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Apple Crumble and Custard Cupcakes

Tender apple cupcakes with a creamy custard center and buttery crumble topping.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
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.