Description
A delightful fusion of classic apple crumble and moist vanilla cupcakes, featuring tender spiced apple filling and a crunchy streusel topping. Perfect for any autumn gathering.
Ingredients
Scale
- 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 (1 stick) cold unsalted butter, cut into small cubes
- 3 medium apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and diced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Prepare Apple Filling: Finely dice apples. In a skillet, combine apples with 2 tbsp granulated sugar, 1 tbsp lemon juice, 1 tsp cinnamon, and 1/4 tsp nutmeg. Cook until tender. Stir in 1 tbsp all-purpose flour to thicken. Transfer to a shallow dish and cool completely.
- Make Crumble Topping: In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup light brown sugar, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Cut in 1/2 cup cold, cubed butter until coarse crumbs form. Chill the mixture until ready to use.
- Prepare Cupcake Batter: Preheat oven to 350°F (175°C) and line a 12-cup muffin pan. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt. Prepare wet ingredients as per standard cupcake recipe, then gradually combine with dry ingredients until just mixed, avoiding overmixing.
- Bake Cupcakes: Divide the cupcake batter evenly among the 12 prepared liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Assemble and Finish: Once cupcakes are completely cool, use a corer or small knife to cut a hole in the center of each. Fill generously with the cooled apple filling. Top each cupcake with the chilled crumble topping. Optionally, dust with powdered sugar or drizzle with caramel sauce before serving.
- Storage: Store finished cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days. For best flavor and texture, allow refrigerated cupcakes to come to room temperature, or gently warm in the microwave before serving.
Notes
- Use your favorite type of apple for the filling.
- Feel free to add nuts to the crumble topping for extra crunch.
- This recipe can be halved for a smaller batch.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg