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Apple Crumble Cupcakes

Warm, cinnamon-scented apples tucked into tender vanilla cupcakes, topped with a buttery crumble that bakes up crisp. Each cupcake is its own perfect portion, delivering big 'apple crumble' flavor without the need for a full pie.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crumble topping
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold unsalted butter, cut into small cubes Keep it cold for better crunch.
For the apple filling
  • 3 medium apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and diced Diced small for quicker softening.
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour For thickening apple filling.
For the cupcake batter
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt Keeps the batter moist.
  • 1/4 cup milk
  • Caramel sauce for drizzling Optional, for a fancier finish.
  • Powdered sugar for dusting Optional, for serving.

Method
 

Preparation of Crumble
  1. In a medium bowl, mix 1 cup flour, brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Add the cold butter cubes and cut them in until you have coarse crumbs. Refrigerate while you prep everything else.
Preparation of Apple Filling
  1. In another medium bowl, toss the diced apples with 2 tablespoons granulated sugar, lemon juice, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon flour.
Cupcake Batter
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and 3/4 cup granulated sugar until fluffy. Beat in the eggs one at a time, mixing in the vanilla.
  4. In a small bowl, stir sour cream (or yogurt) with the milk until smooth.
  5. Add dry ingredients to butter mixture in additions, alternating with sour cream mixture, mixing just until smooth.
Assembly and Baking
  1. Spoon about 2 tablespoons of batter into each liner, add 2 tablespoons of apple filling, then sprinkle the chilled crumble topping over each cupcake.
  2. Bake for 20–25 minutes, until a toothpick comes out clean.
  3. Cool briefly in the tin, then move to a wire rack. Drizzle with caramel sauce and/or dust with powdered sugar before serving.

Notes

For best results, dice apples small and keep the crumble cold. Store in a covered container at room temperature for short-term or refrigerate for longer storage.