Recipe: Fruit crumble & custard cupcakes

The sun is shining. 

And as soon as it comes out, I instantly think of summer fruits.  

Rhubarb season is just starting and will see us through until the end of summer, September time.

We have to make the most of them whilst they are fresh, home grown in the UK and in season but a bog standard rhubarb crumble can get a little boring after a few weeks.

So why not try out these crumble inspired cupcakes instead?

A vanilla sponge with a gooey raspberry & rhubarb centre topped with a custard frosting and granola crumble.

I used a ready made rhubarb and raspberry jam for my filling but you can easily make your own filling by simmering your fruit with a little sugar until thickened, then sieving until smooth.

You could also use any fruit filling of your choice, it doesn't have to be raspberry & rhubarb - they are just my favourites!

I'm looking forward to trying Bramble jam in it next time.

Seriously to die for. 

And they didn't last more that a day in this house - the children loved them.

The custard topping couldn't be easier. Simply make a buttercream mixture with butter and icing sugar as you normally would and add in some custard powder.

The result is very similar to the middle of a custard cream and is simply divine.

For a simple crunchy 'crumble' like topping I used Lizi's original granola.

This recipe makes 12 cupcakes.

For the cupcakes:
175g unsalted butter, room temp
175g caster sugar
175g self raising flour
3 large eggs
1/2 tbsp baking powder
1/2 tbsp vanilla extract

For the filling:
1 jar of jam of your choice

For the frosting:
250g Icing sugar
150g unsalted butter, room temp
3 tbsp custard powder
3 tsp boiling water
a drop of yellow food colouring

To decorate:
A handful of granola

1. Preheat the oven to 180c & line a muffin tin with 12 cases.

2. Put all of the cupcake ingredients into a bowl and mix thoroughly.

3. Pour equally into the cupcake cases and bake for 20-25 minutes.

4. Cool the cakes on a wire rack and core them.
You can use a cake corer or cut a small hole in the top and spoon out a little of the centre yourself.

5. Empty your jam into a pan and heat over a low heat until the jam has melted.
I sieved my jam too because the kids don't like bits and I couldn't get a smooth raspberry & rhubarb jam.
Heating it loosens it enough to be poured and once cooled it stays a little more runny for a perfect gooey centre.

6. For the frosting: Mix the icing sugar with the custard powder then add the butter and mix well. Add the water until you get the consistency you want. Not too stiff but not too soft either!
You can also add a little yellow food colouring to make your frosting more custard coloured.

7. Pipe onto the cupcakes in swirls & sprinkle on your granola crumble.

Linked up to:
Casa Costello
Tasty Tuesdays on


  1. Oooh these look so pretty and sound so yummy! Kirsty Hijacked By Twins x #BakeoftheWeek

  2. These sound fantastic! Love the rhubarb filling and bright yellow icing! Thanks for joining in with #BAKEoftheWEEK !

  3. These look lovely. Love the rhubard custard combo.

  4. These are just so delightful and truly inventive too. Yummy!


Related Posts Plugin for WordPress, Blogger...
view sourceprint? 01 09 10