Apple Crumble Cupcakes

There’s something about the smell of apples, butter, and cinnamon drifting from the oven that makes a house feel like home.

These Apple Crumble Cupcakes are a cozy dessert in handheld form—soft, spiced apple cake crowned with a golden, buttery crumble. They’re surprisingly quick, ready in under an hour, yet they taste like you spent all afternoon baking.

They’re perfect for sweet-tooth fans, beginner bakers, and anyone who needs a comforting treat without fuss.

I still remember a rainy Sunday when friends dropped by unexpectedly; I whipped up a batch of these, and by the time we’d finished catching up, the cupcakes were cooling on the counter, filling the kitchen with warmth and anticipation.

They shine at casual gatherings, last-minute cravings, school events, or as a simple “just because” dessert after dinner. Ready to bring this cozy little treat to life?

Why You’ll Love It

• Delivers cozy apple-pie flavor in a handheld, cupcake-sized treat
• Combines tender cake, juicy apple filling, and crunchy crumble topping
• Uses simple pantry staples plus a couple of fresh apples
• Bakes in under 25 minutes for quick, impressive desserts
• Serves easily at parties—no slicing, plating, or extra utensils needed

Ingredients

• 2 medium apples — peeled, cored, finely diced for fast softening
• 2 tbsp unsalted butter — for sautéing the apple filling
• 2 tbsp granulated sugar — sweetens and helps apples caramelize
• 1 tbsp brown sugar, packed — adds deeper molasses flavor to filling
• 1 tsp ground cinnamon — classic spice for the apple mixture
• 1 tbsp lemon juice — brightens flavor and prevents browning
• 1 tsp cornstarch — thickens apple juices so cupcakes don’t get soggy
• 1 tbsp water — to slurry the cornstarch
• 60 g unsalted butter, melted — binds crumble into clumps
• 70 g all-purpose flour — base for the crumble texture
• 60 g rolled oats — give the topping a hearty chew
• 60 g brown sugar, packed — sweetens and crisps the crumble
• 0.5 tsp ground cinnamon — warms and perfumes the topping
• 0.25 tsp fine salt — sharpens the overall flavor
• 190 g all-purpose flour — main structure for cupcakes
• 1.5 tsp baking powder — primary leavening for lift
• 0.25 tsp baking soda — balances acidity from yogurt/sour cream
• 0.5 tsp fine salt — enhances sweetness and spice
• 1 tsp ground cinnamon — infuses the batter with warm spice
• 0.25 tsp ground nutmeg — adds subtle cozy depth
• 115 g unsalted butter, softened — creams with sugar for tenderness
• 150 g granulated sugar — sweetens and aerates when beaten with butter
• 2 large eggs, room temperature — bind and enrich the batter
• 1 tsp vanilla extract — rounds out the flavor
• 120 ml milk, room temperature — thins batter and keeps it moist
• 60 ml plain yogurt or sour cream, room temperature — adds tang and softness

Step-by-Step Method

Preheat & Prepare Pan

Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners so the cupcakes release easily. Set out all equipment and ingredients so they’re within reach. Bring eggs, milk, and yogurt to room temperature. This helps the batter mix evenly and bake with a tender, consistent crumb.

Cook the Apple Filling

Melt the butter in a medium saucepan over medium heat. Add the finely diced apples, granulated sugar, brown sugar, cinnamon, and lemon juice.

Stir often and cook for 5–7 minutes until the apples are just tender but not mushy. Keep the heat moderate to avoid burning the sugar and spices.

Thicken & Cool the Apples

Whisk the cornstarch and water together in a small bowl until smooth. Pour this slurry into the apple mixture.

Cook for about 1 minute, stirring, until the juices thicken and turn glossy. Remove from the heat. Transfer the filling to a shallow dish and let it cool completely before using in the batter.

Mix the Crumble Dry Ingredients

Combine the flour, rolled oats, brown sugar, cinnamon, and salt in a mixing bowl. Break up any sugar lumps with your fingers or a fork. Stir until the ingredients are evenly distributed.

This guarantees every bite of crumble has a balanced mix of sweetness, spice, and texture from the oats and flour.

Add Butter & Form Crumble

Pour the melted butter over the dry crumble ingredients. Use a fork to toss and press the mixture until clumps form.

Aim for various sizes of crumbs for better texture. If it seems too dry and sandy, add another teaspoon or two of melted butter. Set the crumble aside while you make the batter.

Whisk the Dry Cupcake Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Break up any flour pockets.

Whisking aerates the dry mixture and evenly distributes the leaveners and spices. This step helps the cupcakes rise evenly and develop a uniform, tender crumb throughout.

Cream Butter & Sugar

Place the softened butter and granulated sugar in a large mixing bowl. Beat with a hand or stand mixer on medium speed for 3–4 minutes.

Continue until the mixture looks pale, light, and fluffy. Proper creaming traps air in the butter, which helps the cupcakes rise and stay soft once baked.

Add Eggs & Vanilla

Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides and bottom of the bowl as needed to prevent streaks.

Add the vanilla extract and mix again. Make certain the mixture is smooth and emulsified before continuing, so the batter doesn’t curdle later.

Combine Milk & Yogurt

Stir together the milk and yogurt (or sour cream) in a small bowl until smooth. Make sure both are at room temperature to avoid shocking the batter.

This mixture adds moisture and a slight tang. It keeps the cupcakes soft and flavorful while supporting a tender, cake-like structure during baking.

Alternate Dry & Wet Ingredients

Add one-third of the dry ingredients to the butter mixture and mix on low just until combined. Pour in half of the milk-yogurt mixture and mix again.

Repeat with another third of dry ingredients, then the remaining milk mixture. Finish with the final third of dry ingredients, mixing only until no dry streaks remain.

