Rustic Apple Crumble Cupcakes: Autumn Treat (Print Version)

Apple Crumble Cupcakes: Your perfect fall dessert! Enjoy moist, spiced cupcakes topped with a crunchy crumble. A comforting taste of autumn.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Spiced Apple Cupcakes

01 - 1 ½ cups (180g) All-Purpose Flour
02 - ¾ cup (150g) Granulated Sugar
03 - 1 ½ tsp Baking Powder
04 - ½ tsp Baking Soda
05 - 1 tsp Ground Cinnamon
06 - ¼ tsp Ground Nutmeg
07 - ½ tsp Salt
08 - 2 Large Eggs, room temperature
09 - ½ cup (120ml) Vegetable Oil
10 - ½ cup (120ml) Milk (whole milk preferred)
11 - 1 tsp Vanilla Extract
12 - 1 ½ cups (about 2 medium) Diced Apples (Granny Smith or Honeycrisp)

→ For the Crunchy Crumble Topping

13 - ½ cup (60g) All-Purpose Flour
14 - ¼ cup (50g) Brown Sugar, packed
15 - ½ tsp Ground Cinnamon
16 - ¼ cup (56g) Cold Unsalted Butter, cut into small pieces

→ For the Vanilla Glaze (Optional)

17 - ½ cup (60g) Powdered Sugar, sifted
18 - 1-2 tbsp Milk
19 - ¼ tsp Vanilla Extract

# Instructions:

01 - First things first, preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Trust me, liners make cleanup so much easier. Then, peel, core, and dice your apples into small, bite-sized pieces, about 1/4 inch. Too big, and they won't soften properly; too small, and they disappear. In a medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Give it a good whisk, making sure those spices are evenly distributed. This is where I always get flour dust on my nose, honestly.
02 - In a larger bowl, whisk together your granulated sugar and eggs until they're light and fluffy, about 2 minutes. You're looking for a pale yellow color. Then, slowly drizzle in the vegetable oil and milk, mixing until just combined. Don't overmix here; you're not making a soufflé, just a lovely, moist cupcake batter. Add your vanilla extract and give it one last gentle stir. I find a little extra vanilla never hurt anyone, it just smells so good!
03 - Now for the magic! Gradually add your dry ingredients to the wet ingredients, mixing until *just* combined. A few lumps are totally fine; overmixing is the enemy of tender cupcakes, leading to tough Apple Crumble Cupcakes. Then, gently fold in your diced apples. Be careful not to mash them! I always get a little excited at this stage and almost make applesauce, oops. Divide the batter evenly among your prepared muffin cups, filling each about two-thirds full.
04 - In a small bowl, combine your flour, brown sugar, and cinnamon for the crumble. Now, here's the trick: cut in the cold butter using your fingertips, a pastry blender, or two knives. You want pea-sized crumbs, not a smooth paste. The colder the butter, the better the crumble texture will be. I've tried using soft butter before, and it just melted into a greasy mess. Sprinkle a generous amount of this glorious crumble over the top of each cupcake. Don't be shy!
05 - Pop that muffin tin into your preheated oven. Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The tops should be golden brown, and you'll smell that incredible apple-cinnamon aroma filling your kitchen. Every time, I peek through the oven door, hoping they're rising beautifully. Once they're done, let them cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. Patience, my friend, patience!
06 - If you're feeling extra fancy (and I usually am!), whisk together powdered sugar, a splash of milk, and a bit of vanilla extract for a simple glaze. Drizzle it over the cooled Apple Crumble Cupcakes. It adds a lovely touch of sweetness and looks so pretty. Honestly, the smell of the warm apples and the sweet glaze together is just heavenly. Now, grab one (or two!) and enjoy your homemade autumn treat!

# Notes:

01 - Always use cold butter for the crumble topping; it makes all the difference in texture.
02 - Don't overmix your cupcake batter, or they'll turn out tough instead of light and fluffy.
03 - A mix of tart and sweet apples gives the best flavor balance for these Apple Crumble Cupcakes.
04 - To crisp up leftover crumble, a quick reheat in a toaster oven works wonders.

# Equipment Needed:

01 - Muffin tin
02 - paper liners
03 - mixing bowls
04 - whisk
05 - measuring cups and spoons
06 - wooden skewer or toothpick
07 - wire rack

# Nutrition (Per Serving):

Calories: 300-350
Total Fat: 15-20g
Total Carbohydrate: 40-45g
Protein: 3-5g

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