Winter is the time for baked apples. They are everywhere – at least here in Germany. I don’t know why, but in summer we eat pretty much the same but call it apple compote or something else ;P Well… these here are Apple Crumble Cupcakes. You could also call them Baked Apple Cupcakes or Apple Compote Cupcakes – no matter what name you give them they are very delicious ;)
Even though cupcakes have lost some of their popularity in recent years, I’m still a big fan. I just love them. You can mix’n’match pretty much every flavor, filling, and ingredient… and they are also easy to decorate. I also love the small size those cupcakes normally have. I’m a big fan of smaller bakes like cupcakes, cookies, etc. The smaller the better ;P
Cupcakes are a great dessert when you have guests at home. Instead of putting a cake on the table that has to be cut and served, you simply place a tray of cupcakes somewhere and everybody can help themselves if they want something sweet. Easy and casual. I love that. If you put out cupcakes in a mini mini format, you don’t even need plates or cutlery. You just grab one of the tiny cupcakes and shove it into your mouth. That’s it. You should remove any paper liners first, of course ;P
These cupcakes here are not tiny, of course. They are small, but not too small. You should definitely give out a plate and cutlery with these – otherwise, you will have a huge mess in no time. Due to the filling, the cream topping, and the decoration there is a great potential for creating a huge mess while eating the cupcakes ;P
Most of you are probably expecting buttercream on top of the small cakes. I went a different route here. Plain whipped cream works perfectly here. That makes the cupcakes a little less calorie-heavy, although not much. But as we all know – every little bit helps. The days around the holidays are packed with loads of Christmas cookies and sweets – it can’t hurt to use a bit less butter and sugar in your bakes, right? However, if you eat several of these cupcakes at once, that won’t help much either. Just sayin’ ;P
I got much more recipes like this one here on the blog – here are some delicious examples. Just click on the picture (or tap on it if you are using your mobile) to see the corresponding recipe. You will be redirected automatically. Easy peasy.
INGREDIENTS / ZUTATEN
(10 cupcakes)
For the apple compote:
17.6 oz. (500g) apples
1 tbsp. lemon juice
2 tbsp. brown sugar
1 tsp. ground cinnamon
1 tbsp. cornstarch
4 tbsp. water
For the crumbles:
1.8 oz. (50g) all-purpose flour
3 tbsp. brown sugar (or sugar substitute)
2 tbsp. rolled oats
1/4 tsp. ground cinnamon
1 oz. (30g) butter, melted
For the batter:
1/2 cup (100g) sugar (or xylitol)
1/4 cup (50g) brown sugar
1 large egg
1/3 cup (80ml) sunflower oil
2/3 cup (160ml) apple juice
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. salt
For the whipped cream frosting:
7 oz. (200g) heavy cream
1 tbsp. confectioners’ sugar
1 tsp. vanilla paste
2 tsp. cream stiffener
(10 Cupcakes)
Für das Apfelkompott:
500g Äpfel (z.B. Boskoop)
1 EL Zitronensaft
2 EL brauner Zucker (oder Xylit)
1 TL Zimt
1 EL Speisestärke
4 EL Wasser
Für die Streusel:
50g Mehl (Type 405)
3 EL brauner Zucker (oder Xylit)
2 EL Haferflocken
1/4 TL Zimt
30g Butter, geschmolzen
Für den Teig:
100g Zucker (oder Xylit)
50g brauner Zucker (oder mehr Xylit)
1 Ei (L)
80ml Sonnenblumenöl
160ml Apfelsaft
1 TL Vanille Extrakt
200g Mehl (Type 405)
1 TL Backpulver
1/2 TL Natron
1 TL Zimt
1/2 TL Kardamom
1/4 TL Salz
Für das Sahnetopping:
200g Schlagsahne
1 EL Puderzucker
1 TL Vanillepaste
2 TL Sahnesteif
DIRECTIONS / ZUBEREITUNG
1. Start with the apple topping. Peel, core, and cut the apples into small pieces. Add to a small saucepan and drizzle with the lemon juice, so they won’t brown. Add the brown sugar and cinnamon and mix to combine. Place on the stove and heat up. Let the apples cook until soft (but not mushy) – which can take anywhere from 4-6 minutes. When the apples are softer, reduce the heat. Mix the cornstarch with water, add to the saucepan, and mix until the liquid has thickened, and you got a nice apple compote with apple pieces that still have a little bit of a bite. Remove from the heat and let cool down completely. You can do that a day in advance and store the apple compote in the fridge.
