Apple Crumble Cupcakes!! These are insanely delicious. Don’t judge me too harshly for saying that about my own recipe ;). They are [Apple Cinnamon Cupcakes] with [Vanilla Frosting] topped off with Crumble Topping and a Caramel Drizzle. I mean, how can you not love the sound and more importantly, the taste of that?!
Before making the frosting, it is a good idea to check out my [Tips for Making Frosting] article. This will help you make the perfect frosting and could fix some problems you might have encountered during your frosting adventures. The same goes for making the cupcakes, so check out my [Tips for Making Cupcakes]!
If you have any dietary restrictions, always check the labels on the products you are using. They will tell you if, for instance, your ingredient might contain traces of nuts, your products are made with dairy or if there is a chance the ingredients have come into contact with gluten-containing food or equipment.
Would you like to know more about what to look for when you are buying your products while you have dietary restrictions or preferences? Are you preparing food for someone who does? Check out my articles on [Food and Health] and learn more!
Do you like the Apple Crumble Cupcakes recipe? Please share it or leave a comment and follow Truthful Food on social media so that you won’t miss out on anything new and delicious!
Let’s Make Some Good Food!
Nutritional Information per Portion
Apple Cinnamon Cupcakes
- 260 g Low-Fat Cow’s Milk - [See good to know section.]
- 75 g Vegetable Oil
- 3 Chicken Egg [Size L] - [See good to know section.]
- 300 g All-Purpose Wheat Flour - [See good to know section.]
- 12 g Baking Powder
- 200 g Vanilla sugar - [Check out my recipe!]
- 100 g Cinnamon Sugar - [Check out my recipe!]
- 150 g Apple - [See good to know section.]
- 200 g Unsalted Butter - [See good to know section.]
- 600 g Icing Sugar - [See good to know section.]
- 80 g Low-Fat Cow’s Milk
- 2 Vanilla Pod
- 100 g All-Purpose Wheat Flour
- 80 g Muscovado Sugar
- 55 g Unsalted Butter
- 70 g Table Syrup
- 85 g Muscovado Sugar
- 20 g Unsalted Butter
- 65 g Cream
Other things you need
- Food Scale
- Dinner Spoon - Ideally a silicone spatula.
- Muffin Tray
- Cupcake Liners
- Ice Cream Spoon
- Oven Mitts
- Cooling Rack - This is optional.
- Piping Bag
- Piping Tip
- Cookie Sheet
- Parchment Paper
- Cooking Pot
Apple Cinnamon Cupcakes
- Measure all the ingredients of each step before you proceed with that step.
- Preheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit.
- Peel your apple(s) and cut out the core. Cut the flesh of the apple into cubes of about a centimetre.
- Put the dry ingredients in a bowl and mix them.
- Mix the eggs, milk and vegetable oil in a separate bowl. Slowly add the dry mixture to the liquid mixture while you keep mixing.
- Add the apple pieces when the batter is homogeneously mixed. There is no need to use your mixer to do this, just use a spoon to gently stir in the pieces.
- Put the cupcake liners in your tray and use an ice cream spoon to put an equal amount of batter in all your liners.
- Bake your cupcakes for 25 minutes.
- Let the Apple Cinnamon Cupcakes cool down a little before you frost them.
- Make sure the oven is still at the right temperature, otherwise reheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit.
- Cover your cookie sheet with parchment paper.
- Put the ingredients in a bowl. Make sure the butter comes straight out of the refrigerator when you use it. It is crucial that it is not soft.
- Squeeze the butter into the other ingredients until crumbles are formed. You are not making a ”proper” dough. You only need the ingredients to stick together.
- Spread out the crumbles on top of the parchment paper
- Bake the crumbles for 10 minutes.
- Let the Crumbles cool down.
- Make sure your ingredients are at room temperature before you start. This will keep them from curdling.
- Remove the seeds from your vanilla pod. How? [Check out my article How to use Vanilla Pods!]
- Beat the butter and the icing sugar for about 10 minutes with your mixer. You will see the colour of your mixture change slightly when it is ready. The frosting should be airy at this point.
- Place the piping tip in the piping bag.
- Put some frosting in the piping bag.
- Frost the cupcakes.
- Put the syrup, sugar and butter in a cooking pot.
- Bring the mixture to a gentle boil while you keep mixing. Remove the pot from the burner as soon as bubbles are forming.
- Add the cream and mix it in, using a whisk.
- Put the pot back on the burner and very briefly, bring the sauce to a boil.
- Take the pot from the burner and let the sauce cool down while you keep mixing. The sauce will thicken while it is cooling down.
- Put the crumbles on top of the frosted cupcakes.
- Drizzle some caramel sauce of the cupcakes and enjoy your Apple Crumble Cupcakes!
Good to know
- Storing: Make sure to store your cupcakes in an airtight container if you are not eating all of them right away. Keep in mind that cupcakes have a short shelf life and should ideally be eaten on the day you make them.
- Shelf life: Your cupcakes will stay good for a few days if stored correctly.
- Adding dry ingredients: If you have the patience, it pays off to sieve dry ingredients while you are adding them. It will ensure you won’t end up with lumps in your frosting.
- Frosting temperature: Make sure the frosting is at room temperature before you work with it. If it is too cold, it is too stiff to work with. If it is too warm, it will be running.
- Tip: If you feel the frosting is too firm to decorate with, add a little bit of milk or water and mix it in. Do this till the frosting has the right consistency. On the other hand, if your frosting is too thin, just add a little more icing sugar.
- Using Eggs: Make sure your eggs are still good before you use them. How? [Check out my article!]
- Baking time: Depending on what kind of muffin tray you use, the baking time will vary. If you use a muffin tray that is meant to make large cupcakes or muffins, your cupcakes or muffins need to stay in the oven for a longer period of time than when you use a muffin tray for small cupcakes or muffins.
- Organic: To make this recipe organic, only use organic ingredients.
Know What You Eat
Both when buying food or when making your own, it is important to inform yourself about the nutritional value. Have a look at the nutrition label, learn about your serving size and what nutrients this product will bring to the table.
If you want to compare different products and their values, it is easier to look at a label where the values are given per 100 grams. This way you get a better understanding of the categories certain products belong to when it comes to nutritional values. Is this a product with a high sugar content? Does it contain a lot of fibre? How does this product measure up if I am looking to stick to a low-sodium diet?
Keep in mind that if you are looking to eat healthily, you should not just avoid eating fat and/or sugar. We need both in our daily diet. Make sure however to be aware of where you get your lipids and sugars from. As a rule of thumb, you could say; variation is very important in your diet and in general, the closer your food is to come straight from the source, the better.
If you want to read more about healthy food choices, check out my article [Healthy Food Choices]. Truthful Food also has a continuously growing article category solely focusing on specific ingredients and nutrients for everyone who wants to take a closer look at what you can find in your food.
*All given nutritional information is an indication. Due to differences in how ingredients are produced, where they are purchased and how the recipe is prepared, nutritional values may vary.