Looking to spice up your dessert game? Forget plain apple pie. These apple crumble cupcakes blend the best of both worlds: a moist, fluffy cupcake topped with a buttery, crunchy crumble. It’s like someone thought, “Hey, why not put a whole dessert on top of another dessert?” and here we are.
Packed with warm cinnamon and chunks of apple, these cupcakes deliver fall flavor in every bite. Don’t settle for less when you can have it all—in a single, hand-held delight. Time to turn your kitchen into a bakery and wow your guests with minimal effort.
Apple Crumble Cupcakes
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup diced apples
Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter cold and cubed
- 1/2 tsp ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
- Prepare the Crumble Topping: In a small bowl, mix the flour, granulated sugar, brown sugar, and cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fold in the Apples: Gently fold in the diced apples.
- Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full. Sprinkle the crumble topping generously over each cupcake.
- Bake: Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Calories: 310
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Vitamin A: 5%
- Calcium: 3%
- Iron: 4%
- Vitamin C: 2%
- Potassium: 2%
- For a tangy twist, add a bit of lemon zest to the batter.
- Use a variety of apples for a more complex flavor.
- Add a drizzle of caramel sauce on top for extra decadence.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
Summary of the Recipe
Apple crumble cupcakes combine the soft, moist texture of a cupcake with the crunchy, buttery topping of a traditional apple crumble.
Servings
12 cupcakes
Estimated Cost of the Recipe
$12 – $18
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Course
Dessert
Cuisine
American
Required Equipment
- Muffin tin
- Paper cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Cooling rack
- Pastry blender or fork
Ingredients and Their Quantities
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup diced apples
Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 tsp ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
- Prepare the Crumble Topping: In a small bowl, mix the flour, granulated sugar, brown sugar, and cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Fold in the Apples: Gently fold in the diced apples.
- Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full. Sprinkle the crumble topping generously over each cupcake.
- Bake: Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a cooling rack to cool completely.
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 5%
- Calcium: 3%
- Iron: 4%
- Vitamin C: 2%
- Potassium: 2%
Additional Notes/Tips to Enhance the Flavor
- For a tangy twist, add a bit of lemon zest to the batter.
- Use a variety of apples for a more complex flavor.
- Add a drizzle of caramel sauce on top for extra decadence.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
Enjoy these apple crumble cupcakes as a cozy treat for any autumn gathering or just because—after all, who needs an excuse for cupcakes?
