When Autumn arrived I instantly think of apples and cinnamon, which makes me think of apple crumble. These Apple & Cinnamon Crumble cupcakes are the perfect treat for the cooler months. The cupcake sponge is made with brown sugar and cinnamon, they are filled with lightly spiced stewed apples, topped with sweet cinnamon buttercream, more delicious stewed apples and sprinkled with a crunchy crumble topping.




These Apple & Cinnamon Crumble cupcakes are the perfect embodiment of Autumn. Brown sugar and cinnamon cupcakes with a lightly spiced apple filling, topped with a cinnamon buttercream and crunchy brown sugar crumble topping.



SCROLL DOWN FOR THE RECIPE




Apple & Cinnamon Crumble Cupcakes

Ingredients

For the apple filling

2 Apples, medium sized, cut into small pieces

30g Light brown sugar

1/2 tsp Cinnamon

1/4 tsp Mixed Spice

1 tsp Cornflour


For the crumble topping

10 g Butter unsalted

8 g Light brown sugar

17 g Plain flour

⅛ tsp Cinnamon


For the cupcakes

175 g Butter or baking spread

175 g Light brown soft sugar

3 Eggs large

175 g Self raising flour

½ tsp Cinnamon

¼ tsp Mixed spice


For the buttercream

175 g Butter softened, unsalted

350 g Icing sugar

1 ½ tsp Cinnamon

2-3 tbsp Milk


Instructions

To make the apple filling, peel and core the apples, chop into small pieces. Add to a pan on a low heat along with the sugar, cornflour, cinnamon and mixed spice. Cook the mixture for 10-15 mins until soft. Remove from the heat & leave to cool completely.

To make the crumble, preheat the oven to 180 C Fan/200 C /Gas Mark 5 & line a baking tray with baking paper.

Put the plain flour, sugar and cinnamon in a bowl & stir together. Add the butter & use your fingers to rub the butter into the dry ingredients until it resembles breadcrumbs. You can use a fork to do this!

Spread it out onto a lined baking tray & bake for 10 mins until it is golden and feels firmer to the touch.

For the cupcakes, preheat your oven to 160C Fan/180 C/ Gas Mark 4 & line a cupcake tin with cases. To make the sponge, mix together the butter & sugar, until smooth. Add the eggs & whisk well. Sift in the flour, cinnamon & mixed spice and fold to combine.

Divide the mixture between the 12 cupcakes cases. 

Bake them for 20-25 mins or until they are golden brown & a skewer inserted in the centre of the cakes comes out clean. Leave to cool completely.

Use a corer or a knife to make a hole in the middle of each cupcake. Fill the holes with the apple filling.

Make the buttercream by mixing together the butter, cinnamon, icing sugar & milk & mix until smooth. If the buttercream is too stiff you can add a little more milk.

Pipe the buttercream onto each cupcake using a piping bag fitter with your chosen nozzle or spread with a spoon.

Add the rest of the apple filling to the top of each of the cupcakes & sprinkle the crumble over the top.

Store in an airtight container in a cool place and eat within 3 days.