Apple Crumble Cupcakes
Equipment
- 2 Mixing bowls
- 1 Medium saucepan
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 Small bowl
- 1 wire cooling rack
- 1 measuring cup set
- 1 measuring spoon set
- 1 apple peeler and corer (optional)
- 1 chopping board
- 1 sharp knife
Ingredients
- 2 medium apples peeled cored and finely diced
- 2 tablespoon unsalted butter
- 2 tablespoon granulated sugar
- 1 tablespoon brown sugar packed
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- 60 gram unsalted butter melted
- 70 gram all-purpose flour
- 60 gram rolled oats
- 60 gram brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 190 gram all-purpose flour
- 3/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 115 gram unsalted butter softened
- 150 gram granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 milliliter milk room temperature
- 60 milliliter plain yogurt or sour cream room temperature
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- Prepare the apple filling by melting butter in a medium saucepan over medium heat.
- Add diced apples, granulated sugar, brown sugar, cinnamon, and lemon juice to the pan and cook, stirring often, for 5–7 minutes until the apples are just tender.
- Stir together cornstarch and water in a small bowl, then add to the apples and cook 1 more minute until thickened, then remove from heat and cool completely.
- Make the crumble topping by combining flour, oats, brown sugar, cinnamon, and salt in a bowl.
- Pour melted butter over the dry crumble ingredients and mix with a fork until clumps form, then set aside.
- For the cupcakes, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- In a separate large bowl, beat softened butter and sugar with a mixer for 3–4 minutes until pale and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Stir together milk and yogurt in a small bowl.
- Add one-third of the dry ingredients to the butter mixture, mix on low, then add half the milk mixture and repeat, finishing with the last third of dry ingredients, mixing just until combined.
- Divide the cupcake batter evenly among the 12 liners, filling each about two-thirds full.
- Spoon about 1–1.5 teaspoons of cooled apple filling onto the center of each portion of batter, gently pressing it in.
- Sprinkle a generous layer of crumble topping over each cupcake, lightly pressing so it adheres.
- Bake the cupcakes for 20–22 minutes, or until a toothpick inserted at the edge of a cupcake (not the apple center) comes out clean.
- Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire rack and let them cool for at least 15 minutes before serving.
Notes
For best results, dice the apples quite small so they soften quickly and don’t create soggy pockets in the cupcakes, and be sure the filling is cooled before adding it to avoid melting the batter prematurely. Do not overmix the cupcake batter after adding the flour, as that can make the texture dense instead of light and tender. If the crumble seems too dry, add a teaspoon or two more melted butter so it clumps easily, and if it browns too fast in your oven, loosely tent the pan with foil for the last few minutes of baking. These cupcakes are excellent served slightly warm and can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days; briefly warming them in the oven or microwave will refresh the crumble topping.
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