Preheat your oven to 180ºc/160ºfan and line a 12 hole muffin tray with large cupcake cases/muffin cases or 12 baking cups.

Peel and core the apples, cube the apples into about 1cm pieces.

Put the apples into a bowl, and cover with the 25g of light brown sugar. Mix it up so all the apple pieces are covered and leave to the side.

Make the crumble mixture. Rub together the sugar, flour and butter until the mixture resembles bread crumbs, leave to the side for now.

Beat together the butter and sugar until light and fluffy. Add in the flour, eggs, and cinnamon and beat until smooth. Fold through the apple mixture and spoon into your cupcake cases.

Sprinkle on a layer of the crumble mixture (only about ½cm worth per cupcake) and then bake in the oven for 20-25 minutes or until baked through!

Once baked, transfer to a rack to cool completely. After they’re out of the oven, sprinkle some of the spare crumble mixture onto a baking tray and bake in the oven for 15-20 minutes or until its lightly coloured at 180ºc.

Leave the crumble mixture to cool.

Beat the butter for a few minutes until really light and supple. Add in the icing sugar ⅓ at a time and beat fully after each incorporation.

Add in the cinnamon, vanilla and 1-2tbsps of boiling water and beat for about 5 minutes until really light and fluffy.

Using a 2D closed star piping tip, pipe the buttercream onto the cupcakes. Sprinkle on some of the cooked crumble mixture and maybe an extra sprinkle of cinnamon, and some sprinkles and enjoy!