Gluten Free Apple Crumble Cupcakes
These gluten free apple crumble cupcakes are the perfect autumn treat. Chunks of apple, crunchy crumble pieces and a sweet cinnamon frosting.
Servings: 12 cakes
Ingredients
For the cupcakes:
- 2 apples (approx 350g - Bramley or Granny Smith work best)
- 1 tsp plain gluten free flour
- 1 tbsp light brown sugar
- 150 g unsalted butter
- 150 g caster sugar
- 150 g gluten free self-raising flour (I use FREEE)
- 0.25 tsp xanthan gum (Omit if your flour already contains it)
- 3 large eggs
- 0.5 tsp ground cinnamon
For the crumble:
- 60 g plain gluten free flour
- 30 g unsalted butter
- 30 g caster sugar
For the frosting:
- 100 g unsalted butter at room temperature
- 200 g icing sugar
- 2 tbsp milk
- 0.25 tsp ground cinnamon
- 0.5 tsp vanilla extract
Instructions
Prepare the apples:
- First preheat the oven to 180C / Fan 160C / Gas Mark 4. Place 12 cupcake cases in a 12-hole muffin tray and set aside.
- Peel and core the apples and cut into 1cm cubes. Place in a bowl with the brown sugar and 1 tsp plain gluten free flour and stir until coated.
Prepare the crumble:
- Make the crumble by rubbing the butter, flour and sugar together until it resembles breadcrumbs. Put this and the apple mixture to one side while you make the cake batter.
Make the cupcakes:
- For the cake batter, add the butter and sugar to a large mixing bowl and beat with an electric whisk until pale. Add the eggs and beat again until combined. Add the self-raising flour, xanthan gum and cinnamon, and beat again. Once combined, fold in the apples.
- Spoon the cake mixture evenly between the cupcake cases. Sprinkle each cake with around half a teaspoon of the crumble mixture. Place in the oven and bake for 20-25 minutes, until a skewer inserted in the middle comes out clean. Cool cakes completely on a wire rack.
Cook the crumble:
- While the cakes are cooling and the oven is still hot, spread the rest of the crumble mixture over baking paper on a baking tray and bake for around 5-10 minutes until golden. Remove from oven and cool on the tray completely.
To make the frosting:
- Beat the butter with an electric whisk for a minute-or-two until soft.
- Add the icing sugar, milk, cinnamon and vanilla extract and beat again until fully mixed.
- Spoon the icing into an icing bag and using a closed star tip, pipe the buttercream frosting on in a swirl. Sprinkle with the cooked crumble mixture to finish.
Notes
- Top tip: Keep an eye on the crumble when baking as it tends to cook quite quickly. Remove from the oven when it goes golden brown.
- To make the recipe dairy free: Swap the butter in the cakes, crumble and frosting for a vegan margarine.
- Storage: These cupcakes will store at room temperature for up to a week in an airtight container, and can also be frozen both before and after decorating.
Nutrition
Serving: 12cakes | Calories: 379kcal | Carbohydrates: 48g | Protein: 3g | Fat: 21g | Fiber: 2g | Sugar: 36g
