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Apple Crumble Cupcakes

Deliciously simple Apple Crumble Cupcakes featuring moist cake topped with a crunchy apple crumble, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup diced apples any variety you enjoy
For the Crumble Topping
  • 1/2 cup rolled oats
  • 1/4 cup chopped walnuts optional
  • 1 tablespoon brown sugar
  • 1-2 tablespoons melted butter until crumbly

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a large bowl, sift together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until well-combined.
  3. In a separate bowl, whisk together the melted butter, egg, and vanilla extract. Stir this mixture into the dry ingredients until just combined, being careful not to overmix.
  4. Fold in the diced apples gently, ensuring they are evenly distributed throughout the batter.
  5. In a smaller bowl, mix together the rolled oats, chopped walnuts, and brown sugar, then drizzle in melted butter until crumbly.
  6. Spoon the batter into the lined cupcake pan, filling each about two-thirds full. Top generously with the crumble mixture.
Baking
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cupcakes to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

To keep the cupcakes fresh, store in an airtight container at room temperature for up to three days, or refrigerate for up to one week. For longer storage, freeze wrapped in plastic wrap and in a freezer bag for up to three months.