if they don’t stay perfectly on top; they are designed to sink slightly into the batter during baking, creating a delightful surprise filling. Bake the cupcakes according to the recipe instructions, then allow them to cool completely on a wire rack before moving on to the final frosting step. This ensures the icing won’t melt.

Creating the Golden Buttery Crumble Topping

Finally, prepare the signature crumble mixture. In a large bowl, combine the flour, oats, and ground cinnamon. Add the chilled unsalted butter, cut into small cubes, and use your fingertips to rub the butter into the dry ingredients. Continue rubbing until the mixture resembles coarse breadcrumbs, with no large lumps of butter remaining. This technique creates a light, crisp crumble.

Spread this crumbly mixture evenly onto a baking tray lined with baking paper. Bake in a preheated oven for about 15 minutes, or until the crumble is beautifully golden brown and fragrant. Once baked, remove from the oven and allow it to cool completely before using. This ensures maximum crunchiness.

**Baking Hack:** If you find yourself with any leftover crumble topping, don’t let it go to waste! It freezes beautifully and can be used to add a delicious texture to other recipes, such as my Cinnamon Oatmeal Muffins or sprinkled over yogurt and fruit.

Crafting the Perfect Custard Cream Icing

To create this incredibly **silky-smooth and utterly delicious custard cream icing**, precision and patience are key. Begin by sifting the icing sugar together with the custard powder into a large, heatproof bowl. Sifting is important to prevent lumps and ensure a super smooth consistency. Add the vanilla extract and five tablespoons of the double cream to this mixture, then whisk everything together until a smooth, thick paste forms. Ensure there are absolutely no lumps at this stage; a smooth paste now means a smooth icing later.

In a separate medium saucepan, gently heat the remaining double cream until it’s hot but not boiling. You’ll know it’s ready when tiny bubbles just begin to appear around the edges of the pan. Gradually, in a slow, steady stream, pour this hot cream into your custard paste, whisking continuously and vigorously. This tempering process prevents the custard powder from seizing and ensures a silky texture.

Pour the combined mixture back into the saucepan and cook it over low to medium heat for 5-6 minutes, stirring constantly. This gentle cooking process allows the custard to thicken and become perfectly smooth. Once it reaches a thick, velvety consistency, remove it from the heat. Transfer the custard to a clean bowl and immediately cover the surface directly with clingfilm. This crucial step prevents a “skin” from forming as it cools. Place the bowl in the refrigerator and allow it to chill for at least 5-6 hours, or preferably overnight, until it’s firm and thoroughly cooled.

**Chef’s Note:** If you’ve chilled your icing overnight, it might be quite stiff. Before using, allow it to sit at room temperature for 15-20 minutes to soften slightly. If it still feels too firm for piping, add just one tablespoon of milk and whisk gently to achieve a looser, more pliable consistency.

When you’re ready to frost your cupcakes, remove the chilled custard icing from the fridge. Using a kitchen whisk (or an electric mixer on very low speed), whip the icing gently for only about a minute until soft peaks begin to form. The goal is to achieve a consistency similar to freshly whipped cream – light, airy, and pipeable. Transfer the whipped icing into a piping bag fitted with a large nozzle (an open star nozzle works beautifully for decorative swirls).

**Crucial Tip: Do Not Over-beat the Icing!** Once chilled, this custard cream icing only needs a gentle whisk to loosen it up and make it creamy. Over-beating will cause the emulsion to break, leading to a split, grainy, or watery texture. Using a simple kitchen whisk gives you superior control and helps prevent this common mistake, ensuring a consistently smooth result.

Assembling Your Delicious Apple Crumble Cupcakes

With all your delicious components prepared – the moist spiced cupcakes, the silky custard cream icing, and the crunchy golden crumble topping – it’s time for the grand finale: assembling your magnificent **apple crumble cupcakes**!

Simply pipe a generous swirl of the custard cream icing on top of each cooled cupcake. Aim for an elegant peak or a decorative flourish using your piping bag and nozzle. Once frosted, liberally sprinkle each cupcake with the cooled, buttery crumble mixture. The contrast between the smooth icing and the crunchy crumble is absolutely divine.

For a simpler approach, if you don’t have a piping bag or prefer a more rustic look, you can just spoon a dollop of the custard icing onto each cupcake. Then, use a small palette knife or the back of a spoon to gently spread it across the top before adding the crumble. Either way, these cupcakes are sure to be a showstopper!