2. Preheat the oven to 350°F (180°C). Mix the flour for the crumbles with the brown sugar, rolled oats, and ground cinnamon in a bowl. Add the melted butter and mix in with a fork to create different-sized crumbles. Spread them on a baking sheet lined with baking parchment and bake for about 10 minutes or until the crumbles are crispy and nicely golden brown. Take out of the oven and let cool down completely. Do not turn off the oven.
3. While the crumbles are baking you can prepare the cupcake batter. Add both sugars, the egg, sunflower oil, apple juice, and vanilla extract to a large bowl and mix until well combined. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, cardamom, and salt. Add these dry ingredients to the bowl with the wet ingredients and mix until just combined – do not overmix the batter! Line a muffin tin with paper liners and fill each one about 2/3 with the batter. When the crumbles are out of the oven bake the cupcakes at the same temperature (350°F/180°C) for about 18-20 minutes – or until a toothpick inserted into the center of the cupcakes comes out clean. Take the cupcakes out of the oven and let cool down on a wire rack.
4. For the whipped cream frosting add the (cold) heavy cream, confectioners’ sugar, and vanilla paste to a bowl and mix until slightly foamy. Gradually add the cream stiffener and mix until stiff peaks form. Fill into a piping bag with a large round tip and set aside.
5. Create a hole in the center of the cupcakes – either with a sharp knife or a cupcake corer*. Fill the holes with apple compote, pipe a nice amount of whipped cream frosting on each cupcake, and decorate with more apple compote and the crumbles. Keep the finished cupcakes in the fridge.
Tip: Apple compote and crumbles can be made ahead and stored in the fridge until you assemble the cupcakes. If you have leftovers just create desserts with layers of compote, crumbles, and whipped cream ;)
1. Die Äpfel für das Kompott schälen, entkernen und in kleine Stücke schneiden. Die Apfelstücke in einen kleinen Topf geben und mit Zitronensaft beträufeln, damit sie nicht braun werden. Zucker und Zimt dazugeben und alles gut vermengen. Die Äpfel auf dem Herd erhitzen und so lange köcheln lassen, bis sie weich, aber nicht matschig sind – das kann 4-6 Minuten dauern. Sobald die Äpfel weicher sind, die Hitzezufuhr reduzieren. Stärke mit Wasser glatt rühren, in den Topf dazugeben und damit die Flüssigkeit im Topf eindicken. Das Kompott vom Herd ziehen und komplett abkühlen lassen. Das Apfelkompott kann einen Tag vorab zubereitet und im Kühlschrank aufbewahrt werden.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Das Mehl für die Streusel mit Zucker, Haferflocken und Zimt in einer Schüssel vermischen. Die geschmolzene Butter dazugeben und alles mit einer Gabel zu Streuseln verarbeiten. Auf einem mit Backpapier ausgelegten Backblech verteilen und etwa 10 Minuten backen – die Streusel sollten knusprig und schön goldbraun werden. Aus dem Ofen nehmen und vollständig abkühlen lassen. Den Ofen nicht ausschalten.
3. Während die Streusel im Ofen sind, den Muffinteig vorbereiten – dafür beide Zuckerarten, Ei, Sonnenblumenöl, Apfelsaft und Vanille Extrakt in einer großen Schüssel verrühren. In einer separaten Schüssel Mehl, Backpulver, Natron, Zimt, Kardamom und Salz vermischen. Die trockenen Zutaten in die Schüssel mit den feuchten Zutaten geben und alles nur kurz verrühren – auf keinen Fall zu viel rühren! Ein Muffinblech mit Papierförmchen bestücken und jedes Förmchen zu etwa 2/3 mit dem Teig befüllen. Die Streusel aus dem Ofen nehmen und die Cupcakes bei gleicher Temperatur (180°C/350°F) etwa 18-20 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Cupcakes erst herausholen, wenn dieser sauber herauskommt. Die fertigen Küchlein aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen.
4. Für das Sahnetopping die (kalte) Sahne mit Puderzucker und Vanillepaste in einem hohen Gefäß schaumig schlagen, dann nach und nach das Sahnesteif Pulver dazugeben und so lange aufschlagen, bis die Sahne stichfest ist. In einen Spritzbeutel mit großer runder Tülle einfüllen und zur Seite legen.
