Apple Crumble Cupcakes

Recipe by Apoorvi Bharat Ram

Looking for a fall treat? Try these apple crumble cupcakes. Cinnamon and brown sugar combine into a perfect sweet dessert.


For the apple filling:
  • granny smith apples, finely chopped 3
  • ground cinnamon 2 teaspoons
  • brown sugar 3 tablespoons
  • salt a pinch
  • For the cupcake base:
  • unsalted butter 170 grams
  • all-purpose flour 255 grams
  • baking powder 1 teaspoon
  • baking soda 1/2 teaspoon
  • salt 1/2 teaspoon
  • granulated sugar 50 grams
  • ground cinnamon 1 teaspoon
  • brown sugar 100 grams
  • whole milk 1/4 cup
  • eggs, room temperature 2
  • sour cream or full-fat yogurt 225 grams
  • For the crumble topping:
  • flour 100 grams
  • brown sugar 40 grams
  • cinnamon 1 teaspoon
  • butter, cubed 80 grams
  • Directions

    1. Preheat the oven to 350°F or 180°C
    2. Line a cupcake tray and set aside


    For the apple filling:

    1. Mix the chopped apple, cinnamon, brown sugar, and salt in a bowl until well combined
    2. Transfer the mixture to a saucepan and heat until softened, about 3 minutes
    3. Set aside and leave to cool 


    For the cupcake base:

    1. Browning the butter: melt the butter over medium heat, swirling occasionally. It will start foaming with popping noises. Continue to swirl the pan until brown bits form at the bottom and a nutty aroma develops. Pour into a bowl and leave to cool.
    2. In a separate bowl sift together the flour, baking powder, baking soda, salt, sugars, and cinnamon
    3. To the browned butter, add the milk, eggs, and sour cream
    4. Add the wet ingredient mixture to the dry and gently mix until just combined. Be careful not to overmix
    5. Set aside


    For the crumble topping:

    1. In a bowl, combine the flour, brown sugar, and cinnamon
    2. Add the cold butter and rub between your fingers until a crumble forms


    To assemble:

    1. Add a tablespoon of the batter to the bottom of each liner
    2. Spoon on a tablespoon of the apple filling and spread evenly
    3. Top the cupcakes with the remaining batter until it’s ⅔ of the way filled
    4. Spoon on a tablespoon of the crumble and spread evenly
    5. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean
    6. Serve with vanilla ice cream and enjoy!