Tips for Making Apple Crumble Cupcakes Ahead of Time

While this **apple crumble cupcake** recipe is straightforward, a little strategic planning can make your baking day much quicker and more enjoyable. Preparing certain elements in advance is highly recommended.

• **The Custard Cream Icing:** This component is ideal for making ahead. It needs a minimum of 5 hours to chill properly in the fridge, but it can be prepared up to two days in advance. Simply store it covered directly with clingfilm in the refrigerator until you’re ready to use it.
• **The Crumble Topping:** The buttery crumble can also be made up to two days before assembly. Store it in an airtight container in the fridge. For even longer storage, the crumble topping freezes beautifully for up to three months. Just ensure it’s completely cooled before freezing.
• **The Cupcake Sponges:** You can bake the cupcake bases 1-2 days ahead of time. Once completely cooled, store them in an airtight container or individually wrapped in clingfilm at room temperature. This keeps them wonderfully moist until you’re ready to frost and top them.
• **The Apple Filling:** For the best flavor and texture, the stewed apple filling is best prepared on the same day you plan to assemble the cupcakes. However, if you must make it ahead, cool it completely and store it in an airtight container in the fridge for up to one day.

Flavorful Variations and Customization Ideas

These **apple crumble cupcakes** are delicious as is, but here are a few ideas to customize them to your taste or to use up leftover ingredients:

• **Alternative Icings**: While the custard icing is a true star, you can certainly experiment. Consider swapping it for my rich **chai frosting** from the Pumpkin and Chai Cupcakes recipe for an extra spiced kick, or try a classic cinnamon buttercream recipe for a different creamy texture.
• **Salted Caramel Drizzle**: Elevate your cupcakes by drizzling a luscious salted caramel sauce over the top of the icing just before serving. You can find a fantastic homemade caramel sauce recipe in my Apple Pie recipe. This adds an extra layer of sweetness and sophistication.
• **Apple Varieties**: Don’t limit yourself to Granny Smith! Feel free to use any apple variety you love for baking. Cortland, Honeycrisp, or even a mix of sweet and tart apples can create unique flavor profiles. If you have any leftover apple filling, it’s perfect for making delightful treats like Cinnamon Roll Apple Pie Cups.
• **Mini Cupcakes**: For a bite-sized treat perfect for parties or smaller portions, use mini cupcake cases (often called fairy cake cases) and adjust baking time accordingly. This creates adorable mini versions of your favorite **apple crumble cupcakes**.
• **Nutty Crumble**: For an added layer of flavor and crunch, try adding a handful of finely chopped pecans or walnuts to your crumble mixture.

Essential Baking Equipment You’ll Need

To successfully create these delicious **apple crumble cupcakes**, having the right tools on hand will make the process much smoother. Here’s a list of the key baking equipment:

• **12-hole Muffin/Cupcake Tin**: Essential for baking perfectly shaped cupcakes. While sizes can vary, most common tins have cups with a capacity of around 75ml – 100ml. The tin used for this recipe had a 75ml capacity per cup.
• **Cupcake Cases**: These liners ensure easy removal of your cupcakes from the tin and add a decorative touch.
• **Hand-held Electric Mixer or Freestanding Mixer**: A mixer with a paddle attachment is invaluable for creaming butter and sugar and mixing the cupcake batter to the ideal consistency, ensuring a light and airy sponge.
• **Mixing Bowls**: You’ll need several for preparing the different components of the recipe (icing, filling, sponge, crumble).
• **Kitchen Whisk**: Especially useful for incorporating ingredients smoothly and gently whipping the chilled custard cream icing to perfection.
• **Medium Saucepan**: For stewing the apple filling and cooking the custard cream icing base.
• **Baking Tray Lined with Baking Paper**: Crucial for baking the crumble topping evenly and preventing it from sticking.
• **Piping Bag and Large Piping Nozzle (Optional)**: While not strictly necessary, a piping bag fitted with a large open star nozzle (or similar) will help you create beautifully swirled custard cream icing on your cupcakes. If you don’t have one, a zip-lock bag with a snipped corner or simply a spoon and a small palette knife will work just fine for applying the frosting.

