Delicious Apple Crumble Cupcakes topped with a crunchy crumble and apple slices
|

Apple Crumble Cupcakes

ByAnika Bloom
Spread the love
Jump to Recipe

Apple Crumble Cupcakes: The Perfect Fall Dessert Recipe

Introduction

As the days grow shorter and the air turns crisp, I find myself gravitating toward the comforting embrace of fall flavors. One afternoon, inspired by a sunny visit to a local orchard bursting with apples, I decided to transform the classic apple crumble into a delightful cupcake version. The result? A recipe that embodies the essence of autumn. The warm spices mingle with sweet apples, all encased in moist cupcake goodness, topped with a buttery crumble that takes you back to family gatherings and cozy moments by the fireplace. These Apple Crumble Cupcakes are more than just a treat; they are little bites of nostalgia, with each bite bringing back memories of sharing dessert with loved ones.

Why Make This Recipe

These Apple Crumble Cupcakes are not only delicious, but they also showcase the best of fall’s bounty. Here’s why you will love them:

  • Healthier Indulgence: Made with fresh apples, these cupcakes offer a nutritional boost without sacrificing flavor.
  • Quick and Easy: Ready in about 30 minutes, this dessert is perfect for busy bakers.
  • Family-Approved: Kids and adults alike adore the sweet apple filling paired with the crunchy crumble top.

Ingredients Section

For the Cupcakes

  • 1 ½ cups all-purpose flour (use a gluten-free blend if needed)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter, softened (can substitute with margarine for a dairy-free option)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (or milk with a splash of vinegar as a substitute)

For the Filling

  • 2 medium apples, peeled and diced (Granny Smith or Honeycrisp are great choices)
  • 1 tablespoon lemon juice
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon

For the Crumble Topping

  • ½ cup rolled oats
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup unsalted butter, melted

Freshness Tip: Choose firm apples for the filling to ensure they hold their shape during baking.

Instructions Section (Step-by-Step)

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

Step 2: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 3: In a separate bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).

Step 4: Beat in the eggs one at a time, adding vanilla extract after the second egg. Mix until fully incorporated.

Step 5: Gradually alternate adding the dry flour mixture and buttermilk into the wet ingredients, starting and ending with the flour mixture. Mix until just combined; be careful not to overmix.

Step 6: In another bowl, combine diced apples with lemon juice, brown sugar, and cinnamon. Toss gently to coat.

Step 7: Fill each cupcake liner about halfway with the cupcake batter, then spoon a generous amount of the apple mixture on top, followed by an additional dollop of batter to cover the apples.

Step 8: In a small bowl, mix together rolled oats, flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle this mixture generously over each cupcake.

Step 9: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. The crumble should be golden brown, and the cupcakes may spring back when gently pressed.

Step 10: Once baked, allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips and Variations

  • Storage: Keep cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months.
  • Avoid Watery Filling: Make sure the apples are well coated with sugar and don’t let them sit too long before adding to the batter. This prevents excess moisture.
  • Flavor Variations: Consider adding nuts like walnuts or pecans to the crumble for extra crunch or use different fruits like pears or berries for a unique twist.

Serving Suggestions

These Apple Crumble Cupcakes are delightful on their own, but to elevate the mood, try serving them with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence. Pair them with a warm cup of apple cider or a spiced chai latte for the ultimate fall experience. For a beautiful presentation, dust with powdered sugar and arrange on a rustic wooden platter.

FAQ Section

Can I make this recipe ahead of time?
Yes! The cupcakes can be baked a day in advance. Store them in an airtight container until ready to serve.

Can I freeze the leftovers?
Definitely! Place them in an airtight container or freezer bag. Thaw at room temperature before enjoying.

What can I use instead of buttermilk?
You can substitute buttermilk with regular milk by adding a teaspoon of vinegar or lemon juice to make it curdle.

How do I prevent the dish from becoming watery?
Ensure your apple pieces are well-coated with sugar and don’t let them sit too long before adding them to the cupcake batter.

Can I make this vegetarian or dairy-free?
Yes! Use dairy-free butter and substitute buttermilk with a non-dairy alternative like almond milk.

Conclusion

These Apple Crumble Cupcakes hold a special place in my heart, as they represent the warm, inviting essence of the autumn season. They are perfect for sharing during gatherings with friends and family, creating moments of connection and joy. I encourage you to give this recipe a try and make it your own. Whether you add your favorite spices or share them with a loving gathering, they are sure to bring smiles and warmth to your table. Share your baking experience with me – I can’t wait to hear how they turn out for you!

Delicious Apple Crumble Cupcakes topped with a crunchy crumble and apple slices

Apple Crumble Cupcakes

Delightful cupcakes that combine the classic apple crumble flavors with moist cupcake goodness, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Use a gluten-free blend if needed
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 0.5 cups unsalted butter, softened Can substitute with margarine for a dairy-free option
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk Or milk with a splash of vinegar as a substitute
For the Filling
  • 2 medium apples, peeled and diced Granny Smith or Honeycrisp are great choices
  • 1 tablespoon lemon juice
  • 2 tablespoons brown sugar
  • 0.5 teaspoon ground cinnamon
For the Crumble Topping
  • 0.5 cups rolled oats
  • 0.5 cups all-purpose flour
  • 0.25 cups brown sugar
  • 0.25 teaspoon ground cinnamon
  • 0.25 cups unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
  4. Beat in the eggs one at a time, adding vanilla extract after the second egg. Mix until fully incorporated.
  5. Gradually alternate adding the dry flour mixture and buttermilk into the wet ingredients, starting and ending with the flour mixture. Mix until just combined; be careful not to overmix.
Filling and Assembling
  1. In another bowl, combine diced apples with lemon juice, brown sugar, and cinnamon. Toss gently to coat.
  2. Fill each cupcake liner about halfway with the cupcake batter, then spoon a generous amount of the apple mixture on top, followed by an additional dollop of batter to cover the apples.
  3. In a small bowl, mix together rolled oats, flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle this mixture generously over each cupcake.
Baking
  1. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. The crumble should be golden brown, and the cupcakes may spring back when gently pressed.
  2. Once baked, allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Keep cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Ensure apples are well-coated with sugar and don’t sit too long before adding to batter.
Anika Bloom
Latest posts by Anika Bloom (see all)

Similar Posts