Apple Crumble Cupcakes

Topped with a buttery oat crumble, then a cinnamon and caramel frosting and a decadent drizzle of caramel, these tender spiced cupcakes taste like a cozy fall afternoon.

There’s something so comforting about the scent of baked apples and cinnamon wafting through your kitchen. These smells immediately bring me to childhood and playing in the yard on crisp fall evenings, or jumping into piles of leaves and hearing them crunch under my feet as I walked on the sidewalk. Fall was so fun as a kid, and I had so many favorite treats that combined apple and cinnamon flavors. This cupcake recipe combines some of the best flavors and textures of those nostalgic desserts, and transports me back to sitting on the porch with a fresh-from-the-oven treat.

These Apple Crumble Cupcakes bring together all the cozy charm of a classic apple crumble with a soft and slightly spiced cupcake. Delicious together, they are even better when topped with a cinnamon-sweet frosting and a drizzle of caramel. Each bite is a delightful mix of tender cake, juicy apple, sugary-cinnamon frosting and crumbly topping.

For more irresistible apple desserts, try our Apple Fritter Bread, Dutch Apple Pie, Caramel Apple Pie, or Apple Crisp!

What You’ll Need

This is an overview of the ingredients you’ll need. Scroll down to the printable recipe card below this post for ingredient quantities and full instructions.

All-purpose flour – To give the cupcakes their structure & softness.
Baking powder & baking soda – These help the cupcakes rise and balance the flavors and overall texture.
Salt – This balances the sweetness & brings out the other flavors.
Cinnamon – Warm, sweet & slightly spicy, it adds warmth to the recipe.
Nutmeg – Provides a nut-like richness and a slightly earthy flavor.
Salted butter – Salted butter provides a rich, creamy base for the cupcake batter, crumble topping and the frosting.
Granulated & light brown sugar – Help create a light, fluffy texture in the cupcakes, as well as add sweetness.
Large eggs – Essential for adding moisture and binding the ingredients together.
Vanilla extract – Use my Homemade Vanilla Extract or store-bought vanilla to add sweetness and a subtle warmth to both the cupcakes and the frosting.
Milk – Adds richness and moisture to the cupcake batter.
Granny Smith apples – Bold and tart, these apples hold their shape well and balance the sweetness in the recipe.

Ingredients for making apple crumble cupcakes.

How to Make Apple Crumble Cupcakes

Blend ingredients. Cream butter & sugar then add eggs and vanilla and combine well. Whisk dry ingredients together in a separate bowl. Alternate adding the dry ingredients and the milk to the butter mixture, starting with the dry ingredients.

Adding eggs and vanilla to creamed butter and sugar in a mixing bowl.

Adding dry ingredients to wet ingredients in a mixing bowl.

Add milk. Next add milk to the mixture. Continue to alternate adding dry ingredients and milk, and mix until just combined. Try not to overmix. Gently fold in diced apples.

Fill liners. Fill cupcake liners about 2/3 full. Bake for 12-14 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Make crumble topping. Combine crumble topping ingredients & spread on parchment lined baking sheet. Bake at 375° for 8 minutes, toss with a spatula, rotate pan and bake 8 more minutes, or until golden brown. Break into smaller pieces and set aside to cool.

Unbaked apple cupcakes in a cupcake pan.

Make frosting. Beat butter until creamy. Add cinnamon, caramel & vanilla and blend.

Adding ground cinnamon to soft butter to make frosting.

Cinnamon frosting in a glass mixing bowl.

Assemble cupcakes. Spread a thin layer of buttercream on top of each cupcake. Dip the tops into the crumble topping to coat the buttercream. Then use a star tip to pipe a swirl of buttercream on top of the crumble. Drizzle with caramel sauce and top with a thin apple slice.

An overhead image of cupcakes being frosted then dipped into an oat crumble topping.

Recipe FAQ’s

What type of apples work best for apple crumble cupcakes?

I prefer Granny Smith apples for a few reasons. First, these apples are firm and will hold their shape well, for both the diced apples in the cupcakes and the thin apple slices used as garnish. Also, the slightly tart flavor perfectly balances the sweetness of the cupcake batter, frosting and the caramel drizzle.

Can I make these cinnamon apple crumb cakes gluten-free?

Yes! Use a 1:1 gluten-free flour blend and certified gluten-free oats in the crumble topping.

Is there a difference between apple crumble and apple streusel?

There are some slight differences between these two descriptions. Streusel is a German word, meaning “to sprinkle”, and it’s often a topping that’s baked on. Crumbles can be a full dessert, or adapted as a topping. A big difference tends to be in the ingredients, with streusel topping often fine and buttery, while crumble toppings are often more chunky, including oats for texture.

Do I need to peel the apples that go in the cupcake batter?

Peeling the apples is recommended for a smoother texture within the cupcakes, but you don’t need to peel the thin slices that are used for garnish.

What’s the best way to store rustic apple crumble cupcakes?

These cupcakes can be stored in an airtight container at room temperature for up to 2-3 days. They can last up to 5 days in the refrigerator, but the cupcakes may dry out a bit and become denser if you do this, so it’s best to eat them within 2 days or freeze them unfrosted for longer storage.

Can apple crumble cupcakes be frozen?

Absolutely! After baking the cupcakes and allowing them to completely cool, wrap them in plastic wrap and place in a large Ziploc bag or freezer safe container. Thaw them at room temperature and frost them with fresh cinnamon frosting and add the crumb topping, caramel drizzle and apple slice before serving.

How do I prevent my apple slices from turning brown?

My favorite way is to immediately soak the thinly sliced apples in a bowl of cold water with a teaspoon or two of salt for about 10 minutes, then pat them dry. I have found this works even better than lemon juice or other methods. You can also just wait to add the apple slices until just before serving.

An apple crumble cupcake with a bite taken out of it.

Apple crumble cupcakes on a white plate.

Tips for Success

Do not overmix the batter. Mix the ingredients until just combined; otherwise, your cupcakes may become too dense.
Fill cupcake liners evenly. Using a cookie scoop to fill the cupcake liners will keep all your cupcakes the same size, ensuring they bake evenly.
Cool before frosting. Be sure to allow the cupcakes to cool all the way before adding any frosting on top; otherwise, the frosting will melt into the cupcakes and the crumble won’t stick as well.
Use room temperature ingredients. Letting the eggs, butter, and milk come to room temperature before mixing them will create a smoother, evenly mixed batter.