Apple Crumble Cupcakes blend the comforting flavors of a classic apple crumble with the delightful texture of a cupcake, making them a unique treat for any occasion. Each component of this recipe—the spiced apple filling, the buttery crumble topping, and the soft, moist cupcake base—comes together to create a perfect bite of fall. Ideal for seasonal gatherings, cozy family dinners, or simply as a way to spice up your weekly baking routine, these cupcakes offer a delicious twist on traditional desserts.
Ingredients
For the Apple Filling:
Apples: 2 medium-sized (e.g., Honeycrisp and Granny Smith)
Light Brown Soft Sugar: 30g
Cinnamon: ½ tsp
Mixed Spice: ¼ tsp
Cornflour (Cornstarch): 1 tsp
For the Crumble Topping:
Unsalted Butter: 10g
Light Brown Soft Sugar: 8g
Plain Flour: 17g
Cinnamon: ⅛ tsp
For the Cupcakes:
Butter or Baking Spread (Softened): 175g
Light Brown Soft Sugar: 175g
Eggs: 3 large
Self-Raising Flour: 175g
Cinnamon: ½ tsp
Mixed Spice: ¼ tsp
For the Buttercream:
Butter (Softened): 175g
Icing Sugar: 350g
Cinnamon: 1 ½ tsp
Milk: 2-3 tbsp
Directions
Prepare Apple Filling:
Peel, core, and chop the apples into small chunks.
Combine apples with light brown sugar, cornflour, cinnamon, and mixed spice in a pan on low heat.
Cover and cook for 10-15 minutes until the apples are soft.
Remove from heat and let cool completely.
Make Crumble Topping:
Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
Mix plain flour, light brown soft sugar, and cinnamon in a bowl.
Rub in the butter until the mixture resembles breadcrumbs.
Spread on the lined baking tray and bake for 10-15 minutes until golden. Let it firm up as it cools.
Bake the Cupcakes:
Preheat your oven to 350°F (175°C) and line a cupcake tin with cases.
Cream together the butter and sugar until smooth.
Add eggs, one at a time, whisking well after each addition.
Gently whisk in the self-raising flour, cinnamon, and mixed spice.
Divide the batter among the cupcake cases and bake for 20-25 minutes or until a skewer comes out clean. Allow to cool completely.
Assemble the Cupcakes:
Once cooled, use a cupcake corer or a knife to hollow out the center of each cupcake.
Fill the holes with the prepared apple filling.
Prepare the Buttercream:
Whip the butter until creamy, then gradually add the icing sugar, cinnamon, and milk until smooth and spreadable.
Pipe or spread the buttercream onto each cupcake.
Add Final Touches:
Top each cupcake with more apple filling and a sprinkle of the baked crumble topping.
Drizzle with caramel sauce for extra flavor and decoration.
Notes
Storage: Store in an airtight container in a cool place, consume within 3 days.
Tips: Use room temperature ingredients for best results. If mixed spice is unavailable, substitute with a pumpkin spice mix.
Notes
- Apple Choice: Mixing varieties of apples, like Honeycrisp and Granny Smith, provides a balance of sweetness and tartness. Feel free to experiment with other types of apples depending on your taste preference or what’s seasonally available.
- Baking Consistency: For consistent cupcakes, use an ice cream scoop to divide the batter among the cupcake cases.
- Crumble Crunch: For an extra crunchy topping, consider adding a handful of rolled oats or chopped nuts to the crumble mixture before baking.
- Caramel Drizzle: While optional, a drizzle of caramel sauce not only enhances the flavor but also adds a gourmet touch to the presentation.
FAQs
Q1: Can I make these cupcakes gluten-free?
A1: Yes, you can substitute both the self-raising flour and plain flour with your preferred gluten-free flour blend. Ensure it includes a raising agent or add gluten-free baking powder if needed.
Q2: How can I prevent the apple filling from making the cupcakes soggy?
A2: Ensure that the apple filling is completely cooled before adding it to the cupcakes. Additionally, the filling should be thick enough so that it doesn’t seep into the cupcake bases.
Q3: Can these cupcakes be made vegan?
A3: To make vegan cupcakes, replace the butter with a vegan baking spread, use egg substitutes such as applesauce or commercial egg replacers, and opt for vegan cream cheese or butter alternatives for the buttercream.
Q4: How long do these cupcakes keep?
A4: These cupcakes are best enjoyed within 3 days of making. Store them in an airtight container in a cool, dry place to maintain freshness.
Q5: Can I freeze these cupcakes?
A5: Yes, the cupcakes can be frozen without the topping for up to a month. Add the buttercream and crumble topping after thawing when you’re ready to serve.
Conclusion
Apple Crumble Cupcakes are a delightful treat that encapsulates the essence of autumn with every bite. They are a perfect fusion of tart apples, sweet buttercream, and crunchy crumble that comes together for a truly memorable dessert. Whether you’re an experienced baker or trying out seasonal recipes, these cupcakes are sure to impress with their balanced flavors and charming presentation. Enjoy crafting this delicious twist on classic flavors and bring a bit of innovation to your dessert table!
