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–+ servings
Apple Crumble Cupcakes

Apple Crumble Cupcakes: Cozy Fall Treats to Savor

Delightful Apple Crumble Cupcakes that capture the essence of fall with spiced flavor and crunchy topping.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 ½ cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • ¾ cups granulated sugar can be replaced with light brown sugar
  • ½ cup unsalted butter (cold) use vegan butter for a dairy-free version
  • 2 large eggs can replace with an egg replacer for a vegan option
  • 1 teaspoon vanilla extract optional but recommended
  • ½ cup sour cream/plain yogurt substitute with plant-based yogurt for a dairy-free version
  • ½ cup milk any milk variety works, including plant-based alternatives
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon can use nutmeg as an alternative
  • ½ teaspoon ground nutmeg can omit if preferred
For the Apple Filling
  • 2 cups medium apples (Honeycrisp, Gala, Fuji) any sweet-tart apple variety
  • ¼ cup granulated sugar can be adjusted to taste
  • 1 tablespoon lemon juice substitute with vinegar to maintain acidity
  • ½ teaspoon cinnamon
  • 1 tablespoon all-purpose flour
For the Crumble Topping
  • 1 cup all-purpose flour
  • ½ cup light brown sugar can replace with granulated sugar
  • 1 teaspoon ground cinnamon
  • pinch ground nutmeg
  • ½ cup unsalted butter (cold)
  • powdered sugar optional for presentation
  • caramel sauce for drizzling, optional

Equipment

  • mixing bowl
  • Muffin Tin
  • mixer
  • whisk
  • measuring cups
  • Measuring Spoons

Method
 

Cupcake Preparation
  1. Whisk together 1 cup of flour, ½ cup of light brown sugar, 1 teaspoon of cinnamon, and a pinch of nutmeg. Cut in ½ cup of cold butter until coarse crumbs form. Refrigerate.
  2. Combine 2 cups of diced apples, ¼ cup of granulated sugar, 1 tablespoon of lemon juice, ½ teaspoon of cinnamon, and 1 tablespoon of flour. Set aside.
  3. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  4. Whisk together 1 ½ cups of flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set aside.
  5. Beat ½ cup of butter with ¾ cup of sugar until fluffy. Add 2 eggs one at a time, then 1 teaspoon of vanilla extract.
  6. Add dry ingredients alternately with ½ cup of sour cream and ½ cup of milk. Mix until just combined.
  7. Spoon 2 tablespoons of batter into each liner, top with apple filling, and sprinkle crumble topping.
  8. Bake for 20-25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack.
  9. Optionally drizzle with caramel sauce and dust with powdered sugar before serving.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Chill the butter for perfect crumble texture. Avoid overmixing to keep cupcakes light and fluffy. Use quality apples for the best flavor. Customize for gluten-free or vegan options as needed.

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