Apple Crumble Cupcakes: Spiced Fall Treat (Print Version)

Bake delicious Apple Crumble Cupcakes with warm spices and crunchy topping. A fall dessert recipe for cozy evenings.

# Recipe Info:

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

# Ingredients:

→ Cupcake Essentials

01 - 1 ½ cups all-purpose flour
02 - ½ cup granulated sugar
03 - ½ cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - ½ cup whole milk
06 - 1 ½ tsp baking powder
07 - ¼ tsp baking soda
08 - 1 tsp vanilla extract

→ Apple Filling Flavors

09 - 2 cups diced apples (Granny Smith, Honeycrisp mix)
10 - 1 tbsp brown sugar
11 - 1 tsp ground cinnamon
12 - ¼ tsp ground nutmeg
13 - 1 tsp lemon juice

→ Crumble Topping Goodness

14 - ½ cup all-purpose flour
15 - ¼ cup rolled oats
16 - ¼ cup brown sugar
17 - 4 tbsp unsalted butter, cold and cubed
18 - Pinch of salt

→ Finishing Touches (Optional Glaze)

19 - ½ cup powdered sugar
20 - 1-2 tbsp milk or cream
21 - ¼ tsp vanilla extract

# Instructions:

01 - First things first, get those apples ready! Peel, core, and dice about two cups of your chosen apples. I like a mix of tart Granny Smiths and sweet Honeycrisps; it gives the filling a nice balance. Toss them in a bowl with a tablespoon of brown sugar, a teaspoon of cinnamon, and a tiny squeeze of lemon juice. The lemon keeps them from browning and brightens the flavor. This is where the kitchen starts to smell amazing, honestly, it's my favorite part of making these Apple Crumble Cupcakes.
02 - Next, let's tackle the crumble. In a medium bowl, combine half a cup of all-purpose flour, a quarter cup of rolled oats, a quarter cup of brown sugar, and a pinch of salt. Now, cut in four tablespoons of *cold* unsalted butter. You can use your fingers or a pastry blender until it looks like coarse crumbs. I always forget to use cold butter and end up with a slightly greasier crumble, so learn from my oops and keep it chilled! Pop this in the fridge while you make the cupcake batter.
03 - Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin. In a large bowl, cream together half a cup of softened butter and half a cup of granulated sugar until it’s light and fluffy. Beat in two large eggs, one at a time, until just combined. Then, in a separate bowl, whisk together one and a half cups of flour, one and a half teaspoons of baking powder, and a quarter teaspoon of baking soda. Gradually add the dry ingredients to the wet, alternating with half a cup of milk, starting and ending with the flour. Don't overmix! Lumps are okay, honestly.
04 - Divide the cupcake batter evenly among the 12 lined muffin cups. This is where I sometimes get a little messy, batter everywhere! Spoon a heaping tablespoon of your prepared apple filling into the center of each cupcake batter. Don't push it all the way to the bottom, just let it nestle in. Sprinkle a generous amount of that chilled crumble topping over each cupcake. Bake for 18-22 minutes, or until a toothpick inserted into the cake part comes out clean. The kitchen will smell incredible, trust me.
05 - Once they're golden brown and baked through, let the Apple Crumble Cupcakes cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy bottoms, a mistake I made early on. While they cool, you can whisk together a simple glaze: half a cup of powdered sugar with a tablespoon or two of milk and a splash of vanilla extract. Drizzle it over the cooled cupcakes for an extra touch of sweetness. Honestly, sometimes I skip it, they're good enough on their own!
06 - Once the glaze sets (if you used it), these Apple Crumble Cupcakes are ready to be devoured! They're best enjoyed slightly warm, I think. The crumble will be crisp, the apples tender and spiced, and the cupcake soft and moist. It’s such a satisfying treat, especially on a chilly afternoon. I love seeing the little bits of apple peeking out from under the crumble, just makes them feel so rustic and homemade.

# Notes:

01 - Don't overmix the batter, or your cupcakes get tough, trust me!
02 - You can prep the apple filling a day ahead, saves a ton of time.
03 - Ran out of brown sugar for the crumble? Granulated works, but it's not quite the same.
04 - A tiny scoop of vanilla bean ice cream with a warm cupcake? Pure magic.

# Tools You'll Need:

01 - 12-cup muffin tin
02 - cupcake liners
03 - mixing bowls
04 - whisk
05 - rubber spatula
06 - measuring cups and spoons
07 - wire rack

# Nutrition Facts (Per Serving):

Calories: 300-350
Total Fat: 15-20g
Total Carbohydrate: 40-50g
Protein: 3-5g

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