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.
Servings: 12 cupcakes
Equipment
Ingredients
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
For the cupcakes
- Preheat the 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. Set aside.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
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.1/2 cup salted butter, 3/4 cup (150g) granulated sugar, 1/4 cup (50g) light brown sugar
- Add the eggs and vanilla extract, mix until combined.2 large eggs, 1 teaspoon pure vanilla extract
- Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix. Gently fold in the diced apples.1/2 cup milk, 1 cup peeled and finely diced Granny Smith apple
- Fill each cupcake liner about ⅔ full. Bake for 12-14 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and cool completely on a wire rack.
For the crumble topping
- Preheat the oven to 375°F (191°C). In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and nutmeg. Stir in the melted butter until clumps form. Add the oats and gently mix to create a crumbly texture.1/2 cup (71g) all-purpose flour, 1/2 cup (100g) light brown sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/2 teaspoon baking powder, 1/4 cup salted butter, 1/2 cup rolled oats
- Spread the crumble mixture onto a parchment-lined baking sheet. Bake for 8 minutes, then toss the crumble with a spatula. Rotate the pan and bake for another 8 minutes, or until the crumble is golden brown. Use a spoon to break it up and create smaller pieces. Set aside to cool.
For the frosting
- In a large mixing bowl, beat the butter until light and creamy. Add the cinnamon, caramel, and vanilla extract and mix to combine.1 1/2 cups salted butter, 1 Tablespoon ground cinnamon, 1 teaspoon pure vanilla extract, 2 teaspoons caramel sauce
- Gradually add the powdered sugar while mixing on medium speed, until the buttercream is smooth and fluffy. Transfer half the buttercream to a piping bag with a large star tip.3 1/2 cups (420g) powdered sugar
Assembly
- Spread a thin layer of the buttercream onto each cupcake. Dip the tops into the crumble topping to coat the buttercream. With the star tip, pipe a swirl of buttercream on top of the crumble. Drizzle with caramel sauce and garnish with an apple slice. Enjoy!Extra caramel sauce, Thin apple slices
Notes
To store: 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.
To freeze: 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.
Nutrition
Calories: 660kcal | Carbohydrates: 83g | Protein: 4g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 511mg | Potassium: 107mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1129IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg
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