Apple Crumble Cupcakes (Tastes Just Like Pie!)

Is there anything better than the smell of apples and cinnamon baking in the oven? It is the official scent of autumn, and these Apple Crumble Cupcakes capture it perfectly. Imagine a tender, spiced cupcake studded with tiny bits of fresh apple, topped with a generous mound of buttery, crunchy streusel, and finished with a light vanilla drizzle.

These cupcakes solve the biggest problem with apple desserts: the dreaded soggy bottom. By dicing the apples small and tossing them in a little flour, they stay suspended in the batter rather than sinking. The result is a cupcake that tastes like a warm apple pie à la mode, but in a convenient, handheld form. Get ready to welcome sweater weather with a batch of these beauties.

Ingredients

Yields 12 standard cupcakes.

For the Crumble Topping:

• ½ cup (65g) all-purpose flour
• ⅓ cup (40g) old-fashioned rolled oats
• ⅓ cup (65g) light brown sugar, packed
• ½ teaspoon ground cinnamon
• Pinch of salt
• ¼ cup (60g) unsalted butter, melted

For the Apple Cupcakes:

• 1 ½ cups (190g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) light brown sugar, packed
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup (120g) sour cream or plain Greek yogurt
• 1 ½ cups (about 2 small apples) peeled and finely chopped apples (Granny Smith or Honeycrisp work well)
• 1 tablespoon all-purpose flour (for coating apples)

For the Vanilla Drizzle (Optional):

• ½ cup (60g) powdered sugar, sifted
• 1-2 tablespoons milk or heavy cream
• ¼ teaspoon vanilla extract

Step-by-Step Instructions

1. Make the Crumble Topping:

1. In a small bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
2. Pour the melted butter over the mixture and stir with a fork until clumps form. The mixture should look like wet sand with some larger pebbles.
3. Spread the clumps on a small parchment-lined baking sheet and refrigerate while you prepare the cupcake batter. This helps them hold their shape.

2. Prepare for Baking:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a small bowl, toss the finely chopped apples with 1 tablespoon of flour. This coating helps prevent them from sinking to the bottom.

3. Make the Cupcake Batter:

1. In a large bowl using a hand mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy (about 2-3 minutes).
2. Add the eggs one at a time, beating well after each addition. Scrape down the bowl, then mix in the vanilla extract.
3. With the mixer on low, add half of the dry ingredients, mixing until just combined. Add the sour cream, then the remaining dry ingredients. Mix until the flour just disappears. Do not overmix.
4. Gently fold in the floured apple pieces using a rubber spatula until evenly distributed.

4. Assemble and Bake:

1. Scoop the batter evenly into the prepared cupcake liners, filling them about ¾ full.
2. Remove the crumble topping from the refrigerator. Sprinkle a generous amount of the crumble over each cupcake, gently pressing it down so it adheres.
3. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
4. Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

5. Add the Drizzle:

1. Once the cupcakes are completely cool, prepare the drizzle. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract. Add more milk a few drops at a time until you reach a thick but drizzling consistency.
2. Drizzle the glaze over the cooled cupcakes using a spoon or a piping bag with a tiny tip cut off. Let the glaze set for about 15 minutes before serving.

Summary

Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes

Yield: 12 cupcakes

Difficulty: Easy

Frequently Asked Questions

Can I make these into muffins instead?

Absolutely! To turn these into apple crumble muffins, simply omit the vanilla drizzle on top. The baking time may remain roughly the same, but start checking for doneness at 18 minutes.

How do I store these cupcakes?

Store any leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Note that the crumble topping will soften slightly over time, which is part of their charm!

Can I freeze apple crumble cupcakes?

Yes, these freeze well. Freeze the cupcakes without the drizzle. Wrap them individually in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature, then add the fresh vanilla drizzle before serving.

Do I have to peel the apples?

For the best texture in a cupcake, yes, peeling is recommended. The peel can become chewy and tough in such a small, tender crumb. A peeled apple ensures every bite is smooth and soft.