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–+ servings
Apple Crumble Cupcakes

Delicious Apple Crumble Cupcakes That You’ll Love to Bake

Delight in these scrumptious Apple Crumble Cupcakes featuring a crunchy topping and moist apple base, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour substitute with a 1:1 gluten-free flour blend for a gluten-free option
  • 2 cups Apples Granny Smith ideal or use unsweetened applesauce
  • 1/2 cup Sour Cream or Yogurt Greek yogurt is a great dairy-free substitute
  • 1 cup Brown Sugar white sugar can replace it
  • 2 Eggs important for binding ingredients and leavening
  • 1/2 cup Melted Butter
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
For the Crumble Topping
  • 1/2 cup All-Purpose Flour can also be made gluten-free
  • 1/3 cup Brown Sugar white sugar can work too if necessary
  • 1 tsp Cinnamon
  • 1/4 cup Cold Butter

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • pastry cutter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with colorful cupcake liners.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
  3. In a larger bowl, beat the eggs together with brown sugar until light and fluffy.
  4. Gently mix in the melted butter, sour cream, and vanilla extract until fully combined.
  5. Gradually add the dry flour mixture to the wet ingredients, folding gently until just combined.
  6. Gently fold in the diced apples to ensure even distribution in the batter.
  7. Spoon the batter into the lined muffin tin, filling each cup about two-thirds full.
  8. In a small bowl, combine the remaining all-purpose flour, brown sugar, and cinnamon; cut in cold butter until crumbly.
  9. Sprinkle the crumble mixture generously over each cupcake batter.
  10. Bake for 20 to 25 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
  11. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

These cupcakes are quick to prepare and offer a delicious combination of flavors and textures. Perfect for any gathering!

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