Apple Crumble Cupcakes

Remember when I shared the recipe for raspberry & white chocolate muffins with you? I made those for a dessert evening with my friends and although we all made way too much, it was amazing! More than a year later, we decided to do one again. Most of my friends like more traditional desserts like chocolate pie and tiramisu, so I didn't want to make something too exotic. As soon as I found the recipe for these apple crumble cupcakes, I knew I had what I was looking for!

Although it may look like you need a lot of ingredients, that's not really true. All the ingredients needed for the crumble are used in the cupcake batter as well, so that's great! Most of the items are also things you have around the house, so this recipe is perfect when you want to bake something without having to go to the supermarket.

The verdict? Everyone liked them! Well, everyone who tried them that is. What I personally loved about these was the fact that it had two layers. The cupcake was soft because of the apple sauce, and the crumble was crunchy. Perfect combination if you ask me. There wasn't any 'real' fruit in here, but you could chop up an apple and add that in if you like the cupcakes to have some more texture. In my opinion the apple sauce was enough, but do as you like!

The crumble on these cupcakes isn't exactly the same as regular crumble, because it was still a little softer. The texture paired perfectly with the cupcakes though, so it didn't bother me at all. I'm a huge fan of crumbles, so this is a nice variety when you feel like doing something else!

for approximately 10 - 14 cupcakes
  • 1/2 teaspoon baking soda
  • 280 grams apple sauce
  • 60 grams soft butter
  • 75 grams cane sugar
  • 1 large egg
  • 155 grams (self-raising) flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
For the crumble:
  • 40 grams flour
  • 40 grams cane sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 50 grams butter
Preheat the oven to 175°C/350°F. Line a muffin tin with paper liners.

Make the crumble first. Mix the flour, sugar, cinnamon and nutmeg. Use your fingers to mix through the butter so the mixture starts to look like it's made out of bread crumbs. Set aside.

In a bowl, mix the baking soda in the apple sauce. In another bowl, mix the butter and sugar until you reach a creamy consistency. Whisk through the egg. Sift the flour, cinnamon and nutmeg and mix through the butter mixture.

Add in the applesauce and mix very thoroughly one last time. Spoon the mixture into the muffin liners. If you use self-raising flour, make sure not to add too much, or it might spill. 

Add the crumble mixture to the muffins and press a little. Bake them in the oven for 20 minutes, or until golden brown. These are delicious both cold and warm, so it's up to you whether you let them cool completely or only 5 minutes. Enjoy!

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