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Dessert Recipes

Apple Crumble Cupcakes in Jars 

French vanilla cake, apple pie filling and cinnamon buttercream layer up for a sweet finale.

Serving Size:


Active Time:

1 hr., 20 mins.

Total Time:

2 hrs.



  • 1 cup all-purpose flour
  • 1 (15.25 oz.) pkg. French vanilla cake mix
  • ½ cup packed dark brown sugar
  • 1 tsp. ground cinnamon
  • 7 Tbs. butter, melted
  • ½ cup milk
  • ½ cup sour cream
  • 2 eggs


  • 1½ cups butter, at room temperature
  • 4½ cups confectioners’ sugar
  • 3 Tbs. milk
  • 1½ tsp. ground cinnamon


  • 2 (21 oz.) cans apple pie filling
  • ½ cup red currant jelly, melted
  • 1 tsp. lemon juice
  • 12 (8 oz.) jars, such as canning
  • Marzipan apples and mint sprigs



  1. Heat oven to 350°F. Coat 12 muffin cups with baking spray with flour and line 12 muffin cups with cupcake liners. In bowl, combine flour, ¾ cup dry cake mix, brown sugar and cinnamon. Stir in butter until crumbly; reserve.
  2. On medium-high speed, beat remaining cake mix with milk, sour cream and eggs until fluffy, about 2 min. Spoon 1 Tbs. batter into each of 12 unlined muffin cups. Equally divide crumb mixture among batter in 12 muffin cups, about ¼ cup per. Divide remaining batter among lined muffin cups. Bake all cupcakes until toothpick inserted into centers comes out clean ,15 min


  1. On medium, beat butter until fluffy, 1-2 min. On low, gradually beat in confectioners’ sugar, then milk and cinnamon; on medium-high, beat until light and fluffy, 1-2 minutes.


  1. Combine apple pie filling, jelly and lemon juice.


  1. Reserve ¾ cup frosting. Transfer remaining frosting to pastry bag fitted with medium star tip. Remove cupcakes from paper liners; cut each in half crosswise. In each jar, layer 1 cupcake slice, 1 rounded Tbs. apple filling, about 2½ Tbs. frosting; repeat layering ending with frosting.
  2. Top each jar with 1 crumb-topped cupcake. Transfer reserved frosting to pastry bag; pipe on top of cupcakes. Garnish with marzipan apple and mint.

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