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Monday, 11 September 2017

Apple Crumble Cupcakes with Maple Syrup Buttercream


Our kitchen is currently overflowing with apples, and this is even after our family and friends have gone away with boxes of their own. After the first batch was picked, I immediately wanted to get baking! We've of course had crumble, I made an apple cake for the new series of the Bake Off starting, and then I wanted to do something with cupcakes. This is my always reliable and always crowd pleasing cupcake recipe, that I've tweaked a little this time to make things that bit more autumnal.

They have everything you want from a crumble, smooth apple filling, cinnamon, crunchy buttery crumble topping, all topped off with maple syrup butter cream. They've been a huge hit with everyone, and I honestly can't wait to make the again. I hope you like them too, and please let me know what you think if you give them a try.

This recipe makes 24 cupcakes, and I know it looks like a lot of ingredients but it's all pretty easy to put together.


225g of butter -soft/room temperature
300g caster sugar
100g light soft brown sugar
4 eggs -room temperature
200ml milk
1 teaspoon mixed spice
2 teaspoons cinnamon
190g self raising flour
160g plain flour

apple filling:
500g of apples -peeled, cored, and ruffly chopped
200ml water
60g of caster sugar
1/2 teaspoon of cinnamon

250g butter -room temperature
500g of icing sugar
2 tablespoons of good maple syrup

crumble topping:
50g of butter -chilled and diced
60g plain flour
20g porridge oats
30g caster sugar


- In a medium sized pan, add your apples, water, cinnamon, and sugar, and cook covered on a medium heat for around 20 minutes. Once the apples have broken down and you have a lovely dark brown apple sauce, just leave in the pan to cool completely.

- Pre-heat the oven to 170°C. For your crumble topping, add your butter, sugar, flour and oats to a bowl and rub together with your fingers tips until you have little lumps and breadcrumbs. Spread this evenly on a baking tray and bake for 10-15 minutes until just starting to turn brown. Leave to cool

- For the cakes, line two 12 hole cupcake trays and set aside. In a stand mixer or large mixing bowl, add the butter and sugars and beat together on high for 3 to 4 minutes. Add in the eggs, and mix until completely combined and then add in the milk and mix well.

-Add in the flour and spices, fold them through until everything is well mixed. Spoon your cake mix into your lined baking trays and bake in the pre-heated oven (still at 170°C) for 25 minutes

- While your cakes are baking, in a stand mixer or bowl beat the softened butter until it's much lighter in colour -around 5 minutes. Add in the icing sugar in two parts, and mix well after each addition. Once mixed, add in the maple syrup and give it one final mix through.

- When your cakes are out of the oven and completely cooled, you need to core them. I used a cake corer (like this one), but and apple corer works fine too. After you've cored all of your little cakes, fill each hole with your cooled apple sauce.

- To ice my cakes, I used a piping bag and star nozzle, but if you don't feel like doing that, spooning or spreading it on will work just as well. Just make sure all the apple filling is covered -and that there is a good amount of icing on them!

- To finish, decorate by sprinkling on your cooled crumble topping, adding as much as you like.

These tasty little cakes won't stay around for long - I promise you! But if 24 cupcakes is to much for you, this recipe can easily be halved. There is some left over apple sauce with this recipe too, but it's not a bad thing to have in the fridge. We have it on everything from toast to porridge, or hot with ice-cream. Also, I do have another autumnal apple recipe coming soon that could use up any you have left over.




  1. Omg these look aaaamazing! I loooove apple crumble so these are perfect! x

    Jasmin Charlotte

  2. My goodness, these look so so good and tasty! Getting hungry right now


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