These apple crisp cupcakes are perfect when you have some apples lying around and don’t really want to eat them plain. Instead of another apple snack, you can turn them into something fun that feels a little more special without being complicated. Each cupcake is soft and lightly spiced, filled with a warm cinnamon apple filling, then topped with creamy frosting and a buttery crumble for that classic apple crisp vibe.
They’re great for fall baking, sharing with friends, or just making when you’re in the mood for something comforting and homemade. Simple ingredients, familiar flavors, and totally worth the extra step.
⭐ Why You’ll Love This Recipe
- Two desserts in one: It’s apple crisp + cupcake…..what more could you want?
- Ultra moist thanks to diced apples and brown sugar.
- Crunchy crumble topping that doesn’t soak in or disappear.
- Perfect for fall gatherings, bake sales, or Thanksgiving dessert tables.
- Easy to make with simple pantry ingredients.
🧁 Ingredients
For the Cupcakes
- 175 g Butter or baking spread softened, unsalted
- 175 g Self raising flour
- ½ tsp Cinnamon
- ¼ tsp Mixed spice
- 175 g Light brown soft sugar
- 3 Eggs large
For the Apple Topping
- 2 Apples medium sized, regular eating apples
- ½ tsp Cinnamon
- ¼ tsp Mixed spice
- 1 tsp Cornflour or cornstarch
- 30 g Light brown soft sugar
For the crumble topping
- 10 g Butter unsalted
- 8 g Light brown soft sugar
- 17 g Plain flour
- ⅛ tsp Cinnamon
For the buttercream
- 175 g Butter softened, unsalted
- 1 ½ tsp Cinnamon
- 2-3 tbsp Milk
- 350 g Icing sugar
🥣 How to Make Apple Crisp Cupcakes
- To prepare the apple filling, peel and core the apples, then cut them into small pieces. Place them in a pan over low heat with the light brown sugar, cornflour, cinnamon, and mixed spice. Stir until everything is well combined. Cover the pan with a lid and cook the apples for 10–15 minutes, or until softened. Remove from the heat and allow the mixture to cool completely.
- To make the crumble topping, preheat the oven to 200C and line a baking tray with baking paper. Add the plain flour, light brown soft sugar, and cinnamon to a bowl and mix together. Add the butter and rub it into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.
- Spread the crumble mixture evenly over the lined baking tray and bake for 10–15 minutes, until golden and slightly firm to the touch.
- For the cupcakes, preheat the oven to 180C and line a cupcake tin with cupcake cases. Beat the butter and sugar together until smooth, preferably using an electric mixer. Add the eggs and whisk until fully incorporated.
- Whisk in the self-raising flour, cinnamon, and mixed spice. Divide the batter evenly between the 12 cupcake cases. Bake for 20–25 minutes, or until the cupcakes are golden and a skewer inserted into the center comes out clean. Leave to cool completely.
- To make the buttercream, beat the butter on its own for a few minutes, then add the cinnamon, icing sugar, and milk. Mix until smooth, using an electric hand mixer or stand mixer fitted with a paddle attachment for best results. If the buttercream is too thick, add a little more milk.
- Pipe the buttercream onto each cupcake using a piping bag fitted with your preferred nozzle or spread it on with a spoon.
- Add apple filling on top of each cupcake.
- Finish by sprinkling the crumble over the top.
More cupcake recipes
Apple Crisp Cupcakes
Course: DessertDifficulty: EasyServings
12
cupcakesPrep time
1
hourbake time
30
minutesIngredients
- Cupcakes
175 g Butter or baking spread softened, unsalted
175 g Self raising flour
½ tsp Cinnamon
¼ tsp Mixed spice
175 g Light brown soft sugar
3 Eggs large
- Apple Topping
2 Apples medium sized, regular eating apples
½ tsp Cinnamon
¼ tsp Mixed spice
1 tsp Cornflour or cornstarch
30 g Light brown soft sugar
- Crumble topping
10 g Butter unsalted
8 g Light brown soft sugar
17 g Plain flour
⅛ tsp Cinnamon
- Butter Cream
175 g Butter softened, unsalted
1 ½ tsp Cinnamon
2-3 tbsp Milk
350 g Icing sugar
Directions
- To prepare the apple filling, peel and core the apples, then cut them into small pieces. Place them in a pan over low heat with the light brown sugar, cornflour, cinnamon, and mixed spice. Stir until everything is well combined. Cover the pan with a lid and cook the apples for 10–15 minutes, or until softened. Remove from the heat and allow the mixture to cool completely.
- To make the crumble topping, preheat the oven to 200C and line a baking tray with baking paper. Add the plain flour, light brown soft sugar, and cinnamon to a bowl and mix together. Add the butter and rub it into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.
- Spread the crumble mixture evenly over the lined baking tray and bake for 10–15 minutes, until golden and slightly firm to the touch.
- For the cupcakes, preheat the oven to 180C and line a cupcake tin with cupcake cases. Beat the butter and sugar together until smooth, preferably using an electric mixer. Add the eggs and whisk until fully incorporated.
- Whisk in the self-raising flour, cinnamon, and mixed spice. Divide the batter evenly between the 12 cupcake cases. Bake for 20–25 minutes, or until the cupcakes are golden and a skewer inserted into the center comes out clean. Leave to cool completely.
- To make the buttercream, beat the butter on its own for a few minutes, then add the cinnamon, icing sugar, and milk. Mix until smooth, using an electric hand mixer or stand mixer fitted with a paddle attachment for best results. If the buttercream is too thick, add a little more milk.
- Pipe the buttercream onto each cupcake using a piping bag fitted with your preferred nozzle or spread it on with a spoon.
- Add apple filling on top of each cupcake.
- Finish by sprinkling the crumble over the top.
