Description
Warm Apple Crumble Cupcakes blend the comforting flavors of autumn with the convenience of cupcakes. They feature a moist, spiced cake base filled with tender, cinnamon-infused apples and topped with a crisp, buttery crumble.
Ingredients
- For the Cupcakes: 1 ½ cups (190g) all-purpose flour, sifted; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; ½ cup (113g) unsalted butter, softened; 1 cup (200g) granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; ½ cup (120ml) buttermilk
- For the Apple Filling: 1 ½ cups diced apples; 2 tablespoons unsalted butter; 2 tablespoons light brown sugar, packed; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 tablespoon water; 1 teaspoon cornstarch; A pinch of salt
- For the Crumble Topping: ½ cup (60g) all-purpose flour; ¼ cup (50g) light brown sugar, packed; ¼ teaspoon ground cinnamon; ¼ cup (56g) unsalted butter, cold and cubed; 1 tablespoon old-fashioned rolled oats (optional)
- Optional Glaze/Garnish: Powdered sugar; Caramel sauce
Instructions
- Prepare the apple filling: Sauté diced apples with butter, brown sugar, cinnamon, nutmeg, salt, water, and cornstarch until thickened. Cool completely.
- Make the crumble topping: Whisk together flour, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form. Stir in oats if using. Chill.
- Prepare cupcake batter: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan. Whisk together dry ingredients for cupcakes. Cream butter and sugar, add eggs one at a time, then vanilla. Alternate adding dry ingredients and buttermilk until just combined.
- Bake cupcakes: Fill liners two-thirds full and bake for 18-22 minutes until a skewer comes out clean. Cool in pan for 5 minutes, then on a wire rack completely.
- Assemble cupcakes: Core cooled cupcakes. Fill with apple filling. Top generously with crumble topping.
- Garnish and serve: Optionally dust with powdered sugar or drizzle with caramel sauce.
- Store: Store in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days.
Notes
- Ensure butter and eggs are at room temperature for optimal cupcake texture.
- Cool the apple filling completely before assembly to prevent soggy cupcakes.
- Do not overmix the cupcake batter.
- Allow cupcakes to cool completely before coring and filling.
- Gently warm refrigerated cupcakes before serving for best texture.
- Prep Time: 45 Minutes
- Cook Time: 25 Minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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