Get ready to elevate your dessert game with these delightful Apple Crumble Cupcakes! This recipe transforms the comforting flavors of traditional apple crumble into a portable, individual treat that’s perfect for bake sales, afternoon tea, or simply satisfying your sweet cravings.
Key Ingredients for Apple Crumble Cupcakes
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup finely chopped fresh apples (such as Gala, Fuji, or Honeycrisp), peeled if desired
For the Crumble Topping:
- ½ cup all-purpose flour
- ⅓ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- Pinch of salt
- ¼ cup (½ stick) cold unsalted butter, cut into small cubes
For the Apple Filling (Optional but Recommended):
- 1 cup diced fresh apples
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice
How to Make Apple Crumble Cupcakes
Whip up these unbelievably easy and incredibly satisfying Apple Crumble Cupcakes in under an hour, perfect for a quick treat. Each bite explodes with warm, spiced apple flavors nestled in a tender cake, all crowned with a buttery, crisp crumble. This recipe is ideal for beginners and seasoned bakers alike, offering a comforting taste of home in every delightful cupcake wrapper. Prep time is approximately 25 minutes, with baking taking around 20-25 minutes.
Step-by-Step Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it well.
- Prepare the Crumble Topping: In a medium bowl, whisk together the ½ cup flour, ⅓ cup brown sugar, ¼ teaspoon cinnamon, and a pinch of salt. Add the cold, cubed butter. Using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside in the refrigerator to keep cold.
- Prepare the Apple Filling (Optional): If using the apple filling, combine 1 cup diced apples, 1 tablespoon granulated sugar, ½ teaspoon cinnamon, and 1 teaspoon lemon juice in a small bowl. Toss to coat. You can lightly sauté this mixture for 5-7 minutes until the apples are slightly tender if you prefer a softer filling.
- Combine Dry Ingredients for Cupcakes: In a separate medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg.
- Cream Butter and Sugar: In a large bowl, beat the ½ cup softened butter and 1 cup granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the 2 large eggs, one at a time, making sure to scrape down the sides of the bowl after each addition. Stir in the 1 teaspoon vanilla extract.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with ½ cup milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix. The batter will be thick.
- Fold in Chopped Apples: Gently fold in the 1 cup finely chopped apples into the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Add Apple Filling (Optional): If you made the optional apple filling, spoon about 1-2 teaspoons of the apple mixture into the center of each cupcake batter.
- Top with Crumble: Generously sprinkle the chilled crumble topping over the batter in each muffin cup.
- Bake: Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Apple Crumble Cupcakes
These Apple Crumble Cupcakes are an absolute dream for anyone who adores the comforting embrace of a classic apple crumble. The star attraction is undoubtedly the perfect marriage of a moist, spiced cake infused with tender apple chunks, all crowned with that irresistible, crunchy, buttery crumble topping that mimics the very best part of a traditional crumble. They offer a delightful portability that a full-sized crumble simply can’t provide, making them ideal for on-the-go enjoyment or sharing.
Not only do these cupcakes deliver an explosion of warm, baked apple and cinnamon flavor that rivals any beloved pie or cobbler, but they also present a fantastic cost-saving opportunity. By whipping them up at home, you bypass the higher prices of bakery treats, enjoying a gourmet dessert without the premium cost. The homemade appeal, coupled with the ability to customize your apple filling and crumble ratio, makes these Apple Crumble Cupcakes a truly special indulgence. Don’t hesitate – bake a batch today and experience the simple joy!
Storing and Reheating Tips
Storing Apple Crumble Cupcakes:
Properly stored, your delicious Apple Crumble Cupcakes will stay fresh and delightful.
- At Room Temperature: Once completely cooled, store the cupcakes in an airtight container at room temperature for up to 2 days. This is best for them if they don’t have any frosting or creamy elements.
- In the Refrigerator: For longer storage, or if your cupcakes have a cream cheese frosting or a softer filling, place them in an airtight container in the refrigerator. They will keep well for up to 3-4 days.
Reheating Apple Crumble Cupcakes:
While these cupcakes are wonderful at room temperature, a gentle reheat can revive their cozy warmth.
- Oven Reheat: For the best results, preheat your oven to 300°F (150°C). Place the cupcakes on a baking sheet and warm them for 5-7 minutes, or until heated through. This method helps to crisp up the crumble topping again.
- Microwave Reheat: For a quicker option, microwave one or two cupcakes on a microwave-safe plate for 10-15 seconds on 50% power. Be careful not to overheat, as this can make them tough.
Freezing Apple Crumble Cupcakes:
These cupcakes freeze beautifully, making them perfect for future cravings or advance preparation.
- Freezing: Make sure the cupcakes are completely cooled. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or airtight container. They can be frozen for up to 3 months.
- Thawing: To thaw, remove the cupcakes from the freezer and let them come to room temperature in their wrapping. This can take a couple of hours. You can then gently reheat them in the oven as described above for the best texture.
Final Thoughts
These Apple Crumble Cupcakes are a wonderfully simple yet incredibly satisfying dessert that brings the comforting flavors of home right to your fingertips. Give them a try, and you’ll find yourself reaching for this recipe again and again!
Apple Crumble Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the ½ cup flour, ⅓ cup brown sugar, ¼ teaspoon cinnamon, and a pinch of salt. Add the cold, cubed butter. Using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside in the refrigerator to keep cold.½ cup all-purpose flour, ⅓ cup packed light brown sugar, ¼ teaspoon ground cinnamon, Pinch salt, ¼ cup cold unsalted butter, cut into small cubes
- If using the apple filling, combine 1 cup diced apples, 1 tablespoon granulated sugar, ½ teaspoon cinnamon, and 1 teaspoon lemon juice in a small bowl. Toss to coat. You can lightly sauté this mixture for 5-7 minutes until the apples are slightly tender if you prefer a softer filling.1 cup diced fresh apples, 1 tablespoon granulated sugar, ½ teaspoon ground cinnamon, 1 teaspoon lemon juice
- In a separate medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- In a large bowl, beat the ½ cup softened butter and 1 cup granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the 2 large eggs, one at a time, making sure to scrape down the sides of the bowl after each addition. Stir in the 1 teaspoon vanilla extract.1 teaspoon vanilla extract
- Gradually add the dry ingredients to the butter mixture, alternating with ½ cup milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix. The batter will be thick.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ cup milk
- Gently fold in the 1 cup finely chopped apples into the batter.1 cup finely chopped fresh apples (such as Gala, Fuji, or Honeycrisp), peeled if desired
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- If you made the optional apple filling, spoon about 1-2 teaspoons of the apple mixture into the center of each cupcake batter.1 cup diced fresh apples, 1 tablespoon granulated sugar, ½ teaspoon ground cinnamon, 1 teaspoon lemon juice
- Generously sprinkle the chilled crumble topping over the batter in each muffin cup.½ cup all-purpose flour, ⅓ cup packed light brown sugar, ¼ teaspoon ground cinnamon, Pinch salt, ¼ cup cold unsalted butter, cut into small cubes
- Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.