Introduction
Apple crumble cupcakes are the best of two comforting classics: soft, spiced sponge and sweet, buttery crumble topping—plus a hidden apple filling that brings it all together. These cupcakes feel like biting into a slice of warm apple pie, only in handheld form and with a swirl of cinnamon buttercream to finish. Whether you’re baking for autumn gatherings, Thanksgiving, or just because apples are in season, this recipe will become a go-to. The layers of texture and flavor make these cupcakes irresistibly cozy, and they’re easier to pull together than you might think.
The Comfort Behind Every Bite
Why Apple Crumble Cupcakes Feel Like Home
Some desserts just feel like a hug and these cupcakes are one of them. The idea came to life one chilly afternoon when the craving for warm crumble and fluffy sponge hit at the same time. Instead of choosing, the solution was to combine both. The result? A cupcake that wraps everything you love about fall baking into one.
What sets these apart is the triple layer: a cinnamon-spiced sponge, a tender apple filling, and that golden, buttery crumble topping. Each bite hits with soft cake, saucy fruit, and crisp crumble all balanced by a light swirl of cinnamon buttercream. They’re rich but not heavy, sweet but not overpowering.
Baking these feels nostalgic. The scent of cinnamon, apple, and brown sugar fills the kitchen and lingers long after the oven cools. They’re the kind of bake that makes you pause, breathe in deeply, and smile because it smells like something familiar and comforting.
Choosing the Right Apples and Spices
For the filling, regular eating apples work best. They don’t need to be tart like Granny Smiths; something mildly sweet like Gala, Braeburn, or Pink Lady holds its shape while softening into the perfect tender bite. Once they’re peeled, chopped, and simmered with brown sugar, cinnamon, mixed spice, and a bit of cornstarch, they become the gooey heart of each cupcake.
The spices are key. A combination of cinnamon and mixed spice adds warmth and complexity. Mixed spice is a blend commonly used in British baking if you don’t have it, pumpkin pie spice works as a solid stand-in. Together, they create a flavor base that instantly evokes fall.
Apple Crumble Cupcakes
Ingredients
- For the apple filling
- 2 Apples medium sized regular eating apples
- 30 g Light brown soft sugar
- ½ tsp Cinnamon
- ¼ tsp Mixed spice
- 1 tsp Cornflour cornstarch
- For the crumble topping
- 10 g Butter unsalted
- 8 g Light brown soft sugar
- 17 g Plain flour
- ⅛ tsp Cinnamon
- For the cupcakes
- 175 g Butter or baking spread softened unsalted
- 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, then chop into small chunks. Add to a pan on a low heat along with the light brown sugar, cornflour, cinnamon and mixed spice. Stir everything together
- Cover with a pan lid, and cook the apple for 10-15 minutes until soft
- Remove from the heat and leave to cool completely
- To make the crumble, pre-heat your oven to 180C Fan/200C/375F/Gas Mark 5, and line a baking tray with baking paper
- Put the plain flour, light brown soft sugar and cinnamon into a bowl and stir together
- Add the butter and use your fingers to rub the butter into the dry ingredients until it resembles breadcrumbs. You can also use a fork to do this
- Spread it out onto a lined baking tray and bake for 10-15 minutes until it is golden and feels firmer to the touch (it will firm up more as it cools)
- For the cupcakes, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
- To make the sponge, mix together the butter and sugar, ideally using an electric mixer, until smooth
- Add the eggs and whisk well
- Then gently whisk in the self raising flour, cinnamon and mixed spice
- Divide the mixture between the 12 cupcake cases
- Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
- Use a cupcake 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 the butter on it’s own for a few minutes, then add the cinnamon, icing sugar and milk, and mix until smooth. For best results use an electric hand mixer or a stand mixer with the paddle attachment. If the buttercream is too stiff you can add a little more milk
- Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle (I used an Ateco 829 nozzle). Or spread on with a spoon
- Add the rest of the apple filling to the top of each of the cupcakes
- Sprinkle the crumble over the top – or wait and do this later if not serving immediately as it will go softer from being in contact with the buttercream after a little while
- Store in an airtight container in a cool place, eat leftovers within 3 days
Notes
I used unsalted butter for the buttercream and the crumble topping, for the cupcakes I used a baking spread.
Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can’t get hold of it, use a Pumpkin Spice mix instead.
I really recommend using light brown soft sugar if you can, as it gives the cupcakes and the stewed apples a lovely caramel flavour. But if you can’t get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.
I use a cupcake corer to make the hole in the centre of the cupcakes, you can also use the large circular end of a piping nozzle, or use a knife.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results. Nutrition
Calories: 533kcal | Carbohydrates: 69g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 258mg | Potassium: 103mg | Fiber: 1g | Sugar: 54g | Vitamin A: 902IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Making the Crumble and Mixing the Batter
How to Get That Perfect Crumble Topping
The crumble is what gives these cupcakes their signature texture—and a little crunch goes a long way. It starts with a simple trio: plain flour, light brown soft sugar, and cinnamon. These ingredients create the sweet, spiced foundation of the crumble. The final ingredient is unsalted butter, gently rubbed in until the mixture resembles breadcrumbs.