Storage Solutions for Freshness and Convenience

For the absolute best flavor and texture, **apple crumble cupcakes** are truly at their peak on the day they are baked and assembled. However, if you find yourself with leftovers, or want to prepare components in advance, here’s how to store them effectively:

• **Assembled Cupcakes:** Any leftover assembled cupcakes can be stored in an airtight container in the refrigerator for 1-2 days. Be aware that the custard cream icing will firm up considerably, and the crumble topping may lose some of its crispness over time due to moisture.
• **Unfrosted Cupcake Sponges:** The baked cupcake sponges, without any frosting or topping, can be frozen for up to 3 months. To freeze, wrap each cupcake tightly in clingfilm to prevent freezer burn, then place them in a freezer-friendly container or bag. Thaw them overnight in the refrigerator before decorating.
• **Custard Cream Icing:** The prepared (and already chilled) custard cream icing can also be frozen. Store it in a sealed freezer-safe tub or even in a piping bag (with the tip sealed). Thaw the icing overnight in the refrigerator, then give it a gentle whisk to restore its smooth consistency before using.
• **Crumble Topping:** You will very likely have some delicious crumble topping leftover. This can be stored in an airtight container at room temperature for a few days, or for longer-term storage, freeze it in a zip-lock style bag for up to 3 months. It can be used directly from frozen or thawed briefly.

Pro Tips for Baking Apple Crumble Cupcakes

Achieving bakery-quality **apple crumble cupcakes** is easier with these expert tips:

• **Plan Ahead**: Seriously consider starting this recipe a day in advance by preparing the custard cream icing and the crumble topping. Having these ready will significantly streamline the assembly process on the day you plan to serve, making baking much less stressful and more enjoyable.
• **Uniform Portions**: For professional-looking, consistently sized cupcakes, use an ice cream scoop or a cookie dough scoop to measure and divide your cupcake batter evenly among the cases. This ensures uniform baking and a beautiful presentation.
• **No Waste Baking**: If you find yourself with a little extra batter or stewed apples, don’t let them go to waste! Simply fill an additional two or three paper cases in a separate muffin tin. Every last drop of deliciousness counts!
• **Room Temperature Ingredients**: For the cupcake sponge, ensure your butter and eggs are at room temperature. This allows them to cream together more effectively, creating a smoother batter that yields a lighter, more evenly textured cupcake.
• **Don’t Rush Cooling**: Allow all baked components (cupcakes and crumble) to cool completely before assembling. Warm cupcakes will melt your icing, and warm crumble will become soft instead of crunchy. Patience here is key!

If you tried these **Apple Crumble Cupcakes**, or any other of my recipes, please feel free to leave me a comment and a rating below. I love hearing from you and seeing your wonderful creations! To easily save this recipe for later, use the button on the recipe card or pin any of the inspiring photos above.

Apple Crumble Cupcakes Recipe Card

Apple Crumble Cupcakes

These fantastic cupcakes are stuffed with chunky, stewed apple pieces, topped with custard cream icing and buttery crumble. They taste just like traditional crumble and custard!

Rating: 4.82 out of 5 stars from 16 votes.

Prep Time: 30 mins | Cook Time: 30 mins | Plus Chilling (for the icing): 6 hrs | Total Time: 7 hrs

Course: Dessert | Cuisine: British | Keyword: apple crumble cupcakes, apple cupcakes, apple pie cupcakes

Servings: 12 cupcakes | Calories: 602 kcal | Author: Anna Wierzbinska

Equipment

• 12-hole cupcake/muffin tin
• Cupcake cases
• Hand-held electric mixer or freestanding mixer with the paddle attachment
• Mixing bowls
• Kitchen whisk (optional)
• Medium saucepan
• Baking tray lined with baking paper
• Piping bag with large nozzle (optional)

Ingredients

For the custard cream icing:

• 100 g icing sugar
• 3 tablespoon custard powder
• 1 tablespoon vanilla extract
• 600 ml double cream

For the filling:

• 3 large apples (I used Granny Smith), peeled, cored and chopped into 1 cm pieces
• 30 g unsalted butter
• 50 g soft light brown sugar
• ¼ teaspoon ground cinnamon

For the sponge:

• 80 g unsalted butter, softened
• 280 g caster sugar
• 240 g plain flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• 2 large eggs
• 240 ml milk (whole or semi-skimmed)
• ½ teaspoon vanilla extract

For the crumble topping:

• 55 g plain flour
• 55 g rolled oats
• ¼ teaspoon ground cinnamon
• 55 g unsalted butter, chilled and cubed
• 40 g soft light brown sugar

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

Instructions

1. I highly recommend starting this recipe a day ahead. Preparing the icing and the crumble topping a day before you are planning to serve these cupcakes will make it much easier and much quicker on the day.

