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.