Apple Crumble and Custard Cupcakes Recipe

If you love apple crumble and you also have a soft spot for bakery-style cupcakes, this recipe is going to feel like the best of both worlds. These Apple Crumble and Custard Cupcakes have a tender vanilla cake base, little pockets of apple, a creamy custard center, and a buttery crumble topping that bakes up golden and crisp. They look charming and homemade, with that slightly rustic, crumb-topped finish that makes them instantly inviting.

I really love recipes like this because they feel special without being fussy. You get all the cozy flavors of a classic apple dessert, but in a handheld cupcake form that’s perfect for sharing. The custard adds a lovely creamy contrast to the soft cake and juicy fruit, while the crumble on top gives every bite that satisfying sweet crunch.

If you’re baking for a weekend treat, a family gathering, or just because you want your kitchen to smell incredible, I think you’ll enjoy making these. I’ll walk you through each step so you can get that beautiful domed top, tender crumb, and delicious apple crumble texture with confidence.

Quick Recipe Info Card

• Prep time: 30 minutes
• Cook time: 22 minutes
• Total time: 52 minutes
• Servings: 12 cupcakes
• Difficulty: Moderate

Why You’ll Love It

• It combines cupcake, custard, and apple crumble in one comforting dessert.
• The crumble topping bakes up crisp and buttery with lovely texture.
• The apple keeps the cupcakes moist and flavorful.
• The custard center makes them feel extra special and bakery-worthy.
• They’re perfect for autumn baking, brunch tables, or cozy weekend treats.
• You can make them ahead and enjoy them chilled or gently warmed.

Nutritional Benefits and Adaptable Variations

• Apples add natural sweetness plus a little fiber to each cupcake.
• Milk and egg yolks in the custard contribute protein and richness.
• You can use tart or sweet apples depending on the flavor balance you like best.
• Swap the spices by adding a pinch of nutmeg or ginger for a warmer flavor profile.
• Make them extra indulgent with a drizzle of caramel just before serving.
• Use pear instead of apple for a gentle seasonal variation with a similar texture.
• Try a streusel twist by mixing a handful of oats into the crumble topping.

Step-by-Step Instructions

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1. Prepare the oven and pan: Preheat your oven to 180°C (350°F). Line a 12-hole muffin tin with cupcake liners.
2. Make the custard: In a small saucepan, warm the milk over medium-low heat until just steaming, not boiling. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Slowly whisk the warm milk into the yolk mixture, then pour everything back into the saucepan. Cook over low heat, whisking constantly, until thickened. Stir in the vanilla, transfer to a bowl, cover the surface directly, and let it cool.
3. Mix the crumble: In a small bowl, stir together the flour, brown sugar, and cinnamon. Pour in the melted butter and mix with a fork until chunky crumbs form. Set aside.
4. Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
5. Cream butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each one, then mix in the vanilla.
6. Finish the batter: Add the dry ingredients in two additions, alternating with the milk. Mix just until combined. Fold in the diced apple gently so the batter stays light.
7. Fill and add custard: Spoon the batter into the cupcake liners, filling each about halfway. Add a small teaspoon of cooled custard to the center of each, then top with a little more batter so the custard is mostly covered.
8. Add the crumble: Scatter the crumble topping generously over each cupcake, pressing very lightly so it adheres without flattening the batter.
9. Bake: Bake for 20 to 22 minutes, or until the tops are golden and a toothpick inserted into the cake portion comes out with a few tender crumbs but no wet batter.
10. Cool: Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack to cool completely. Make sure they are no longer hot before storing.

Nutrition Information

Nutrition values are approximate estimates per cupcake and can vary based on ingredient brands, apple size, and portioning.

Storage & Make-Ahead Tips

Because these cupcakes contain custard, I recommend storing them in an airtight container in the refrigerator once they have fully cooled. Enjoy them within 3 days for the best texture and flavor. If you like, you can let one sit at room temperature for a short time before serving, or warm it very gently so the center stays creamy without overheating.

For make-ahead prep, you can cook the custard a day in advance and keep it chilled. The crumble topping can also be mixed ahead and refrigerated. On baking day, the recipe comes together much more easily when those two components are ready to go.

FAQ

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

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

2. Can I use store-bought custard?

Yes, you can if you need a shortcut. Choose a thick vanilla custard so it stays in the center more easily during baking.

3. Why did my crumble topping melt instead of staying crumbly?

This usually happens if the butter ratio is a little too high or the mixture is overworked. Aim for coarse, uneven crumbs and chill the topping briefly if your kitchen is very warm.

4. Can I freeze these cupcakes?

You can freeze them, but the custard texture may change slightly after thawing. If you do freeze them, cool completely first, wrap well, and thaw in the refrigerator before serving.

5. How do I know when the cupcakes are done baking?

The tops should be golden and the crumble should look set. A toothpick inserted into the cake part should come out with a few moist crumbs but not wet batter. Avoid testing directly in the custard center.

Apple Crumble and Custard Cupcakes

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

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Course Dessert

Cuisine American, British-Inspired

Servings 12 cupcakes

Calories 268 kcal

Equipment

• 1 12-hole muffin tin
• 12 cupcake liners
• 1 Small saucepan for custard
• 1 Whisk
• 2 mixing bowls
• 1 electric mixer hand or stand mixer
• 1 wire rack for cooling

Ingredients

  

For the custard

• 240 ml whole milk
• 2 egg yolks
• 50 g granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract

For the crumble topping

• 75 g all-purpose flour
• 50 g light brown sugar
• 1/2 tsp ground cinnamon
• 55 g unsalted butter melted

For the cupcakes

• 190 g all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp fine salt
• 115 g unsalted butter softened
• 150 g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 120 ml whole milk
• 1 medium apple peeled and finely diced

Instructions

 

Prepare the components

• Preheat the oven to 180°C (350°F). Line a 12-hole muffin tin with cupcake liners.
• Warm the milk in a small saucepan over medium-low heat until just steaming. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Slowly whisk in the warm milk, then return the mixture to the saucepan. Cook over low heat, whisking constantly, until thickened. Stir in the vanilla, transfer to a bowl, cover the surface directly, and let cool.
• Stir together the flour, brown sugar, and cinnamon in a small bowl. Add the melted butter and mix with a fork until chunky crumbs form. Set aside.

Make the cupcake batter

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

Assemble and bake

• Spoon batter into the cupcake liners, filling each about halfway. Add a small teaspoon of cooled custard to the center of each, then top with a little more batter so the custard is mostly covered.
• Scatter the crumble topping generously over each cupcake, pressing very lightly so it adheres.
• Bake for 20 to 22 minutes, until the tops are golden and a toothpick inserted into the cake portion comes out with a few crumbs but no wet batter.
• Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing or serving.

Notes

Dice the apple small for even baking. Let the custard cool before filling the cupcakes. Store fully cooled cupcakes in the refrigerator and enjoy within 3 days.