Fill Liners & Add Apple Filling

Divide the cupcake batter evenly among the 12 liners, filling each about two-thirds full. Smooth the tops lightly with a spoon if needed.

Spoon about 1–1.5 teaspoons of the cooled apple filling onto the center of each cupcake. Gently press the apples into the batter without pushing them all the way to the bottom.

Top with Crumble & Bake

Sprinkle a generous layer of crumble over each cupcake, covering the batter and apple filling completely. Lightly press the crumble so it adheres.

Bake for 20–22 minutes, until a toothpick inserted at the edge (avoiding the apple center) comes out clean. Let cool 5 minutes in the pan, then transfer to a rack for at least 15 minutes.

Ingredient Swaps

• Use firm, tart apples like Granny Smith, Honeycrisp, or any local baking apple; in a pinch, canned pie apples (drained and chopped) work too.
• Swap butter with vegan block butter and milk/yogurt with plant-based versions for dairy-free cupcakes; use certified vegan sugar if needed.
• Whole-wheat pastry flour can replace up to half the all-purpose flour; skip or replace oats with extra flour if unavailable.

You Must Know

– Doneness • Cupcakes & crumble

If the crumble is golden but the cupcakes still feel very soft in the center, leave them in the oven until the edges spring back when lightly pressed and a toothpick at the edge comes out clean (about 20–24 minutes total); the apple center will stay a bit moist and can fool the toothpick test.

– Avoid • Soggy or dense centers

Avoid piling more than about 1.5 teaspoons of apple filling into each cupcake; too much juicy filling creates a wet pocket and collapses the crumb.

The apples should look glossy and thick, not watery, before cooling and using.

– Troubleshoot • Crumble texture

If the crumble looks dusty and won’t clump, work in 1–2 teaspoons additional melted butter with a fork until you can squeeze it into small clusters; if it looks greasy and flat, sprinkle in 1–2 teaspoons flour.

Proper clumps hold their shape when pinched and keep a crunchy top after 20+ minutes in the oven.

– Flavor Boost • Apple & spice level

For a stronger apple-cinnamon profile, add ½ teaspoon extra cinnamon plus a pinch (⅛ teaspoon) of allspice to the cupcake dry ingredients, and use very tart apples (like Granny Smith); you should be able to smell the spices distinctly from the bowl before baking.

– Make-Ahead • Components & storage

To streamline, prepare the apple filling and crumble up to 24 hours ahead, chill separately, and bring both to room temperature for 20–30 minutes so they’re soft and easy to portion.

Cooled cupcakes keep best covered at room temperature for up to 2 days or in the fridge up to 4 days.

Serving Tips

• Serve slightly warm with a scoop of vanilla ice cream on the side.
• Drizzle warm caramel sauce over the crumble just before serving.
• Plate with a dollop of whipped cream and a light cinnamon dusting.
• Garnish each cupcake with a thin fresh apple slice or apple chip.
• Pair with hot apple cider, chai, or strong black coffee for contrast.

Storage & Make-Ahead

Apple crumble cupcakes keep in the fridge for up to 4 days in an airtight container.

Bring to room temperature or gently warm before serving.

They can be made a day ahead.

Freeze well-wrapped for up to 2 months.

Thaw in the fridge, then reheat briefly to crisp the crumble.

Reheating

Reheat cupcakes gently to preserve moisture and crumble.

Use a microwave at 50% power for 10–15 seconds.

Use a 150°C oven for 5–8 minutes.

Use a covered stovetop pan on low.

Apple-Picking Season Traditions

Most years, the first cool snap sends me straight to the orchard, where the air smells like damp leaves, sun-warmed apples, and distant woodsmoke.

I grab one of those slightly dented metal buckets, the kind that thuds against your knee, and wander the rows, tasting as I go—crisp, tart bites that almost sting my teeth.

I always overpick, lured by blush-pink skins and crooked stems.

Back home, the kitchen fogs with steam as I peel and dice, apple juice tacky on my fingers, cinnamon dusting the counter.

A pot of filling simmers while the crumble mixture waits in a bowl.

Final Thoughts

Give these Apple Crumble Cupcakes a try and enjoy all the cozy flavors of apple pie in cupcake form.

Feel free to tweak the spices, swap in your favorite apple variety, or add a drizzle of caramel to make them your own!

Frequently Asked Questions

Can I Make These Apple Crumble Cupcakes Gluten-Free Without Sacrificing Texture?

Yes, you can, and you won’t lose the tender crumb. I swap in a good 1:1 gluten-free flour and certified GF oats; the kitchen still smells like cinnamon evenings at my grandmother’s table.

How Do Altitude Adjustments Affect Baking Time and Crumble Crispiness?

Altitude makes them bake faster yet dry out, so I tell you to lower oven temperature slightly, add a splash more moisture, and watch closely—like I do, hovering by the oven, guarding that shattering crumble.

Are These Cupcakes Suitable for Children With Common Nut or Dairy Allergies?

They’re not suitable as written for dairy allergies, and I wouldn’t serve them to highly nut‑sensitive kids without checking ingredient labels. When I bake for little guests, I always tailor recipes and discuss needs with parents first.

What Drinks Pair Best With Apple Crumble Cupcakes for Brunch or Dessert?

I’d pour spiced chai or a milky Earl Grey beside them; the steam always reminds me of quiet Sunday kitchens. For dessert, I’d choose cold apple cider or vanilla ice cream affogato for gentle contrast.

How Can I Turn This Cupcake Recipe Into a Full-Size Cake?

I’d bake the batter in a lined 8-inch pan, add half the filling, cover with remaining batter, then crown it with crumble. It’ll emerge like my grandmother’s kitchen: fragrant, tender, and beautifully rustic.