If autumn had a flavor, it would be these Apple Crumble Cupcakes. Imagine the cozy warmth of a spiced apple pie, the sweet crunch of a brown sugar crumble, and the creamy hug of cinnamon buttercream—all wrapped up in a perfectly fluffy cupcake.
Whether you’re hosting a fall gathering, need a bake sale showstopper, or just want a treat to enjoy with your pumpkin spice latte, these cupcakes are here to make your kitchen smell like a cinnamon-sugar wonderland. Bonus: they’re surprisingly easy to make, even if you’re not a cupcake pro.
Why You’ll Love These Apple Crumble Cupcakes
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Filled with a luscious spiced apple filling that tastes like pie.
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Topped with a buttery brown sugar crumble for that irresistible crunch.
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Finished with a dreamy swirl of cinnamon buttercream.
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Perfect for fall festivities, cozy weekends, or when you’re just in the mood for something sweet and spiced.
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They look bakery-fancy but are 100% home baker friendly.
Ingredients You’ll Need
For the Apple Filling:
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2 medium apples, peeled, cored, and diced (about 250g)
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30g light brown soft sugar
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½ tsp ground cinnamon
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¼ tsp mixed spice
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1 tsp cornflour (cornstarch)
For the Crumble Topping:
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10g unsalted butter
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8g light brown soft sugar
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17g plain flour
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⅛ tsp ground cinnamon
For the Cupcakes:
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175g unsalted butter (or baking spread), softened
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175g light brown soft sugar
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3 large eggs
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175g self-raising flour
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½ tsp ground cinnamon
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¼ tsp mixed spice
For the Cinnamon Buttercream:
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175g unsalted butter, softened
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350g icing sugar
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1½ tsp ground cinnamon
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2-3 tbsp milk
How to Make Apple Crumble Cupcakes
1. Prepare the Spiced Apple Filling
In a saucepan over low heat, combine the diced apples, light brown sugar, cornflour, cinnamon, and mixed spice. Stir, cover, and let it gently simmer for 10-15 minutes until the apples soften and become glossy. Set aside to cool completely. (Warning: you may be tempted to eat this by the spoonful—it’s that good!)
2. Bake the Crumble Topping
Preheat your oven to 375°F (200°C). In a small bowl, mix flour, brown sugar, and cinnamon. Rub in the butter with your fingertips until the mixture resembles coarse crumbs. Spread evenly on a lined baking sheet and bake for 10-15 minutes until golden and crisp. Let it cool—it’ll harden up into crunchy, sweet perfection.
3. Make the Cupcakes
Reduce the oven temperature to 350°F (180°C) and line a muffin tin with 12 cupcake cases. Cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Sift in the flour, cinnamon, and mixed spice, folding gently until just combined. Divide the batter evenly between cases and bake for 20-25 minutes. Once done, cool them completely.
4. Fill with Apple Goodness
Use a cupcake corer or small knife to hollow out the center of each cupcake. Spoon in a generous amount of the cooled spiced apple filling.
5. Whip Up the Cinnamon Buttercream
Beat the softened butter until pale and fluffy. Gradually add icing sugar, cinnamon, and a few tablespoons of milk. Whip until smooth and creamy, adjusting the milk to get that perfect pipeable consistency.
6. Assemble & Decorate
Pipe or spread the cinnamon buttercream over each cupcake. Top with a spoonful of remaining apple filling and a generous sprinkle of the brown sugar crumble. For best crunch, add the crumble just before serving.
Tips for Perfect Fall Cupcakes
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Apple Variety: Granny Smiths give a tart bite, while Honeycrisp or Fuji offer a sweeter, juicier filling.
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Make-Ahead Crumble: You can bake the crumble topping a day ahead and store it in an airtight container.
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Don’t Overmix the Batter: Gently fold in the flour to keep the cupcakes light and fluffy.
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Buttercream Fix: If your buttercream feels too thick, a tiny splash of milk will work wonders.
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Crunch Control: Add the crumble right before serving to keep it crispy and delightful.
A Little Story Behind My Apple Crumble Obsession
Every fall, my kitchen turns into an apple-baking factory. Pies, crisps, you name it—but cupcakes? That was a delicious accident. One rainy afternoon, my kids wanted cupcakes, but I was knee-deep in apple prep for a crumble. Inspiration struck, and thus, these Apple Crumble Cupcakes were born.
Now, these little beauties have become a family favorite, blending all the nostalgic flavors of apple pie with the fun of cupcakes. Plus, the kids love “helping” with the crumble topping (and sneaking bites of it, of course).
