Apple Crumble and Clotted Cream Cakes

Apple crumble and clotted cream buttercream cakes combine the joy of apple crumble with a spiced cake and a dollop of cream, just like the British dessert! The perfect Autumn bake.

Timings

Prep Time

15 mins

Cooktime

25 mins

Total time

40 mins

Servings

12

Apple Crumble and Clotted Cream Cakes

There’s nothing like Autumn to start baking with apples and bringing out all your spices, ready for bakes, tarts and whatever else you can throw them in! These apple crumble cupcakes with clotted cream buttercream use pumpkin pie spice instead of the more common UK mixed spice. They are both however very similar so this could be used as a substitute. 

What I love about these apple crumble cupcakes, is the way that you get to enjoy a brown sugared crumble topping but then end your bite with a super moist, spiced apple cake. Delightful!

But of course, for me, it’s the clotted cream buttercream which gets me every time. Sweet, creamy and indulgent. The perfect match for an apple crumble cake: a dollop of clotted cream!

Perfect for sharing with friends or colleagues, or just eating all to yourself? Trust me, you’ll want to!

Why should I make these cupcakes?

  • You get to eat apple crumble and a spiced cake both at the same time!
  • Great for using up an apple glut in the Autumn.
  • Really, really easy to make in a mixer.
  • Clotted cream buttercream is really something else!

How to Make the Apple Crumble Cakes

Step 1Pre-heat your oven to 170°c fan/190°c. Line a cupcake tin with 12 cases.

Step 2 The crumble topping: Mix the light brown sugar, plain flour and unsalted butter, cut into small cubes, with your hands until it forms a crumb-like texture. The rub-in method is essential: rub the mixture between your thumb and forefinger. Set aside.

Step 3 The cake batter: In a mixer, beat the unsalted butter, dark brown sugar and golden caster until creamy and fluffy. Add the beaten eggs and combine well with the mixer. Add the sour cream and vanilla. Mix in.

Step 4 – Sieve the plain flour, pumpkin pie spice and baking powder into the bowl of mix, and fold in carefully. Pour in the milk and give it a good stir. This helps loosen the mix.

Step 5 – Fold in your chopped apples. Divide equally into the cases.

Step 6Finishing touches + baking: To each cake, add some crumble topping with a spoon and push down gently. Bake in the oven for 20-25 mins or until brown. Insert a skewer to test if the cakes are cooked. If it comes out clean, with no mixture, the cakes are done. If you see cake mixture, pop them back in for a few minutes more. Leave to cool on a wire rack.

Step-By-Step Cupcake Instructions

How to Make the Clotted Cream Buttercream

Step 1 – Beat the salted butter (ensure it’s not hard before starting – this will take longer) until it’s soft and creamy. Add half of the icing sugar and all the clotted cream. Beat until creamy and combined.

Step 2 – Add in the rest of the icing and beat until combined. It’ll be super creamy and light when done (see step-by-step below for reference).

Step 3 Piping: I piped my cupcakes using a D7 7mm star piping nozzle and piped doing a simple swirl. The Wilton has a great video on how to pipe a swirl on a cupcake.

Step 4Optional: top with dried apple rings which are cut in half.

Step-By-Step Clotted Cream Buttercream Instructions

Frequently asked questions!

Where can I buy pumpkin pie spice? 

Pumpkin pie spice is not as easy to find here in the UK. However it is sold on Amazon. You could make your own pumpkin pie spice by combining ground cinnamon, ground ginger, ground nutmeg, ground allspice and ground cloves. The Pioneer Woman has a pumpkin pie spice recipe which is useful.

What If I can’t find pumpkin pie spice?

If you can’t find pumpkin pie spice and you can’t make your own using the recipe above, you could always used mixed spice. They are very similar. 

Can I use any variety of apple?

Yes of course! This recipe welcomes any apple variety. 

Why has my cake batter curdled?

Cake batter can curdle quite easily. It’s probably due to the eggs being too cold but don’t worry, it will rectify itself as soon as you mix in the flour. It won’t affect the overall taste or look of the cakes.

Equipment list

12 muffin cases

A muffin tin 

A mixer or hand whisk with attachment bowl

A small bowl for the crumb topping

A sieve

Measuring spoons

Spatula

Knife for cutting the apples

Piping bags

A D7 star piping nozzle

Tip! –

Weigh all your ingredients out first into separate bowls, so you don’t get confused with all the sugars and butters used in this recipe. It would be so easy to get them all mixed up! 

one cupcake in focus with a buttercream topping

Apple Crumble and Clotted Cream Cakes

Apple crumble and clotted cream cakes combine the joy of apple crumble with a spiced cake. A sweet, crumbly topping sits atop a caramel-like spiced cake with soft apple pieces. The perfect Autumn bake!
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine British
Servings 12
Calories 98770 kcal

Ingredients
  

The Crumble Topping

  • 100 g light brown sugar
  • 50 g unsalted butter
  • 90 h plain flour

The Cake Batter

  • 100 g unsalted butter
  • 100 g dark brown sugar
  • 100 g golden caster sugar
  • 1/2 tsp vanilla extract
  • 2 eggs medium-size
  • 70 ml sour cream
  • 200 g plain flour
  • 1 tsp pumpkin pie spice
  • 50 ml semi-skimmed milk
  • 2 granny smith apples diced small

The Buttercream

  • 200 g icing sugar
  • 150 g salted butter
  • 100 g clotted cream
  • 12 dried apple rings cut in half

Instructions
 

  • Pre-heat your oven to 170°c fan/190°c. Line a cupcake tin with 12 cases.

The Crumble Topping

  • Mix the light brown sugar, plain flour and unsalted butter, cut into small cubes, with your hands until it forms a crumb-like texture. Set aside.

The Cake Batter

  • In a mixer, beat the unsalted butter, dark brown sugar and golden caster until creamy and fluffy. Add the beaten eggs and combine well with the mixer. Add the sour cream and vanilla. Mix in.
  • Sieve the plain flour, pumpkin pie spice and baking powder into the bowl of mix, and fold in carefully. Pour in the milk and give it a good stir.
  • Fold in your chopped apples. Divide equally into the cases. To each cake, add some crumble topping with a spoon and push down gently. Bake in the oven for 20-25 mins or until brown. Insert a skewer to test if the cakes are cooked. Cool on a wire rack.

The Buttercream

  • Beat the salted butter until it's soft and creamy. Add half of the icing sugar and all the clotted cream. Beat until creamy and combined.
  • Add in the rest of the icing and beat until combined. It'll be super creamy and light when done.
  • Time to pipe! I piped my cupcakes using a D7 7mm star piping nozzle and piped doing a simple swirl. The Wilton has a great video on how to pipe a swirl on a cupcake.
  • Top each cake with half a dried apple ring. Time to eat!

Notes

Storing your cupcakes: Store the iced cakes in the fridge because the buttercream can begin to melt in warm rooms. They can be left out for an hour or so but I would recommend keeping in the fridge. Leave out of the fridge to get to room temp before eating. The buttercream and cake will be slightly harder if eaten straight from the fridge. 

Nutrition

Calories: 98770kcalCarbohydrates: 20663gProtein: 2792gFat: 292gSaturated Fat: 59gPolyunsaturated Fat: 113gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 98mgSodium: 653mgPotassium: 29002mgFiber: 730gSugar: 118gVitamin A: 755IUVitamin C: 1mgCalcium: 4096mgIron: 1254mg
Keyword Autumn Bakes, Entertaining, Party food
Tried this recipe?Let us know how it was!

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