Ingredients

150g light brown soft sugar (or golden caster sugar)

150g baking spread (for cupcakes)

3 large eggs, room temperature

1 tsp cinnamon

1 tsp mixed spice or pumpkin spice mix

170g self raising flour

2 medium apples, peeled and diced

1 tbsp cornflour

50g unsalted butter (for crumble and buttercream)

75g plain flour (for crumble)

50g light brown soft sugar (for crumble)

For cinnamon buttercream: 100g unsalted butter (softened), 200g icing sugar, 1 tsp cinnamon

Instructions

Step 1: Make the stewed apples by heating the diced apples, 50g light brown sugar, cornflour, cinnamon, and mixed spice in a pan over low heat until the apples are soft and the mixture has thickened. Set aside to cool.

Step 2: Prepare the crumble topping by mixing 75g plain flour, 50g light brown sugar, and 50g unsalted butter together until it forms crumbs. Spread the mixture evenly on a baking tray and bake at 180°C (350°F) for 15 minutes or until golden. Allow to cool.

Step 3: For the cupcake sponge, beat together 150g light brown sugar, 150g baking spread, and eggs until smooth. Stir in the cinnamon, mixed spice, and self raising flour until just combined.

Step 4: Divide the batter evenly into cupcake cases placed in a muffin tray, filling each about two-thirds full. Bake at 180°C (350°F) for 18-20 minutes or until golden and a skewer inserted comes out clean. Let cool completely.

Step 5: Use a cupcake corer, the large end of a piping nozzle, or a knife to make a hole in the center of each cupcake. Fill these holes with the cooled stewed apples.

Step 6: Make the cinnamon buttercream by beating softened unsalted butter with icing sugar and cinnamon until light and fluffy. Pipe or spread the buttercream over each cupcake.

Step 7: Top each cupcake with extra stewed apples and then sprinkle over the crumble topping just before serving to keep it crunchy.

Tips & Variations

Ensure all ingredients, especially butter and eggs, are at room temperature for the best texture.

If you can’t find mixed spice, substitute with pumpkin spice for a similar warm flavour.

Use light brown soft sugar for richer caramel notes, but golden caster sugar can be used as an alternative.

To make dairy-free versions, use non-dairy baking spread and butter substitutes for the batter, buttercream, and crumble.

For gluten-free cupcakes, replace self raising flour with a gluten-free self raising blend or add baking powder and xanthan gum to a plain gluten-free flour.

Sprinkle the crumble topping on cupcakes just before serving to maintain its crunchy texture.

Storage

Store the cupcakes in an airtight container in a cool place for 2-3 days. You can freeze cupcakes and buttercream separately by wrapping cupcakes tightly and storing buttercream in a sealed tub. To freeze decorated cupcakes, freeze them uncovered on a tray until solid before wrapping to avoid damaging the buttercream. The stewed apples can also be frozen in an airtight container. Keep the crumble topping in an airtight container separately for up to 3 days or freeze it on its own.

FAQs

Can you make these cupcakes with plain or all-purpose flour instead of self raising?

Yes, but you’ll need to add baking powder to compensate. Add 1 ¾ teaspoons baking powder per the amount of flour in this recipe (200g). Adding a pinch of salt is optional. Note that this adaptation is untested in this specific recipe.

Can these cupcakes be made gluten or dairy free?

Absolutely. Use a gluten-free self raising flour blend or plain gluten-free flour plus baking powder and xanthan gum. For dairy-free, replace butter and baking spread with dairy-free alternatives in the cupcakes, buttercream, and crumble topping.