2. To make custard cream icing:

   1. The custard cream icing will need to chill in the fridge for at least 5-6 hours, so make it ahead of time or the day before you want to serve the cupcakes. Start by sifting the 100g icing sugar and 3 tablespoon custard powder into a large bowl. Add the 1 tablespoon vanilla extract and 5 tablespoon of the 600ml double cream and whisk until you have a smooth, thick paste.
   2. Pour the remaining cream into a medium saucepan and heat it gently. You want the cream to be hot, but not boiling. It is ready when small bubbles start appearing around the edges of the saucepan. Gradually, start pouring the hot cream into the custard mix, whisking constantly. Pour the mixture back into the saucepan and cook for 5-6 minutes, stirring it all the time, until it becomes thick, smooth and the custard powder dissolved completely. Transfer it to a bowl, cover the top directly with clingfilm (make sure the clingfilm rests directly on the mixture to avoid a skin forming on top), and place in the fridge for 5-6 hours, or overnight.
   3. Remove the icing from the fridge. Whisk it gently with a kitchen whisk (or using a hand-held electric mixer on very low speed, but make sure NOT to over-mix it!), only for a minute or so. It should have the consistency of whipped cream. If it feels a bit too stiff, add 1 tablespoon of milk to loosen it up.

3. To make crumble topping:

   1. Heat the oven to 180°C (160°C fan) and line a baking tray with baking paper.
   2. Place the 55g plain flour, 55g oats, 40g sugar and the ¼ teaspoon cinnamon in a large bowl. Add chilled 55g cubes of butter and rub it in, using your fingertips, until all of the ingredients have come together and have a crumb-like texture. Spread on the baking tray and bake for 15 minutes, until golden. Remove from the oven and cool completely.

4. To make apple filling:

   1. Melt the 30g butter in a small saucepan set over a low heat. Add the 3 large apples, 50g sugar and ¼ teaspoon cinnamon and mix well to combine. Cover with a lid and cook gently for 5-8 minutes, stewing the apples until they are soft and cooked, but not mushy. Set aside to cool.

5. To make cakes:

   1. Using an electric hand-held mixer (or a freestanding mixer with a paddle attachment), beat the 80g softened butter and 280g caster sugar until soft and fluffy, about 2 minutes. Add the 240g plain flour, 1 tablespoon baking powder, ¼ teaspoon salt and ½ teaspoon cinnamon and mix until combined, about 3-4 minutes.
   2. In a small jug, mix the 2 large eggs, 240ml milk and ½ teaspoon vanilla. Add ⅔ of this mixture into dry ingredients and beat on low speed until combined. Scrape the bottom and the sides of the bowl, add the remaining egg and milk mixture and fold together until you have smooth batter.
   3. Divide the batter between cupcake cases, filling each case up to two-thirds full. Place two teaspoons of stewed apples on top of each cupcake (they will sink into the batter during baking), and bake for 18-20 minutes or until the sponges feel springy to the touch. Remove from the oven and leave them to cool for a few minutes, then remove from the tin and transfer to a cooling rack to cool completely.
   4. Transfer the custard icing into a piping bag fitted with a large nozzle and pipe on top of each cake. Sprinkle each cupcake generously with crumble topping before serving. Enjoy!

Notes

• **Make ahead:** You can prepare this recipe in stages, a day in advance. The custard cream icing will need at least 5-6 hours in the fridge to chill properly. The crumble topping can be made in advance, and so can the cakes.
• When whisking the chilled custard icing, do so only for a minute. Do not over-beat the icing, as it will split and become grainy.
• **Storage:** Store any leftover cupcakes in the fridge, in an airtight container for 1-2 days max. The icing will harden and the crumble topping will become softer with time.
• **Freezing:** You can freeze the icing, the crumble topping and the cakes, for up to 3 months. Icing can be frozen in a sealed tub or piping bag. Thaw it overnight in the fridge. Crumble topping can be transferred to a zip-lock style bag or freezer-friendly container. Cakes should be individually wrapped in clingfilm and placed in a freezer-friendly container, before placing in the freezer. Thaw the frozen cakes overnight in the fridge.

Nutrition

Serving: 100g | Calories: 602kcal | Carbohydrates: 75g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 210mg | Potassium: 215mg | Fiber: 3g | Sugar: 46g | Vitamin A: 1195IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 2mg

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