Apple Crumble Cupcakes
Apple crumble cupcakes with 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.
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 you get to enjoy a brown sugared crumble topping but then end your bite with a super moist, spiced apple cake. A bit like apple cobbler. 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! Another great apple-based bake for sharing would by my Toffee Apple Blondies. Make these too if you’ve got an apple glut!
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!
Timings
Prep Time
15 mins
Cooktime
25 mins
Total time
40 mins
Servings
12
How to Make Apple Crumble Cupcakes
Step 1 – Pre-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 6 – Finishing 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
Step 1 – Rub together the butter, light brown sugar and flour until crumbly. Step 2 – Beat the butter, dark brown sugar and golden caster until combined and soft. Step 3 – Add the beaten eggs and vanilla extract. Combine. Step 4 – Mix in the sour cream. Step 5 – Sieve the plain flour, baking powder and pumpkin spice together. Step 6 – Stir in the milk to loosen the mix. Step 7 – Fold in the chopped apple. Step 8 – Divide the mix into the 12 cases. Step 9 – Spoon on the crumble topping, pushing it down so it’s level. Bake for 20-25 mins. Cool on a rack.
How to Make 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 4 – Optional: top with dried apple rings which are cut in half.
Step-By-Step Clotted Cream Buttercream Instructions
Step 1 – Beat the butter until soft. Step 2 – Add half the icing sugar and all the clotted cream. Beat together until light and creamy. Step 3 – All ready to pipe!
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
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.
Can I freeze the cupcakes?
Yes you can freeze the cupcakes by wrapping well in cling film (I’d recommend pre-decorated with buttercream). Freeze the buttercream separately in a Tupperware container. They’ll keep in the freezer for around 2 months.
Tips for making apple crumble cupcakes –
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!
Apple Crumble and Clotted Cream Cakes
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!
