Apple Crumble and Custard Cupcakes

• servings: 12 servings
• active time: 50 minutes
• total time: 2 hours 15 minutes

Ingredients

For the cupcakes

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon salt

½ cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

½ cup milk

1 large apple, peeled and diced

For the custard filling

2 egg yolks

2 tablespoons sugar

1 tablespoon cornstarch

1 cup milk

½ teaspoon vanilla extract

For the crumble topping

¼ cup butter, melted

½ cup flour

¼ cup brown sugar

¼ teaspoon cinnamon

Optional biscuit toppers

Pre-made shortbread dough or sugar cookie dough

Apple-shaped cutter

Directions

Preheat oven to 350°F and line a muffin tin with paper liners.

In a bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt.

In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.

Mix in the dry ingredients, alternating with milk. Fold in diced apples.

Spoon batter into liners and bake for 20 to 25 minutes or until golden. Cool completely.

Whisk egg yolks, sugar, and cornstarch in a saucepan.

Add milk gradually, whisking over medium heat until thickened.

Remove from heat and stir in vanilla. Cool before using.

Mix melted butter, flour, sugar, and cinnamon until crumbly.

Bake on a tray at 350°F for 8 to 10 minutes until golden.

Cut a small hole in the top of each cupcake and spoon in custard.

Sprinkle crumble topping on top.

Decorate with biscuit toppers if desired.