What to Serve with Apple Crumble Cupcakes
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A Warm Mug of Apple Cider: For the ultimate fall treat.
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Vanilla Bean Ice Cream: Because cupcakes + ice cream = happiness.
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Caramel Drizzle: A light drizzle over the buttercream takes these cupcakes to the next level.
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A Cozy Blanket and a Good Book: Honestly, these cupcakes are a whole vibe on their own.
How to Store Apple Crumble Cupcakes
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Room Temperature: Store in an airtight container for up to 2 days. Add the crumble topping right before serving to keep it crunchy.
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Refrigeration: If you need to make them ahead, refrigerate (without the crumble) for up to 4 days. Bring to room temperature before serving.
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Freezing: Freeze the unfrosted cupcakes for up to a month. Thaw, fill, and frost fresh for best results.
Frequently Asked Questions
Can I make these cupcakes gluten-free?
Yes! Substitute the self-raising flour with a gluten-free self-raising blend. Just ensure it’s a 1:1 ratio replacement.
What if I don’t have a cupcake corer?
No problem! A small paring knife works just as well to gently carve out the center.
Can I make the apple filling in advance?
Absolutely. You can make it up to 3 days ahead and store it in the fridge. Just let it come to room temp before using.
These Apple Crumble Cupcakes Are Your Must-Bake Fall Dessert
These Apple Crumble Cupcakes are the perfect blend of cozy, sweet, and spiced—basically everything you want in a fall dessert. They’re a fun twist on traditional apple crumble, wrapped up in a soft, fluffy cupcake with luscious cinnamon buttercream and a crunchy topping that makes every bite heavenly.
Whether you’re baking for a party or just to treat yourself, these cupcakes promise to steal the show (and maybe steal your heart too).
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Apple Crumble Cupcakes
- Total Time: 55minutes
- Yield: 12 cupcakes 1x
Description
Fluffy spiced cupcakes filled with a luscious apple pie filling, topped with a buttery brown sugar crumble and swirled with creamy cinnamon buttercream. These Apple Crumble Cupcakes bring all the cozy fall flavors in a fun, handheld dessert—perfect for gatherings, bake sales, or a sweet autumn treat.
Ingredients
For the Apple Filling:
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2 medium apples, peeled, cored, and diced (about 250g)
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30g light brown soft sugar
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½ tsp ground cinnamon
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¼ tsp mixed spice
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1 tsp cornflour (cornstarch)
For the Crumble Topping:
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10g unsalted butter
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8g light brown soft sugar
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17g plain flour
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⅛ tsp ground cinnamon
For the Cupcakes:
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175g unsalted butter (or baking spread), softened
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175g light brown soft sugar
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3 large eggs
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175g self-raising flour
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½ tsp ground cinnamon
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¼ tsp mixed spice
For the Cinnamon Buttercream:
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175g unsalted butter, softened
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350g icing sugar
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1½ tsp ground cinnamon
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2–3 tbsp milk
Instructions
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Prepare Apple Filling: In a saucepan, combine diced apples, brown sugar, cornflour, cinnamon, and mixed spice. Simmer covered over low heat for 10-15 minutes until soft and glossy. Set aside to cool.
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Make Crumble Topping: Preheat oven to 200°C (375°F). Mix flour, sugar, and cinnamon in a bowl. Rub in butter until crumbly. Spread on a lined baking sheet and bake for 10-15 minutes until golden. Cool completely.
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Bake Cupcakes: Lower oven to 180°C (350°F). Line a 12-cup muffin tin with paper cases. Cream butter and sugar until fluffy. Beat in eggs one at a time. Sift in flour, cinnamon, and mixed spice, folding gently to combine. Divide batter evenly and bake for 20-25 minutes. Cool completely.
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Fill Cupcakes: Use a corer or small knife to hollow out the center of each cupcake. Fill with spiced apple filling.
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Prepare Buttercream: Beat butter until pale and fluffy. Gradually add icing sugar, cinnamon, and milk until smooth and pipeable.
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Assemble: Pipe or spread buttercream onto each cupcake. Top with remaining apple filling and sprinkle with crumble topping just before serving for best crunch.
Notes
Granny Smith apples give a tart bite; Honeycrisp or Fuji offer a sweeter filling.
Prepare the crumble topping a day ahead for convenience.
Add the crumble topping just before serving to maintain its crunch.
Gluten-free flour can be used as a 1:1 replacement for self-raising flour.
Store cupcakes in an airtight container and refrigerate if making ahead.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American