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Apple Crumble Cupcakes

Irresistible Apple Crumble Cupcakes for Cozy Fall Nights

These delightful Apple Crumble Cupcakes bring warmth and cozy flavors, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 20 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
  • 2.5 cups All-Purpose Flour Swap with gluten-free flour for a lighter alternative.
  • 0.5 cups Packed Light Brown Sugar Dark brown sugar can enhance depth of flavor.
  • 1 teaspoon Ground Cinnamon Adjust for personal taste.
  • 0.25 teaspoon Ground Nutmeg Can be omitted if needed.
  • 0.5 cups Cold Unsalted Butter Use vegan butter for dairy-free options.
  • 2 large Eggs Substitute with a flax egg for a vegan version.
  • 1 teaspoon Vanilla Extract
  • 0.5 cups Sour Cream or Plain Yogurt Swap with non-dairy yogurt for vegan-friendly choice.
  • 0.25 cups Milk Any non-dairy milk works for a vegan alternative.
  • 0.5 teaspoon Salt
  • 1.5 teaspoons Baking Powder
  • 0.25 teaspoon Baking Soda
For the Apple Filling
  • 3 medium Apples Honeycrisp or Granny Smith varieties work best.
  • 2 tablespoons Granulated Sugar Adjust based on apple sweetness.
  • 1 tablespoon Lemon Juice Apple cider vinegar is a suitable substitute.
For the Crumble Topping
  • 0.5 cups Cold Unsalted Butter Use vegan butter if needed.
  • 1 cup All-Purpose Flour Gluten-free flour can be used for a gluten-free version.
  • 0.5 cups Packed Light Brown Sugar Replace with dark brown for a richer flavor.
  • 0.5 teaspoon Ground Cinnamon Adjust to your taste preference.
Optional Garnish
  • 1 cup Caramel Sauce Drizzling adds extra sweetness.
  • 0.25 cups Powdered Sugar A light dusting adds a pretty finish.

Equipment

  • Mixing bowls
  • muffin tin
  • Whisk
  • pastry cutter
  • Cupcake liners

Method
 

Step-by-Step Instructions for Apple Crumble Cupcakes
  1. Prepare the crumble topping by whisking together flour, brown sugar, cinnamon, and salt. Cut in cold butter until it resembles coarse crumbs and chill for 20 minutes.
  2. Make the apple filling by peeling, coring, and dicing the apples. Add sugar, lemon juice, cinnamon, and flour, then toss everything together.
  3. Preheat oven to 350°F (175°C) and line muffin tin with liners. Mix flour, baking powder, baking soda, and salt in a large bowl.
  4. Cream together softened butter and granulated sugar until light and fluffy. Add eggs and vanilla, mixing until combined.
  5. Gradually add dry mixture to the butter mixture, alternating with sour cream and milk. Mix gently until just combined.
  6. Assemble cupcakes by spooning batter into liners, topping with apple filling, and crumble. Bake for 20-25 minutes.
  7. Cool for 10 minutes before transferring to a wire rack and garnish with caramel sauce and powdered sugar if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Use cold butter for a flaky topping and avoid overmixing for light cupcakes.

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