Apple Crumble Cupcakes Recipe Just Perfect For Fall

Apple Crumble Cupcakes are the perfect sweet treat to make during the Fall. After you take your kids apple picking, be sure to grab all the ingredients you need to create this full recipe. It’s the perfect way to celebrate the turn of the season.

I find that these apple cupcakes have the right amount of apple mixture, light brown sugar, and crunchy crumble. It is a recipe I turn to over and over again, and I know you will do the same. 

Apple Filling Ingredients: 

• 2 apples, cored, peeled and diced
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon cornstarch

Crumble Topping Ingredients: 

• 2 tablespoons brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, cubed and cold

Cupcake Ingredients: 

• 1 cup, plus 1 tablespoon, self-rising flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 13 tablespoons butter, softened to room temperature
• 3/4 cup brown sugar
• 3 eggs
• 1 tub, 16 oz, cream cheese frosting

Apple Filling Directions: 

Add apple pieces, brown sugar, cinnamon, ginger, nutmeg, and cornstarch to a saucepan. Mix together. Cover and heat over low heat, stirring occasionally, for 15-20 minutes or until apples are tender and soft. Remove from heat and cool completely, and set aside. 

Crumble Mixture Topping Directions: 

Mix together brown sugar, flour, and cinnamon in a small bowl. Cube butter and add to the mixture. Use a pastry blender or 2 forks to mix the butter into the dry ingredients until crumbly. Sprinkle onto a baking sheet covered with parchment paper and bake for 5 minutes at 350 degrees. Let cool completely before using a spoon to break apart the crumbs. Set aside. 

Cupcake Directions: 

In a large bowl, combine flour, cinnamon, nutmeg and cloves. Mix well and set aside. 

Beat brown sugar and butter together with a mixer until light and fluffy, about 6 minutes. Add eggs and beat well. Add flour and beat just until combined. 

Add 12 muffin liners to a regular-size muffin tin. Using a 3 tablespoon portion scoop, scoop batter into each muffin liner. Bake at 350 for 15-19 minutes or until a toothpick inserted into the center comes out clean. Let stand on a wire rack to cool completely. 

Using an apple corer, remove about 1″ of cake from the center of the cupcakes and discard. Divide the apple filling in half and spoon half of the apple filling into the cupcakes. 

Add the frosting to a pastry bag fitted with a large star (1M) tip and pipe frosting on the top of each cupcake. Top with remaining apple pie filling and sprinkle with crumble topping. Serve immediately. 

This recipe makes 12 delicious cupcakes.

Tips and Variations:

• It is best to use Granny Smith Apples for this recipe.
• To ensure your frosting is as you like, be sure to use disposable plastic piping bags. If you don’t have any on hand, you can use a knife to apply frosting. 
• Consider adding a bit of lemon zest to add a different layer of flavor.
• For leftovers, consider using cupcake cases or store remaining cupcakes in an airtight container. Refrigerate.
• You could add salted caramel sauce for a little sweetness. 
• This apple crumble cupcake recipe can alternatively be made with boxed cake mixture if you want to save some time.
• Nothing beats adding a standard-size ice cream scoop. Especially vanilla. 
• Top with either caramel cream cheese frosting or cinnamon buttercream for added flavor. 

Delicious recipes take some time. This recipe requires you to pull out the center of the cupcake and fill the cupcake core with stewed apples. But believe me, it’s worth the effort! I even love to eat a cinnamon apple cupcake the next day as a snack. So good! 

• Air Fryer Apples Topped With Cinnamon
• Brown Butter Apple Blondies Recipe
• Apple Crumb Bars Recipe
• Instant Pot Oatmeal With Apples
• Apple And Cinnamon Muffin Recipe 
• Crockpot Apple Cobbler Recipe
• Slow Cooker Applesauce Recipe