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Apple Crumble Cupcakes

Cozy Apple Crumble Cupcakes for the Perfect Autumn Treat

Delightful Apple Crumble Cupcakes blend spiced cake with tender apples and a buttery crumble, perfect for autumn celebrations.
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Prep Time 45 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 0.75 cups light brown sugar Adds moisture and caramel flavor.
  • 1 teaspoon ground cinnamon Essential for autumn baking.
  • 0.5 teaspoon ground nutmeg Can be replaced with allspice.
  • 0.5 cups unsalted butter Cold and softened.
  • 2 cups diced apples Use Honeycrisp, Gala, or Fuji variety.
  • 0.25 cups granulated sugar Sweetens the apple filling.
  • 1 tablespoon lemon juice Prevents apples from browning.
  • 1 teaspoon baking powder For leavening.
  • 0.5 teaspoon baking soda For leavening.
  • 0.25 teaspoon salt Balances sweetness.
  • 2 large eggs Bind ingredients together.
  • 1 teaspoon vanilla extract Adds depth of flavor.
  • 0.5 cups sour cream or plain yogurt Substitute with plant-based yogurt for vegan.
  • 0.5 cups milk Use non-dairy milk for vegan.
For the Crumble Topping
  • 0.5 cups unsalted butter Cold.
  • 0.5 cups granulated sugar Sweetens the crumble.
  • 1 cup all-purpose flour Or gluten-free flour.
  • 1 teaspoon ground cinnamon Enhances crumble flavor.
Optional Add-Ons
  • caramel sauce For drizzling.
  • powdered sugar For dusting.

Equipment

  • mixing bowl
  • electric mixer
  • Muffin tin
  • cupcake liners
  • pastry cutter

Method
 

Preparation Steps
  1. Combine 1 cup of all-purpose flour, 1/2 cup of granulated sugar, and 1 teaspoon of ground cinnamon in a mixing bowl. Add 1/2 cup of cold cubed unsalted butter, blending until crumbs form. Refrigerate for 15 minutes.
  2. In a medium bowl, toss 2 cups of diced apples with 1/4 cup of granulated sugar, 1 tablespoon of lemon juice, and a pinch of ground cinnamon. Set aside for 10 minutes.
  3. Preheat oven to 350°F (175°C). Cream together 1/2 cup of softened unsalted butter and 3/4 cup of light brown sugar until fluffy, about 3-4 minutes. Beat in 2 eggs and 1 teaspoon of vanilla until combined.
  4. Whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt in a separate bowl. Gradually mix into wet ingredients until just combined.
  5. Alternate adding 1/2 cup of sour cream and the dry mixture to the creamed butter, mixing until just combined. The batter should be smooth but thick.
  6. Line a muffin tin with cupcake liners. Spoon 1 tablespoon of batter into each liner, add apple filling, then top with more batter and crumble topping.
  7. Bake for 20-25 minutes, until golden brown and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
  8. Optional: Drizzle with caramel sauce or dust with powdered sugar before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 130mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Use cold butter for the crumble topping and mix the batter gently. Let the cupcakes cool before garnishing.

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