Don’t overwork it—you want little clumps and uneven bits. That’s what gives the crumble its signature texture when baked. Once it’s mixed, spread it out on a parchment-lined baking tray and bake at 375°F (190°C) for 10–15 minutes. It should look golden and feel slightly crisp. As it cools, it hardens more, giving you that irresistible topping texture.
The crumble can be made ahead and stored in an airtight container. If you’re not serving the cupcakes right away, you might even want to sprinkle it on just before serving to keep it perfectly crisp.
Mixing the Cupcake Batter Just Right
Now for the base: the cupcakes themselves. This sponge comes together quickly, but technique matters. Start by creaming softened butter (or baking spread) with light brown soft sugar. Using an electric mixer here will give you a fluffy, well-aerated base. Once it’s smooth, add the eggs one at a time, mixing thoroughly after each.
Fold in the self-raising flour, cinnamon, and mixed spice gently—don’t overmix, or your cupcakes could turn dense. The batter should be soft, smooth, and lightly fragrant from the spices. Divide it evenly between 12 cupcake cases, filling each about two-thirds full.
Baked at 350°F (180°C) for 20–25 minutes, the cupcakes rise into golden domes with soft, springy tops—perfect for filling and frosting once cooled.
Filling, Frosting, and Assembly Tips
Filling Each Cupcake with Apple Goodness
Once your cupcakes have cooled completely, it’s time to turn them from ordinary spiced cakes into apple crumble cupcakes. Start by coring the center of each one. You can use a cupcake corer, the wide end of a piping tip, or a small knife—whichever you have on hand.
Spoon the cooled apple filling into each hole until it’s level with the top. The apples should be tender but not mushy, and thickened just enough with cornstarch to stay in place without running. This step transforms your cupcakes, adding a surprise bite of warm, gooey apple right in the center.
Don’t skip the cooling! If your cupcakes or filling are still warm, the structure will soften too much and may sink.
How to Pipe the Dreamiest Cinnamon Buttercream
The buttercream is simple, but it adds that final luxurious touch. Begin by whipping softened unsalted butter until it’s pale and creamy—this usually takes 3–5 minutes on high speed. Then, gradually add icing sugar, cinnamon, and a few tablespoons of milk to reach your desired consistency.
The cinnamon brings out the warmth in the apple filling and ties the flavor together with the spiced sponge. If the buttercream feels too stiff, add a splash more milk. Too soft? Add a little more sugar.
Once smooth, transfer the buttercream to a piping bag fitted with a large star tip (like Ateco 829) or any nozzle you like. Pipe tall swirls on top of each cupcake. If piping’s not your thing, spreading it with a spoon works just fine too.
Top with a spoonful of remaining apple filling and a generous sprinkle of crumble for that final bakery-style look. These cupcakes are ready to impress!
Serving, Storing, and Make-Ahead Tips
Best Ways to Serve These Cozy Cupcakes
Apple crumble cupcakes are best enjoyed slightly cooled or at room temperature, when the buttercream is smooth, the crumble is crisp, and the apple filling has settled into its delicious softness. They’re ideal for cozy fall afternoons, holiday gatherings, bake sales, or even brunch tables.
For an extra touch, dust a bit of cinnamon over the top before serving. You can also add a drizzle of caramel sauce if you want to push them into full dessert mode. They’re pretty enough for a special occasion but simple enough to enjoy any time you’re craving something sweet and spiced.
Serve them with tea, coffee, or even warm cider to complete the fall flavor experience.
How to Store and Make Them Ahead
These cupcakes can be made ahead in stages, which is perfect for busy bakers. The apple filling and crumble can be prepared a day or two in advance and stored in airtight containers in the fridge. You can also bake the cupcakes ahead of time and store them, unfilled and unfrosted, in an airtight container for up to two days.
Once assembled, store the finished cupcakes in a cool place for up to 3 days. Keep in mind, the crumble topping may soften slightly over time when exposed to buttercream. To keep it crisp, add the crumble just before serving.
You can also freeze the unfilled cupcakes for up to 2 months. Just thaw them overnight at room temperature, fill, frost, and top before serving. This makes them a convenient treat to pull out for any occasion planned or spontaneous.
Frequently Asked Questions
What are apple crumble cupcakes made of?
They combine spiced sponge cake, stewed apple filling, cinnamon buttercream, and a buttery crumble topping—bringing together the flavors of apple pie and crumble in cupcake form.
Can I use fresh apples in cupcakes?
Absolutely! Fresh apples are perfect for the filling. Chop, cook with spices and sugar, and cool before filling your cupcakes for the best flavor and texture.
How do you keep apple cupcakes from getting soggy?
Let both the cupcakes and filling cool completely before assembly. Store them uncovered for the first hour, then transfer to an airtight container to maintain structure.
Can you freeze apple crumble cupcakes?
Yes. Freeze the unfrosted cupcakes for up to 2 months. Add filling, buttercream, and crumble after thawing to keep the texture fresh.
Conclusion
Apple crumble cupcakes bring together everything we love about cozy baking warm spices, soft sponge, buttery crumble, and a burst of apple in every bite. They’re easy enough for a weekend bake and impressive enough for fall parties or dessert tables. From the cinnamon-swirled buttercream to the golden topping, each element builds a cupcake that feels homemade, nostalgic, and totally irresistible.
Make them once, and you’ll find yourself baking them every season they’re welcome especially when the apples are crisp and the air turns cool.
