Add the flour, baking powder, cinnamon and salt and gently mix until combined.
Carefully fold in the apple mix.
Spoon the mixture into a lined cupcake tin.
Bake for 15-20 minutes until golden brown.
Next make the crumble topping!
In a large bowl, rub together the butter, flour, cinnamon and vanilla until nice and crumbly, and then stir in the sugar.
Spread the crumble mix onto a lined baking tray and bake for 5-10 minutes until just golden.
For the icing:
Beat together the butter and brown sugar with the cinnamon and vanilla extract, for 5-7 minutes until fully combined and light and fluffy.
Add the icing sugar a little bit at a time and continue to beat on a low speed.
Add the milk a tablespoon at a time until the icing is light and creamy but stiff enough to hold it’s shape.
Building the cupcakes:
Once the cupcakes and crumble are fully cooled, spoon the icing into a piping bag fitted with a star nozzle.
Spread a small amount of icing on the top of each cupcake, and add the crumble mixture.
Using the piping bag, pipe a small swirl of icing onto the top of the crumble on each cupcake. Top with a small sprinkle of crumble, and enjoy!
