Description
Soft, spiced apple cupcakes with a buttery crumble topping, perfect for fall, brunch, or cozy dessert moments.
Ingredients
1 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
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or plain yogurt
1 cup peeled, diced apples
1/3 cup all-purpose flour (for crumble)
1/4 cup brown sugar (for crumble)
1/4 teaspoon ground cinnamon (for crumble)
3 tablespoons cold unsalted butter, cubed
1/4 cup chopped walnuts or pecans (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, beat butter and sugar until creamy. Add eggs one at a time, then vanilla. Fold in sour cream, then gently fold in dry ingredients. Stir in diced apples.
3. In a small bowl, combine flour, brown sugar, cinnamon, and butter for the crumble. Use a pastry cutter or fork until mixture resembles coarse crumbs. Stir in nuts if using.
4. Divide batter among muffin cups. Sprinkle crumble topping over each. Bake for 22–25 minutes or until a toothpick comes out clean. Cool slightly before serving.
Notes
Use Granny Smith apples for tartness or Honeycrisp for sweetness.
Omit nuts for a nut-free version.
Mini muffin pans can be used for bite-sized treats; reduce baking time to 12–15 minutes.
Top with cream cheese frosting for extra indulgence.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg