Ingredients
Equipment
Method
- In a medium bowl, whisk together 1 cup of all-purpose flour, ½ cup packed light brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Cut in ½ cup of cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/2 cup cold unsalted butter, cut into small cubes
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg
- In a large bowl, cream together 1 cup of softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.1 cup unsalted butter, softened, 1 3/4 cups granulated sugar, 2 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Gently fold in 1 ½ cups of finely diced tart apples.2 1/2 cups all-purpose flour, 1 cup buttermilk, at room temperature, 1 1/2 cups finely diced tart apples
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle a generous amount of the prepared apple crisp topping over the batter in each cup.
- Bake for 18-22 minutes, or until a wooden skewer 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.
- While the cupcakes are cooling, prepare the caramel drizzle. In a medium saucepan, combine 1 cup granulated sugar and ¼ cup water. Cook over medium heat, stirring until the sugar is dissolved. Once dissolved, stop stirring and let the mixture simmer until it turns an amber color. This will take about 5-10 minutes.1 cup granulated sugar, 1/4 cup water
- Carefully and slowly whisk in ½ cup of warmed heavy cream. The mixture will bubble vigorously, so be cautious. Continue whisking until smooth. Remove from heat and stir in 2 tablespoons of unsalted butter, ½ teaspoon vanilla extract, and a pinch of salt (if using unsalted butter). Let cool slightly before drizzling.1/2 cup heavy cream, warmed, 2 tablespoons unsalted butter, cut into cubes, 1/2 teaspoon vanilla extract, 1 pinch salt
- Once the cupcakes have cooled completely, generously drizzle the caramel sauce over the top of each Apple Crisp Cupcake with Caramel Drizzle. Serve immediately and enjoy!
Notes
Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days, but the crisp topping may lose crunch. Freeze unfrosted cupcakes for up to 2 months.
