Apple Crumble and Custard Cupcakes Recipe

If you love apple crumble as much as I do, you are going to fall hard for these Apple Crumble and Custard Cupcakes. They have all the cozy flavors I crave in a classic crumble dessert, but tucked into a tender, handheld cupcake with creamy custard and a buttery streusel topping. They feel a little nostalgic, a little bakery-style, and completely perfect with a cup of tea or coffee.

What I really love about this recipe is how each bite gives you something special. You get soft vanilla cupcake, little pops of apple, silky custard, and that crumbly golden topping that makes apple desserts so irresistible. The texture is rustic and homey in the best way, very much like the beautiful crumble-topped cupcake you might spot in a favorite local bakery.

I make these when I want something comforting but a little different from standard cupcakes. They are lovely for weekend baking, autumn gatherings, lunchboxes, or just because you want your kitchen to smell amazing. Once you try them, I think you’ll see why this recipe has become one of my favorite ways to turn apple crumble flavors into an easy, crowd-pleasing treat.

Quick Recipe Info Card

• Prep time: 25 minutes
• Cook time: 22 minutes
• Total time: 47 minutes
• Servings: 12 cupcakes
• Difficulty: Easy to moderate

Why You’ll Love It

• It combines cupcake, custard, and apple crumble in one cozy dessert.
• The buttery streusel topping adds irresistible crunch and texture.
• The apple pieces keep the cupcakes moist and full of real fruit flavor.
• The custard center makes them feel extra special without being fussy.
• They look rustic and bakery-worthy, but the method is very manageable.
• They’re perfect for fall baking, brunch tables, and afternoon tea.
• You can make them ahead for parties or weekend treats.

Nutritional Benefits and Adaptable Variations

• Apples add natural sweetness along with a little fiber and vitamin C.
• Portion-friendly: cupcakes make it easy to serve a satisfying individual dessert.
• Milk and egg in the custard contribute some protein and calcium.
• Use tart apples like Granny Smith or Braeburn for a brighter, less sweet flavor.
• Swap the spice profile by adding a pinch of nutmeg or ginger to the crumble.
• Make them even more dessert-like with a drizzle of warm custard when serving.
• Try a pear version by replacing half the apple with firm diced pear.
• For extra texture, add a spoonful of chopped walnuts or pecans to the crumble topping.

Step-by-Step Instructions

1. Preheat the oven and prepare the pan. Preheat your oven to 180°C (350°F). Line a 12-hole muffin tin with paper cupcake liners.
2. Make the crumble topping. In a small bowl, stir together the flour, brown sugar, oats, and cinnamon. Pour in the melted butter and mix with a fork until you have clumps and crumbs. Set aside.
3. Prepare the custard filling. In a saucepan, gently heat the milk until just warm but not boiling. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Slowly whisk the warm milk into the egg mixture, then pour everything back into the saucepan.
4. Cook the custard. Place the saucepan over low to medium heat and whisk constantly until the mixture thickens to a smooth custard. Remove from the heat, stir in the vanilla, and let it cool slightly. Cover the surface with baking parchment or plastic wrap to prevent a skin from forming.
5. Mix the dry cupcake ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
6. Cream the butter and sugar. In a large bowl, beat the softened butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7. Finish the batter. Add the dry ingredients in two additions, alternating with the milk. Mix just until combined. Fold in the finely diced apple.
8. Fill the cupcake liners. Spoon a little batter into each liner, filling them about one-third full. Add a teaspoon of custard to the center of each, then top with more batter until each liner is about three-quarters full.
9. Add the crumble topping. Generously sprinkle the crumble mixture over each cupcake, gently pressing a few larger crumbs on top so they stick.
10. Bake. Bake for 20 to 22 minutes, or until the tops are golden and a skewer inserted into the cake part comes out mostly clean. A little moisture from the apple is fine, but there should be no raw batter.
11. Cool before serving. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or until just slightly warm.

Nutrition Information

These nutrition values are estimated per cupcake and can vary depending on the exact ingredients and brands you use.

Storage & Make-Ahead Tips

Because these cupcakes contain custard, I recommend storing them in an airtight container in the refrigerator once fully cooled. They are best within 2 to 3 days. Before serving, you can let them sit at room temperature for about 20 minutes, or warm them very briefly so the cake softens again.

