Apple Crumble Cupcakes

If autumn had a flavor, it would be these Apple Crumble Cupcakes — soft, spiced cupcakes filled with tender apples and topped with a buttery crumble. Every bite tastes like a warm hug on a crisp fall day.

These cupcakes are perfect for anyone who loves the cozy comfort of apple pie but wants the convenience (and charm!) of a handheld treat. Whether you’re baking for a fall gathering, Thanksgiving dessert table, or just because you love apples and cinnamon, this recipe is simple, nostalgic, and oh-so-delicious.

Recipe Info

Ingredients You’ll Need

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• 1 cup finely diced apples (such as Honeycrisp or Granny Smith)

For the Crumble Topping:

• ½ cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ½ tsp cinnamon
• 4 tbsp unsalted butter, cold and cubed

Optional Frosting (for extra indulgence):

• 1 cup heavy cream, whipped
• 2 tbsp powdered sugar
• Drizzle of caramel sauce for topping

Step-By-Step Instructions

1. Preheat the Oven:
   Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Prepare the Crumble:
   In a small bowl, mix flour, both sugars, and cinnamon. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Refrigerate while you prepare the batter.
3. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Cream Butter and Sugar:
   In a large bowl, beat softened butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine the Batter:
   Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Fold in the diced apples until evenly distributed.
6. Fill and Top:
   Divide batter evenly among the cupcake liners, filling each about ¾ full. Sprinkle a generous layer of the prepared crumble topping over each cupcake.
7. Bake to Golden Perfection:
   Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
8. Frost (Optional):
   If desired, top each cupcake with a dollop of whipped cream and drizzle lightly with caramel sauce for extra indulgence.

Helpful Notes & Tips

• Best Apples: Use tart varieties like Granny Smith for balance, or Honeycrisp for natural sweetness.
• Don’t overmix: Mix just until combined to keep your cupcakes soft and fluffy.
• Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5.
• Make ahead: You can bake and freeze cupcakes (unfrosted) for up to 2 months.

Recipe Variations

• Maple Twist: Add 1 tablespoon of maple syrup to the batter for extra fall flavor.
• Nutty Crunch: Mix chopped pecans or walnuts into the crumble for added texture.
• Vegan Version: Use plant-based butter, almond milk, and flax eggs — still deliciously cozy!

Serving Suggestions

These Apple Crumble Cupcakes pair perfectly with:

• A cup of hot apple cider or chai latte
• A scoop of vanilla ice cream for a warm-and-cold treat combo
• A drizzle of caramel sauce or a sprinkle of cinnamon sugar right before serving

Conclusion

These Apple Crumble Cupcakes bring all the warmth of a homemade apple pie in an easy, hand-held dessert. They’re cozy, spiced just right, and perfect for sharing — though you might not want to!

Bake a batch on a crisp fall afternoon, let your kitchen fill with the scent of cinnamon and apples, and enjoy one fresh from the oven. It’s pure autumn happiness in cupcake form.