Description

Delight in these moist and flavorful Apple Crumble Cupcakes, perfect for autumn or any time you crave a sweet, spiced treat. Featuring tender chunks of fresh apples inside a soft cupcake base, topped with a crunchy oat and brown sugar crumble, this recipe combines classic flavors with a satisfying texture in every bite.

Ingredients

Scale

For the Cupcakes:

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup milk
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
2 cups peeled and diced apples (about 2 medium apples)

For the Crumble Topping:

¾ cup all-purpose flour
½ cup brown sugar
½ cup rolled oats
½ teaspoon ground cinnamon
¼ cup unsalted butter, melted

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. This ensures even baking and prevents sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined for the cupcake batter’s base.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy to create a smooth batter texture.
Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then add the vanilla extract for enhanced flavor.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the milk. Stir until just combined to avoid overmixing and tough cupcakes.
Fold in Apples: Gently fold in the peeled and diced apples until evenly distributed, adding moisture and sweetness to the batter.
Prepare Crumble Topping: In a separate bowl, mix the flour, brown sugar, rolled oats, and cinnamon. Pour in the melted butter and stir until crumbly to add a crunchy topping.
Fill Cupcake Liners: Spoon the batter into the prepared liners, filling each about two-thirds full to allow room for rising during baking.
Add Crumble Topping: Generously sprinkle the crumble mixture over each cupcake to create a delicious, crisp layer after baking.
Bake: Place the cupcake pan in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean, indicating they’re fully cooked.
Cool: Remove the cupcakes from the oven and allow them to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely, preserving their texture and flavor.

Notes

Use crisp, tart apples like Granny Smith or Honeycrisp for the best texture and flavor contrast.
Don’t overmix the batter once the wet and dry ingredients are combined to keep cupcakes tender.
The crumble topping can be prepared ahead of time and stored in the fridge for convenience.
For added flavor, sprinkle a pinch of nutmeg into the batter along with cinnamon.
These cupcakes keep well stored in an airtight container at room temperature for up to 3 days.
Can be lightly reheated before serving for a fresh-baked warmth.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: apple crumble cupcakes, apple cupcakes, crumble topping, fall desserts, baked cupcakes, spiced cupcakes