Apple Cupcakes Recipe

Introduction

Apple Crumble Cupcakes combine the comforting flavors of spiced apples and a crunchy crumble topping in a moist, tender cupcake form. These treats are perfect for fall gatherings or anytime you crave a cozy dessert.

Ingredients

• 1 cup all-purpose flour (for crumble topping)
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3 medium apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and diced
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon all-purpose flour (for apple filling)
• 1 1/2 cups all-purpose flour (for cupcake batter)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or plain yogurt
• 1/4 cup milk
• Caramel sauce, for drizzling (optional)
• Powdered sugar, for dusting (optional)

Instructions

1. Step 1: Prepare the crumble topping by whisking together 1 cup flour, brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium bowl. Add cold butter cubes and cut them into the mixture with a pastry blender or fingertips until coarse crumbs form. Cover and refrigerate.
2. Step 2: Make the apple filling by combining diced apples, granulated sugar, lemon juice, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon flour in a bowl. Stir gently to coat evenly and set aside.
3. Step 3: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
4. Step 4: Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a medium bowl.
5. Step 5: In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 3–5 minutes. Beat in eggs one at a time, then stir in vanilla extract.
6. Step 6: In a small bowl, whisk together sour cream (or yogurt) and milk.
7. Step 7: Alternately add the dry flour mixture and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing.
8. Step 8: Spoon about 2 tablespoons of batter into each liner. Top each with 2 tablespoons of apple filling, then sprinkle the crumble topping evenly over the apples.
9. Step 9: Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for a few minutes before transferring to a wire rack to cool completely.
10. Step 10: For an optional finishing touch, drizzle with caramel sauce and dust with powdered sugar before serving.

Tips & Variations

• Use tart apples like Granny Smith for a more tangy filling or mix apple varieties for depth of flavor.
• For an extra crunch, add chopped nuts to the crumble topping.
• Substitute Greek yogurt for sour cream to add a slight tang and boost protein.
• Serve warm with a scoop of vanilla ice cream for a delightful treat.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat refrigerated cupcakes in the microwave for about 15 seconds to enjoy the crumble topping soft and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for the filling?

It’s best to use fresh apples for the filling to maintain texture. If using frozen, thaw and drain excess moisture to avoid soggy cupcakes.

How do I prevent the crumble topping from burning?

Make sure the butter in the topping is cold and cut in evenly. Also, keep an eye on the cupcakes in the last few minutes of baking and cover loosely with foil if the topping browns too fast.

Apple Cupcakes Recipe

Print Recipe

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5 from 94 reviews

These Apple Crumble Cupcakes combine a moist vanilla cake base with a warm, spiced apple filling and a buttery crumble topping. Finished with a drizzle of caramel sauce and a dusting of powdered sugar, these cupcakes offer the comforting flavors of apple pie in a delightful handheld dessert.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crumble Topping

• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Apple Filling

• 3 medium apples (Honeycrisp, Gala, or Fuji), peeled, cored, and diced
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon all-purpose flour

Cupcake Batter

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or plain yogurt
• 1/4 cup milk

Garnish

• Caramel sauce, for drizzling
• Powdered sugar, for dusting

Instructions

1. Prepare the Crumble Topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and nutmeg. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs. Cover and refrigerate to keep it chilled until baking.
2. Make the Apple Filling: In another medium bowl, combine the diced apples with granulated sugar, lemon juice, cinnamon, nutmeg, and flour. Stir until the apples are evenly coated. Set this mixture aside while you prepare the batter.
3. Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, ensuring each is well incorporated, then stir in the vanilla extract.
5. Combine Wet Ingredients: In a small bowl, whisk together the sour cream (or yogurt) and milk.
6. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture. Start and finish with the dry ingredients, mixing just until combined to avoid overmixing and keep the cupcakes tender.
7. Assemble the Cupcakes: Spoon about 2 tablespoons of the cupcake batter into each lined muffin cup. Top each portion with approximately 2 tablespoons of the apple filling, then sprinkle the chilled crumble topping evenly over each cupcake.
8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow them to cool in the muffin tin for a few minutes before transferring the cupcakes to a wire rack to cool completely.
9. Garnish and Serve: Optionally, drizzle the cooled cupcakes with caramel sauce and dust with powdered sugar for an extra touch of sweetness and visual appeal.

Notes

• Use tart apples like Granny Smith, Honeycrisp, or Fuji for the best texture and flavor in the filling.
• Do not overmix the batter to keep the cupcakes light and tender.
• Keep the crumble topping chilled until ready to use to achieve a crisp texture after baking.
• You can substitute yogurt for sour cream for a slightly tangier flavor and lighter texture.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
• These cupcakes also freeze well; wrap individually and freeze for up to 1 month.

Keywords: apple crumble cupcakes, apple muffins, crumble topping, fall dessert, spiced apple cupcakes, caramel drizzled cupcakes