Apple Crumble Cupcakes: Sweet Fall Treat Recipe (Print Version)

Apple Crumble Cupcakes are a sweet fall treat. Get my personal recipe for these spiced apple cupcakes with a crunchy crumble topping. Easy autumn dessert!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cupcake Batter Essentials

01 - 1 ½ cups (190g) all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon ground cinnamon
05 - ¼ teaspoon ground nutmeg
06 - ¼ teaspoon salt
07 - ½ cup (113g) unsalted butter, softened
08 - ¾ cup (150g) granulated sugar
09 - 2 large eggs, room temperature
10 - 1 teaspoon vanilla extract
11 - ½ cup (120ml) buttermilk (or milk + ½ tbsp lemon juice)

→ Apple Filling Flavors

12 - 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, diced small
13 - 1 tablespoon granulated sugar
14 - ½ teaspoon ground cinnamon
15 - Pinch of ground nutmeg

→ Crumble Topping Fixings

16 - ½ cup (64g) all-purpose flour
17 - ¼ cup (50g) packed light brown sugar
18 - ¼ cup (25g) rolled oats
19 - ¼ teaspoon ground cinnamon
20 - ¼ cup (57g) cold unsalted butter, cut into small pieces

→ Finishing Touches

21 - Optional: Vanilla ice cream or whipped cream for serving
22 - Optional: Caramel sauce drizzle

# Instructions:

01 - First things first, get those apples ready! I peel, core, and dice my apples into small, even pieces. Honestly, this is where I usually get distracted and start snacking on apple slices. Then, I toss them with a tablespoon of granulated sugar, a generous half-teaspoon of cinnamon, and a tiny pinch of nutmeg. Just enough to coat them lightly. Set them aside while you tackle the rest; they'll get all juicy and ready for their moment in the Apple Crumble Cupcakes.
02 - Next up, the crumble! In a medium bowl, combine your flour, brown sugar, rolled oats, and a dash of cinnamon. Then, cut in your cold butter. I use my fingers, squishing it until it looks like coarse sand with some pea-sized crumbs. This is so satisfying, honestly! Don't overmix; you want those lovely crumbles. I usually pop this in the fridge for a bit while I make the cupcake batter; it helps it stay extra crumbly during baking, a trick I learned the hard way after one too many melted crumbles.
03 - Now for the cupcake base! Cream together the softened unsalted butter and granulated sugar until it's light and fluffy. This step is crucial for tender Apple Crumble Cupcakes. Then, beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together your dry ingredients: flour, baking powder, baking soda, and a touch of salt. Gradually add the dry mixture to the wet, mixing until just combined. Overmixing is the enemy here; lumps are totally fine, I promise!
04 - Gently fold those spiced apple pieces into your cupcake batter. You want them distributed evenly, but don't go crazy stirring it. I love seeing all those little apple bits peeking through; it makes me excited for the final taste. This is where the magic starts to happen for these Apple Crumble Cupcakes, getting all those flavors ready to meld together in the oven.
05 - Line a 12-cup muffin tin with paper liners. I always forget to do this first, then have to scramble! Divide the batter evenly among the cups, filling each about two-thirds full. Then, generously spoon that chilled crumble topping over each cupcake. Don't be shy with the crumble; it's the best part! I gently press it down a little just to make sure it sticks. My kitchen usually ends up with crumble bits everywhere at this stage, but it’s worth the mess.
06 - Pop your Apple Crumble Cupcakes into a preheated oven at 375°F (190°C) for about 20-25 minutes. Keep an eye on them, especially the crumble, as it can brown quickly. You're looking for a golden-brown crumble and a toothpick inserted into the center of a cupcake coming out clean. The smell at this point is heavenly, trust me. Let them cool in the tin for a few minutes before transferring to a wire rack. Patience is key, even though you’ll want to devour them immediately!

# Notes:

01 - Don't overmix the batter; honestly, lumps are fine here.
02 - These keep beautifully in an airtight container for a few days, perfect for grab-and-go.
03 - No fresh apples? Canned apple pie filling works in a pinch, just drain it well!
04 - A tiny dollop of vanilla ice cream makes these feel extra special, trust me.

# Equipment Needed:

01 - Muffin tin
02 - paper liners
03 - mixing bowls
04 - whisk
05 - electric mixer (optional)
06 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 320
Total Fat: 16g
Total Carbohydrate: 42g
Protein: 4g

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