Description
Delight in these Apple Crumble Cupcakes, featuring moist spiced cupcakes filled with diced Granny Smith apples, topped with a buttery cinnamon crumble, creamy caramel cinnamon frosting, and garnished with fresh apple slices and caramel drizzle. Perfect for fall or any time you crave a warm, comforting dessert.
Ingredients
Scale
Cupcakes
- 1 1/2 cups (212g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup salted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
- 1 cup peeled and finely diced Granny Smith apple
Crumble Topping
- 1/2 cup (71g) all-purpose flour
- 1/2 cup (100g) light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/8 teaspoon ground nutmeg
- 1/4 cup salted butter, melted
- 1/2 cup rolled oats
Frosting
- 1 1/2 cups salted butter, softened
- 1 Tablespoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 teaspoons caramel sauce
- 3 1/2 cups (420g) powdered sugar
Garnish
- Extra caramel sauce
- Thin apple slices
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (177°C) and line a 12-count cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to combine well. In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy. Add the eggs and vanilla extract and mix until smoothly combined. Alternately add the dry ingredients and milk beginning and ending with the dry ingredients, mixing just until combined to avoid overmixing. Gently fold in the finely diced Granny Smith apples. Divide the batter evenly into the cupcake liners about two-thirds full.
- Bake the Cupcakes: Place the cupcakes in the preheated oven and bake for 12-14 minutes or until a toothpick inserted into the center comes out clean. Remove cupcakes from the oven and allow them to cool completely on a wire rack.
- Make the Crumble Topping: Increase oven temperature to 375°F (191°C). In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and nutmeg. Stir in the melted butter until the mixture forms clumps, then add the rolled oats and gently toss to create a crumbly texture. Spread the crumble evenly over a parchment-lined baking sheet. Bake for 8 minutes, use a spatula to toss the crumble to ensure even baking, rotate the pan, and bake for an additional 8 minutes or until golden brown. Break up any large clumps with a spoon and let cool completely.
- Prepare the Frosting: In a large bowl, beat the softened butter until creamy and light. Add cinnamon, caramel sauce, and vanilla extract, mixing until fully incorporated. Gradually add the powdered sugar while mixing on medium speed until the buttercream is smooth, fluffy, and spreadable. Transfer half the buttercream to a piping bag fitted with a large star tip.
- Assemble the Cupcakes: Spread a thin layer of cinnamon caramel buttercream onto each cooled cupcake. Dip the tops into the prepared crumble topping so it adheres to the frosting. Next, pipe a swirl of the remaining buttercream on top of the crumble using the star tip. Drizzle with extra caramel sauce and garnish each cupcake with a thin apple slice. Serve immediately and enjoy!
Notes
- To store: Keep cupcakes in an airtight container at room temperature for 2-3 days. Refrigeration can extend the shelf life to 5 days but may cause dryness and density; best consumed within 2 days if refrigerated.
- To freeze: After baking and cooling cupcakes completely, wrap individually in plastic wrap and store in a freezer-safe container or zip-top bag. Thaw at room temperature before frosting, adding the crumble topping, caramel drizzle, and apple garnish for best results.
- Use Granny Smith apples for a tart contrast that balances the sweetness nicely.
- Do not overmix the batter to maintain tender cupcakes.
- Make sure crumble topping is fully cooled before applying to maintain its texture.
