Irresistible Apple Crumble Cupcakes Recipe

Apple crumble cupcakes blend the cozy warmth of spiced apples with the tender crumb of a perfectly baked cupcake, crowned by a creamy salted caramel frosting and a crunchy crumble topping.

This recipe elevates the traditional cupcake experience by combining multiple textures and flavors—from moist cake infused with cinnamon and apple to a luscious filling that surprises with every bite.

Whether you’re baking for a family gathering, festive occasion, or a simple indulgence, these cupcakes bring together the best of autumn in an easy-to-follow, impressive treat.

With detailed steps, ingredient insights, and expert tips included, this guide will help both novice and seasoned bakers achieve perfect cupcakes every time. Prepare for a baking experience that is as rewarding as the delicious results!

Ingredients Checklist

Before you begin, gather the freshest ingredients for each component of your apple crumble cupcakes. Quality ingredients ensure flavor and texture excellence.

For the Cupcakes:

• 175g unsalted butter, softened

• 175g light brown sugar

• 3 large eggs

• 175g self-raising flour

• ½ tsp ground cinnamon

• ¼ tsp ground mixed spice (nutmeg, cloves, allspice)

• 30g melted butter

For the Apple Filling:

• 2 medium eating apples (preferably Granny Smith or Braeburn for tartness)

• 30g light brown sugar

• ½ tsp cinnamon

• ¼ tsp mixed spice

• 1 tsp cornflour (cornstarch)

• 10g unsalted butter

For the Crumble Topping:

• 18g unsalted butter, cold and cubed

• 18g plain flour

• 10g granulated sugar

• ⅛ tsp cinnamon

For the Salted Caramel Cream Cheese Frosting:

• 175g cream cheese, softened

• 75g unsalted butter, softened

• 100g icing sugar, sifted

• 2 tbsp salted caramel sauce

• 1 tsp vanilla extract

Step-by-Step Instructions

Follow these clear steps for a flawless baking process that brings together each delicious layer.

Preparing the Apple Filling

Start with the filling to let it cool before assembly:

1. Peel, core, and finely chop apples into small cubes.

2. In a saucepan over low heat, melt butter and add chopped apples.

3. Stir in sugar, cinnamon, and mixed spice, coating apples evenly.

4. Cook gently for 5-7 minutes until apples soften but retain shape.

5. Mix cornflour with a tablespoon of water and add to the apples. Cook for another minute until filling thickens.

6. Remove from heat and cool completely.

Making the Cupcake Batter

1. Preheat your oven to 180°C (350°F). Line a 12-hole muffin tin with cupcake cases.

2. Cream the softened butter and brown sugar using an electric mixer until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Sift in self-raising flour, cinnamon, and mixed spice. Fold gently to combine.

5. Pour in melted butter and mix briefly until smooth. Avoid overmixing.

6. Spoon batter into cases, filling each about two-thirds full.

Baking the Cupcakes

1. Bake for 18-22 minutes or until a toothpick inserted comes out clean with moist crumbs.

2. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Preparing the Crumble Topping

1. Preheat oven to 180°C (350°F) if not still hot.

2. In a bowl, rub cold butter into flour, sugar, and cinnamon until mixture resembles coarse breadcrumbs.

3. Spread evenly on a parchment-lined baking tray.

4. Bake for 10-12 minutes, stirring halfway, until golden and crisp. Let cool.

Making the Salted Caramel Cream Cheese Frosting

1. Beat cream cheese and butter until smooth and creamy.

2. Gradually add sifted icing sugar, mixing well to avoid lumps.

3. Stir in vanilla extract and salted caramel sauce until fully incorporated.

Assembling the Cupcakes

1. Using a small knife or cupcake corer, remove a small core from each cupcake’s center.

2. Spoon a generous amount of cooled apple filling into the hollow.

3. Pipe or spread the salted caramel cream cheese frosting evenly on top.

4. Press the crumble topping gently onto the frosting to create a crunchy finish.

5. Optional: Drizzle extra caramel sauce or garnish with a thin apple slice.

Tips for Perfect Results

Master the art of apple crumble cupcakes with these professional baking tips:

• Apple choice matters: Tart apples like Granny Smith provide a lovely balance to the sweet frosting.

• Avoid overmixing: Overworked batter leads to dense cupcakes; fold flour gently.

• Baking accuracy: Use an oven thermometer to ensure precise temperature control.

• Cooling is key: Completely cool cupcakes before frosting to prevent melting.

• Crumble texture: Keep butter cold when making crumble to achieve a crisp, sandy texture.

• Piping frosting: Use a star nozzle for an attractive swirl; refrigerate frosting slightly if too soft.

Serving Suggestions

Enhance your cupcake experience with these presentation and pairing ideas:

• Serve cupcakes on rustic wooden boards for a cozy fall vibe.

• Pair with a warm spiced chai latte, hot apple cider, or classic black coffee.

• Garnish with cinnamon sticks or edible flowers for a festive touch.

• For a decadent dessert, serve alongside vanilla bean ice cream or custard.

• Perfect for holiday parties, afternoon teas, or as charming gifts in decorative boxes.

Final Thoughts

These apple crumble cupcakes offer a stunning combination of soft, spiced cake, tart apple filling, creamy salted caramel frosting, and crunchy topping—delivering a complex flavor profile and texture that truly delights.

The recipe’s clear, stepwise instructions and expert tips ensure success for bakers of all skill levels. Plus, versatile ingredient swaps allow you to tailor the recipe to gluten-free or vegan preferences without sacrificing taste.

Celebrate the comforting flavors of fall in each bite and impress your friends and family with this elevated twist on classic cupcakes. Baking these cupcakes is not just about the end result but also the joy of creating something deliciously memorable from scratch.