These Apple Crumble Cupcakes capture everything we love about cozy, homemade fall baking. They taste just like the warm apple desserts many of us grew up with — soft, spiced cake filled with tender apple pieces and topped with a buttery cinnamon crumble that bakes into the perfect golden crunch. This recipe is wonderfully easy, no-fail, and always a crowd favorite, whether you serve it at family gatherings, holidays, bake sales, or cozy weekend get-togethers. With optional whipped cream and a drizzle of caramel, these cupcakes bring a nostalgic bakery-style flavor that feels warm, comforting, and straight from the heart.
Apple Crumble Cupcakes (Soft, Spiced & Better than Store-Bought)
Recipe Details
- Category: Dessert / Cupcakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 12 cupcakes
- Calories: ~280 kcal per cupcake
Ingredients You’ll Need
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup finely diced apples (Honeycrisp or Granny Smith recommended)
For the Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 4 tablespoons unsalted butter, cold and cubed
Optional Frosting (Extra Indulgent):
- 1 cup heavy cream, whipped
- 2 tablespoons powdered sugar
- Caramel sauce for drizzling
Step-By-Step Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare the Crumble: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until mixture resembles coarse crumbs. Refrigerate while you make the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream Butter and Sugar: In a large bowl, beat softened butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Combine the Batter: Add the dry ingredients to the butter mixture alternately with milk, beginning and ending with the dry ingredients. Fold in the diced apples until evenly distributed.
- Fill and Top: Divide batter evenly among the cupcake liners (about ¾ full). Sprinkle each generously with the crumble topping.
- Bake to Golden Perfection: Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
- Frost (Optional): Top each cooled cupcake with whipped cream and drizzle with caramel sauce for extra indulgence.
Helpful Notes & Tips
- Best Apples: Tart varieties like Granny Smith add balance; Honeycrisp brings natural sweetness.
- Don’t Overmix: Mix only until just combined to keep cupcakes soft and fluffy.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
- Make Ahead: Cupcakes (unfrosted) can be frozen for up to 2 months.
Serving Suggestions
- A warm cup of apple cider or a chai latte
- A scoop of vanilla ice cream
- A drizzle of caramel or sprinkle of cinnamon sugar
