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Apple crumble cupcakes

By: Tom Shingler
Head of food, delicious.

Published: 3 Mar 23
Updated: 18 Mar 24

Bring Britain’s best pud to the cupcake format with these apple-studded cupcakes topped with warming custard buttercream, and an oat crumble topping. The crunchy element is oh-so satisfying, and they make an awesome autumn bake.

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Easy
February 2023

Test kitchen approved

Makes 12
Hands-on time 20 min, plus cooling, oven time 25 min

For more cupcake recipes browse our collection.

Vegetarian recipes

Nutrition: per serving

Calories: 470kcals
Fat: 24.5g (14.8g saturated)
Protein: 5.1g
Carbohydrates: 56.3g (35g sugars)
Fibre: 1.7g
Salt: 0.3g

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Ingredients

160g unsalted butter, softened
80g caster sugar
80g light brown sugar
3 medium free-range eggs, beaten
160g self-raising flour
½ tsp ground cinnamon
2 apples, peeled, cored and finely diced

For the crumble

30g plain flour
15g porridge oats
20g unsalted butter, chilled and chopped
15g light brown sugar
¼ tsp sea salt flakes

For the buttercream

90g unsalted butter, softened
175g icing sugar
1 tbsp instant custard powder (optional)
1 tsp vanilla bean paste
1 tbsp whole milk

Specialist kit

12-hole cupcake tin

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Method

Heat the oven to 160°C fan/gas 4. To make the crumble mixture, put all the ingredients in a bowl and use your fingers to rub everything together until you get a clumpy, sandy mixture. Scatter over a small baking dish.
In a large mixing bowl, beat the butter and both sugars together until pale and creamy. Beat in the eggs, then fold in the flour and cinnamon with a pinch of salt. Fold through the chopped apple.
Line your cupcake tin with cases then spoon the batter into them. Bake in the oven for 20-25 minutes until a skewer inserted into the centre comes out clean. At the same time you put the cupcakes in the oven, add the crumble mixture too and bake for 10 minutes, then leave to cool.

While you wait, make the buttercream by beating the butter, icing sugar, custard powder (if using) and vanilla paste until smooth. Add the milk to loosen.
Once the cupcakes are cool, pipe or spoon the buttercream over the top, creating a little well in the centre. Sprinkle the crumble into the well.