Autumn is here, and there’s nothing better than sinking your teeth into a warm, spice‑infused treat. Enter Apple Crumble Cupcakes — a delightful mashup of tender spiced cupcake, juicy apple filling, and a crunchy crumble topping. If you love classic apple crumble desserts, these cupcakes turn that comfort into individual, irresistible bites.
Why You’ll Love These Apple Crumble Cupcakes
- Texture contrast: Soft, moist cake meets sweet, spiced apple filling, crowned by a buttery crumble that delivers a satisfying crunch.
- Portion-perfect: Everyone can enjoy a personal-sized treat without the mess of slicing.
- Seasonal flavor: The warm spices — cinnamon, nutmeg, maybe a hint of cloves — make these cupcakes feel like autumn in your mouth.
- Versatility: They pair beautifully with a scoop of vanilla ice cream, a drizzle of caramel, or even a light dusting of powdered sugar.
If you enjoy this, you might also like my Pumpkin Spice Cheesecake
Ingredients
For the Crumble Topping
- 1 cup all‑purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
For the Apple Filling
- 3 medium apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and diced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon all‑purpose flour
For the Cupcakes
- 1½ cups all‑purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- ¼ cup milk
Optional
- Caramel sauce, for drizzling
- Powdered sugar, for dusting
Instructions
- Prepare the crumble topping
In a bowl, whisk together flour, brown sugar, cinnamon, and nutmeg. Add the cold, cubed butter and cut it into the dry mixture (using a pastry cutter or fingers) until coarse, small crumbs form. Cover and refrigerate while you assemble the rest. - Make the apple filling
In another bowl, combine diced apples, granulated sugar, lemon juice, cinnamon, nutmeg, and flour. Stir well to coat. Set aside. - Preheat oven & line muffin tin
Preheat to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners. - Mix dry ingredients
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. - Cream butter & sugar
In a large bowl, beat softened butter and sugar until light and fluffy (around 3–5 minutes). - Add eggs & vanilla
Add eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract. - Combine wet and dry
In a small bowl, whisk sour cream (or yogurt) with milk. Then alternately add dry ingredients and the sour cream/milk mixture into the butter‑egg mixture, beginning and ending with the dry. Mix until just combined — avoid overmixing. - Assemble the cupcakes
- Spoon about 2 tablespoons of batter into each liner.
- Top with ~2 tablespoons of the apple filling.
- Sprinkle the crumble topping evenly over each. Use all the crumble.
- Bake
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean and the crumble is golden brown. - Cool & garnish
Let the cupcakes cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
Optionally, drizzle with caramel sauce or dust with powdered sugar before serving.
Tips & Variations
- Use cold butter in the crumble — this ensures the topping stays crisp instead of melting in.
- Don’t overmix the batter — overworking the flour will lead to tougher cupcakes.
- Choose good quality apples — I recommend Honeycrisp, Gala, or Fuji for firmness and flavor.
- For extra flair, add chopped nuts (pecans or walnuts) into the crumble.
- Try adding spices like ground ginger or cloves to the apple filling for depth.
- A cream cheese frosting can elevate the cupcakes into a more decadent dessert.
- For smaller treats, make mini cupcakes (adjust baking time accordingly).
- To go gluten‑free, swap in a gluten‑free flour blend.
- To make them vegan, use vegan butter, plant-based milk, and an egg replacer.
Serving Suggestions
These cupcakes are perfect as is, but you can enhance them:
- Add a dollop of vanilla ice cream or whipped cream on top.
- Serve with a side of warm caramel sauce for extra indulgence.
- Pair with a hot cup of spiced tea or coffee for cozy autumn vibes.
FAQ & Troubleshooting
| Problem | Possible Cause | Fix |
|---|---|---|
| Crumble topping becomes soggy | Butter got too warm or apples released excess moisture | Use colder butter and don’t overload the filling |
| Cupcakes sink in center | Underbaked or overfilled | Bake until tester is clean; leave space for rise |
| Too dense | Overmixed batter | Mix just until ingredients combine |
| Apple chunks sink | Batter too thin or apples too heavy | Toss apples lightly in flour before layering |
Final Thoughts
Apple Crumble Cupcakes are the ideal treat to capture the spirit of fall in a single bite. They blend warm spices, juicy apples, and a crunchy topping into a dessert that’s as fun to bake as it is to eat. Whether for a family gathering or a cozy evening treat, they’re bound to impress.