If you want to get ahead, you can make the custard a day in advance and keep it chilled. The crumble topping can also be mixed ahead and refrigerated. Then all you need to do is prepare the batter, assemble, and bake. I don’t usually freeze these because custard-filled cupcakes can change texture after thawing, but they are so delicious fresh that I rarely have leftovers anyway.

FAQ

1. What apples are best for Apple Crumble and Custard Cupcakes?

I like using firm apples that hold their shape well, such as Granny Smith, Braeburn, or Honeycrisp. They give you soft pieces after baking without turning mushy.

2. Can I use store-bought custard instead of homemade?

Yes, you can if you want to save time. Use a thick custard rather than a pourable one, so it stays nicely in the center of the cupcakes.

3. Why did my crumble topping melt into the cupcakes?

This usually happens if the crumble mixture is too buttery or too fine. You want visible crumbs and small clumps, not a smooth paste. Chilling it for a few minutes can help too.

4. Can I make these cupcakes a day ahead?

Absolutely. Bake them the day before, cool completely, and refrigerate them because of the custard filling. They’ll still taste lovely the next day.

5. How do I know when the cupcakes are fully baked?

The tops should be golden, the crumble should feel set, and a skewer inserted into the cake part should come out mostly clean. Avoid testing right through the custard center, since that will naturally be soft.

Apple Crumble and Custard Cupcakes

Tender apple cupcakes with a creamy custard center and buttery crumble topping.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: American, British

Calories: 248

Ingredients Equipment Method Notes

Ingredients

  

For the crumble topping

• 80 g all-purpose flour
• 50 g light brown sugar
• 40 g unsalted butter melted
• 25 g rolled oats
• 1/2 teaspoon ground cinnamon

For the custard filling

• 180 ml whole milk
• 2 egg yolks
• 35 g granulated sugar
• 12 g cornstarch
• 1 teaspoon vanilla extract

For the cupcakes

• 150 g all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 110 g unsalted butter softened
• 100 g granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 60 ml whole milk
• 1 medium apple peeled and finely diced

Equipment

• 1 12-hole muffin tin lined with cupcake liners
• 1 mixing bowl large
• 1 mixing bowl medium
• 1 small bowl for crumble
• 1 saucepan small
• 1 whisk
• 1 hand mixer or stand mixer
• 1 spatula
• 1 Wire rack for cooling

Method

 

Prepare the pan and crumble

1. Preheat the oven to 180°C (350°F). Line a 12-hole muffin tin with paper cupcake liners.
2. In a small bowl, mix the flour, brown sugar, rolled oats, and cinnamon for the crumble topping. Stir in the melted butter with a fork until the mixture forms crumbs and small clumps. Set aside.

Make the custard filling

1. Warm the milk in a small saucepan until just hot but not boiling.
2. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
3. Slowly whisk the warm milk into the egg mixture, then return the mixture to the saucepan.
4. Cook over low to medium heat, whisking constantly, until thickened into a smooth custard. Remove from the heat, stir in the vanilla extract, and cool slightly with the surface covered to prevent a skin from forming.

Make the cupcake batter

1. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
2. In a large bowl, beat the softened butter and sugar until pale and fluffy.
3. Beat in the eggs one at a time, then mix in the vanilla extract.
4. Add the dry ingredients in two additions, alternating with the milk, and mix just until combined.
5. Fold in the finely diced apple.

Assemble and bake

1. Spoon batter into each cupcake liner until about one-third full.
2. Add about 1 teaspoon of custard to the center of each cupcake.
3. Top with more batter until each liner is about three-quarters full.
4. Sprinkle the crumble topping generously over each cupcake, lightly pressing on a few larger crumbs so they adhere.
5. Bake for 20 to 22 minutes, until the tops are golden and a skewer inserted into the cake portion comes out mostly clean.
6. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve slightly warm.

Notes

Use a firm apple for the best texture. Let the custard cool slightly before filling the cupcakes. Store cooled cupcakes in the refrigerator in an airtight container for up to 3 days because of the custard filling.