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Apple Crumble Cupcakes

Soft, fluffy cupcakes infused with sweet baked apples, topped with a crunchy crumble for a delightful contrast. Perfect for gatherings and cozy nights.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Baking, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour Key base ingredient for the cupcake batter.
  • 1 cup sugar Adds sweetness to the cupcakes.
  • 1 tsp baking powder Leavening agent.
  • ½ tsp baking soda Helps the cupcakes rise.
  • ½ tsp salt Enhances flavor.
  • ½ cup unsalted butter, softened Provides moisture and richness.
  • 2 large eggs Essential for texture.
  • 1 tsp vanilla extract Adds flavor.
  • 1 cup diced apples, peeled Fruits add moisture and flavor.
For the Crumble Topping
  • ½ cup all-purpose flour Base of the crumble topping.
  • ½ cup brown sugar Provides sweetness and moisture.
  • ¼ cup cold unsalted butter, cubed Makes the crumble crispy.
  • ½ tsp cinnamon Adds warmth and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a cupcake tin by lining it with cupcake liners.
  2. In a medium mixing bowl, whisk together 1 cup of flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a large bowl, beat the softened butter until creamy. Add in the eggs and vanilla extract, mixing until the mixture is smooth.
  4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix! Gently fold in the diced apples.
  5. In another bowl, combine ½ cup flour and brown sugar. Add the cold butter and mix until crumbly. Sprinkle in the cinnamon, mixing until incorporated.
Baking
  1. Divide the cupcake batter evenly among the lined cupcake tins. Top each cupcake with a generous amount of crumble topping.
  2. Place the cupcakes in the oven and bake for around 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cupcakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. To reheat, microwave for 10-15 seconds or warm in the oven.