Rustic Apple Crumble Cupcakes: Fall Spiced Treats (Print Version)

Apple Crumble Cupcakes bring the comforting taste of fall to your kitchen. Warm spices, tender apples, and a crumbly topping make these a sweet, easy treat.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cupcake Base

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup (1 stick) unsalted butter, softened
06 - 1/2 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1/2 cup milk

→ Apple Filling

10 - 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, diced
11 - 1 tablespoon granulated sugar
12 - 1 tablespoon light brown sugar
13 - 1/2 teaspoon ground cinnamon
14 - Pinch of ground nutmeg

→ Crumble Topping

15 - 1/2 cup all-purpose flour
16 - 1/4 cup rolled oats
17 - 1/4 cup packed light brown sugar
18 - 1/2 teaspoon ground cinnamon
19 - 3 tablespoons cold unsalted butter, cut into small pieces
20 - Tiny pinch of salt

→ Flavor Boosters

21 - Extra pinch of ground cardamom (optional, for filling or crumble)
22 - Chopped pecans or walnuts (optional, for crumble)

# Instructions:

01 - First things first, get your oven preheating to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Then, peel, core, and dice your apples into small, uniform pieces. I usually aim for about 1/4 to 1/2 inch cubes. This is where I always get a little messy, apple peels everywhere! Toss the diced apples in a medium bowl with 1 tablespoon of granulated sugar, 1 tablespoon of brown sugar, 1/2 teaspoon of cinnamon, and a pinch of nutmeg. Give it a good stir to coat them all. They’ll soften slightly while you work on the rest.
02 - In a separate small bowl, let’s make that glorious crumble. Combine 1/2 cup all-purpose flour, 1/4 cup rolled oats, 1/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and a tiny pinch of salt. Now, cut in 3 tablespoons of cold unsalted butter. You can use a pastry blender, two forks, or just your fingertips—I usually go with my fingers because it's quicker and I like the feel. Work it until the mixture resembles coarse crumbs. Don't overmix, you want those little buttery bits for crunch! Set this aside for a bit.
03 - In a large bowl, cream together 1/2 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. This is where the magic starts to happen, you can see it getting pale and airy! Beat in 2 large eggs, one at a time, making sure each is fully incorporated before adding the next. Don't worry if it looks a little curdled, it'll come together. Stir in 1 teaspoon of vanilla extract. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Add the dry ingredients to the wet ingredients in three additions, alternating with 1/2 cup milk, beginning and ending with the dry. Mix until just combined. Don't overmix, seriously! Lumps are okay.
04 - Divide about two-thirds of the cupcake batter evenly among the 12 lined muffin cups. Each cup will get a spoonful or two. Now, take your spiced apple mixture and spoon a generous tablespoon or so over the batter in each cup. You don’t need to be super neat, a little rustic charm is good! Gently press the apples down a bit into the batter. Then, dollop the remaining cupcake batter over the apples in each cup, spreading it carefully to cover. This creates a lovely apple layer in the middle. I sometimes get a bit messy here, but it’s fine, it bakes out!
05 - Finally, sprinkle your prepared crumble topping generously over each cupcake. Make sure every single one gets a good crown of that buttery, oat-y goodness. Don't be shy! Pop the muffin tin into your preheated oven. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean, or with just a few moist crumbs. My oven runs hot, so I usually check at 18 minutes. The kitchen will smell absolutely incredible, like pure autumn heaven!
06 - Once they’re golden brown and baked through, carefully remove the muffin tin from the oven. Let the Apple Crumble Cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. The smell of warm apples and cinnamon wafting through the house is just the best. I always sneak one when it's still warm, even though I know I should wait. They look so inviting, with that golden crumble on top and the peek of apple inside. Enjoy!

# Notes:

01 - Don't overmix the cupcake batter, or they'll be tough! I learned that the hard way.
02 - Store these Apple Crumble Cupcakes in an airtight container at room temp for up to 3 days. They also freeze beautifully.
03 - No fresh apples? Canned pie filling works in a pinch, just reduce the sugar a bit in the filling.
04 - A dollop of vanilla bean ice cream or a drizzle of caramel sauce takes these over the top.

# Equipment Needed:

01 - 12-cup muffin tin
02 - paper liners
03 - large mixing bowls
04 - small mixing bowls
05 - whisk
06 - rubber spatula
07 - pastry blender (optional)
08 - cooling rack

# Nutrition (Per Serving):

Calories: 300 Calories
Total Fat: 15g
Total Carbohydrate: 40g
Protein: 4g

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