Apple & Cinnamon Crumble Cupcakes

These tasty cupcakes are best served hot, but are equally delicious cold. They make a perfect pudding, especially when drizzled with custard 🙂

Apple & Cinnamon Crumble Cupcake Recipe

Cook Time25 mins
Author: Sarah Sibley


  • 150 g Soft Butter Stork
  • 175 g Caster Sugar
  • 3 x Medium Eggs
  • 3 x Granny Smith Apples
  • 175 g Self-Raising Flour
  • 2 tsp Cinnamon
  • 100 g Demerera Sugar
  • 100 g Plain Flour
  • 80 g Unsalted Butter softened & cubed


  • Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  • Line a muffin tin with 12 large muffin sized cupcake cases.
  • Add the plain flour, 1tsp of the cinnamon and the cubed unsalted butter into a bowl and rub together with your fingertips until all the lumps are gone.
  • Add the demerera sugar, mix well and then put to one side.
  • Next peel & finely dice the apples into 6-7mm pieces and put to one side.
  • Cream together the butter and sugar until pale and creamy.
  • Slowly add the beaten eggs.
  • Add the flour and cinnamon and mix thoroughly until smooth.
  • Carefully spoon the batter into the cases.
  • Then get the apple pieces and evenly distribute them over the 12 cupcakes, placing it on top of the batter.
  • Finally top each cupcake with the crumble mix making sure you spread it right to the edges.
  • Bake for around 25 minutes or until the crumble is golden brown.
  • Best served hot.

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