Apple Crumble Cupcakes
These apple crumble cupcakes combine a moist vanilla base with spiced apple filling and a crunchy crumble topping.
Equipment
- muffin tin
- mixing bowls
Ingredients
For the Crumble Topping
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup cold unsalted butter cut into small cubes
For the Apple Filling
- 3 medium apples peeled, cored, and diced (such as Honeycrisp, Gala, or Fuji)
- 2 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon all-purpose flour
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- ¼ cup milk
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Make the crumble topping: Mix flour, brown sugar, cinnamon, and nutmeg in a bowl. Cut in butter until mixture resembles coarse crumbs. Refrigerate until needed.
- Prepare the apple filling: Toss diced apples with sugar, lemon juice, cinnamon, nutmeg, and flour until evenly coated.
- Make the cupcake batter: Whisk flour, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter and sugar until light. Add eggs one at a time, then vanilla. Alternate adding dry ingredients with sour cream and milk.
- Fill cupcake liners halfway with batter. Add a spoonful of apple filling to each, then top with remaining batter. Sprinkle crumble topping generously over each.
- Bake for 18-22 minutes until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days. For best texture, reheat briefly before serving.