Blackberry Crumble-topped Apple Cupcakes

For Cupcakes:

Preheat the oven to 350ºF / 180°C. Line a 12 hole muffin pan with paper or foil liners.

Sift the flour, baking powder and cinnamon into a large mixing bowl. Stir in the sugar.

In a separate bowl, whisk the eggs, milk and oil together. Pour wet ingredients into the dry ingredients and mix until just combined; fold in the chopped apples.

Spoon the cupcake batter into the prepared muffin pan and bake for 20 to 25 minutes, or until a wooden pick inserted into the center of the cupcake comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For Crumb Topping:

Meanwhile, in a medium mixing bowl, combine the flour and sugar. Add the butter to the mixture and rub the butter into the flour mixture using your fingertips, until the mixture resembles coarse breadcrumbs. Sprinkle the mixture evenly on baking tray and bake for 15 to 20 minutes until lightly browned. Set aside to cool.

For Whipped Topping:

In a chilled glass or metal bowl, whisk the cream, sugar and vanilla together until thick but not stiff.

Spoon whipped topping into a piping bag and pipe on top of the cupcakes.