5. Die Cupcakes für die Füllung etwas aushöhlen – entweder mit einem scharfen Messer oder einem Cupcake Corer*. Etwas Apfelkompott einfüllen, eine gute Portion der Sahnecreme aufspritzen und dann mit zusätzlichem Apfelkompott und Streuseln dekorieren. Die fertig dekorierten Cupcakes bis zum Servieren im Kühlschrank aufbewahren.
Tipp: Apfelkompott und Streusel können im Voraus zubereitet und im Kühlschrank aufbewahrt werden. Sollte man Reste haben, kann man ein einfaches Dessert mit dem Kompott, Streuseln und Sahnecreme schichten.
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Here is a version of the recipe you can print easily.
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Apple Crumble Cupcakes
- Prep Time: 00:35
- Cook Time: 00:30
- Total Time: 02:00
- Yield: 10 1x
- Category: Cupcakes
- Cuisine: International
- Diet: Vegetarian
Description
Super easy to prepare and so delicious: Apple Crumble Cupcakes are our favorite cupcakes in fall and winter. The flavors are just perfect for the colder season!
Ingredients
For the apple compote:
17.6 oz. (500g) apples
1 tbsp. lemon juice
2 tbsp. brown sugar
1 tsp. ground cinnamon
1 tbsp. cornstarch
4 tbsp. water
For the crumbles:
1.8 oz. (50g) all-purpose flour
3 tbsp. brown sugar (or sugar substitute)
2 tbsp. rolled oats
1/4 tsp. ground cinnamon
1 oz. (30g) butter, melted
For the batter:
1/2 cup (100g) sugar (or xylitol)
1/4 cup (50g) brown sugar
1 large egg
1/3 cup (80ml) sunflower oil
2/3 cup (160ml) apple juice
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. salt
For the whipped cream frosting:
7 oz. (200g) heavy cream
1 tbsp. confectioners’ sugar
1 tsp. vanilla paste
2 tsp. cream stiffener
Instructions
1. Start with the apple topping. Peel, core, and cut the apples into small pieces. Add to a small saucepan and drizzle with the lemon juice, so they won’t brown. Add the brown sugar and cinnamon and mix to combine. Place on the stove and heat up. Let the apples cook until soft (but not mushy) – which can take anywhere from 4-6 minutes. When the apples are softer, reduce the heat. Mix the cornstarch with water, add to the saucepan, and mix until the liquid has thickened, and you got a nice apple compote with apple pieces that still have a little bit of a bite. Remove from the heat and let cool down completely. You can do that a day in advance and store the apple compote in the fridge.
2. Preheat the oven to 350°F (180°C). Mix the flour for the crumbles with the brown sugar, rolled oats, and ground cinnamon in a bowl. Add the melted butter and mix in with a fork to create different-sized crumbles. Spread them on a baking sheet lined with baking parchment and bake for about 10 minutes or until the crumbles are crispy and nicely golden brown. Take out of the oven and let cool down completely. Do not turn off the oven.
3. While the crumbles are baking you can prepare the cupcake batter. Add both sugars, the egg, sunflower oil, apple juice, and vanilla extract to a large bowl and mix until well combined. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, cardamom, and salt. Add these dry ingredients to the bowl with the wet ingredients and mix until just combined – do not overmix the batter! Line a muffin tin with paper liners and fill each one about 2/3 with the batter. When the crumbles are out of the oven bake the cupcakes at the same temperature (350°F/180°C) for about 18-20 minutes – or until a toothpick inserted into the center of the cupcakes comes out clean. Take the cupcakes out of the oven and let cool down on a wire rack.
4. For the whipped cream frosting add the (cold) heavy cream, confectioners’ sugar, and vanilla paste to a bowl and mix until slightly foamy. Gradually add the cream stiffener and mix until stiff peaks form. Fill into a piping bag with a large round tip and set aside.
5. Create a hole in the center of the cupcakes – either with a sharp knife or a cupcake corer*. Fill the holes with apple compote, pipe a nice amount of whipped cream frosting on each cupcake, and decorate with more apple compote and the crumbles. Keep the finished cupcakes in the fridge.
Notes
Apple compote and crumbles can be made ahead and stored in the fridge until you assemble the cupcakes. If you have leftovers just create desserts with layers of compote, crumbles, and whipped cream ;)
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
