Apple Crumble Cupcakes are like a warm hug in portable form: tender, spiced cake, a little pocket of tender apple, and a buttery crunchy crumble on top. They smell like autumn, they look adorable on a platter, and they disappear suspiciously fast at parties. What’s not to love?
Why these are the ultimate Fall Apple Cupcakes
You get all the cozy vibes of an apple crumble—warm cinnamon, soft fruit, buttery topping—without the need for a baking dish or a fork. These cupcakes hit every texture and flavor note: soft crumb, juicy apple, and crispy crumble. Perfect for seasonals, school bake sales, or stealing one with a cup of tea while nobody’s looking.
Who is this for? Busy bakers, party hosts, folks who love cute desserts, and anyone who thinks fall is single-handedly responsible for the best comfort foods. Want convenience? Make a double batch and freeze the unfrosted cupcakes for later.
What makes these Apple Crumble Cupcakes so irresistible
Let’s be honest: it’s the contrast. A buttery, slightly crunchy crumble against a pillowy apple-infused cupcake—plus that surprise little apple filling—creates a full-on mouth party. Add a drizzle of caramel and you’ve crossed into addictive territory.
Key reasons they win:
- Texture contrast (soft cake + crisp crumble).
- Layered flavor: vanilla cupcake base, spiced apple filling, buttery brown-sugar crumble.
- Portable comfort—all the pie feelings in single-serve form.
- They travel well—bring to potlucks, picnics, or the office and watch them vanish.
Ingredient list (short descriptions so you don’t get lost)
- All-purpose flour – builds structure but keep it tender.
- Baking powder & soda – lift and lightness.
- Butter – use unsalted and adjust salt elsewhere. It’s flavor gold.
- Granulated & brown sugar – sweetness plus moisture and caramel notes.
- Eggs – help bind and provide richness.
- Vanilla extract – the quiet hero that makes everything sing.
- Sour cream or yogurt – keeps the crumb moist.
- Apples (Honeycrisp, Gala, Fuji) – firm, sweet, and perfect for baking.
- Cinnamon & nutmeg – warming autumn spice duo.
- For the crumble: flour, brown sugar, cold butter, a pinch of cinnamon.
- Optional: caramel sauce, powdered sugar, chopped pecans/walnuts.
Yes, you could call this one of your Apple Cupcake Ideas — there are tons of ways to riff on it (we’ll get to that).
How to make these (simple step-by-step)
- Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- Make the crumble: Toss flour, brown sugar, cinnamon, and cubed cold butter into a bowl. Rub with fingertips until you have coarse crumbs. Chill. Cold butter = crisp crumble.
- Cook the apple filling: Toss diced apples with a little sugar, lemon juice, cinnamon, nutmeg, and a dusting of flour. Optionally, sauté quickly in a pan for 2–3 minutes to soften and concentrate flavor. Cool.
- Whip the batter: Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate mixing in dry ingredients and sour cream/milk until just combined. Do not overmix. Avoid tough cupcakes: mix lightly.
- Assemble: Spoon batter into liners (~2 tbsp), add a tablespoon of apple filling, cover with more batter, then top generously with crumble.
- Bake: 20–25 minutes until a toothpick near the edge comes out clean and crumble is golden. Let cool in pan 5 minutes, then transfer to a rack.
- Finish: Drizzle caramel or dust powdered sugar when fully cool. Devour within reason.
The story behind these cupcakes
The apple crumble is classic—simple fruit with a butter-sugar topping, born from thrift and comfort. Turning it into cupcakes is my lazy-gourmet move: keep the heritage, shrink the portions, and make them party-ready. I first made these because I wanted apple crisp for a potluck but didn’t want to lug a pie dish—cupcakes saved the day and stole the show.
Pro tips for perfect Apple Crumble Cupcakes
- Use cold butter for the crumble — it creates flaky pockets as it bakes.
- Don’t overmix the batter — stop when streaks disappear. A few tiny lumps are fine.
- Toast nuts (if using) for the crumble—nuts get nuttier and crunchier.
- Pick firm apples—they hold texture better (Honeycrisp or Fuji).
- Mix the filling ahead and chill if making large batches—keeps assembly smooth.
- FYI: If your crumble browns too quickly, tent with foil late in baking.
- Scale up: Double the recipe; they freeze well unfrosted.
Variations to try (a dozen fun riffs)
- Apple Cobbler Cupcakes: Swap crumb for an oat-based topping and add a splash of bourbon to apples. (Hello, Apple Cobbler Cupcakes vibes.)
- Apple Butter Cupcakes: Fold a swirl of apple butter into the batter for deeper apple flavor—this makes legit Apple Butter Cupcakes.
- Apple Crisp Cupcakes: Add oats and walnuts to the crumble for a true Apple Crisp Cupcakes twist.
- Mini versions: Make bite-sized for kids’ parties or dessert platters—obviously super Cute Fall Cupcakes.
- Filled surprises: pipe in warm caramel or a dollop of apple compote for decadent Cupcake Recipes With Filling.
- Spiced up: add cloves or ginger for warming complexity (great for September Cupcakes Ideas).
- Gluten-free: swap a 1:1 gf blend and a touch more liquid.
- Vegan: use vegan butter, non-dairy yogurt, and a flax egg.
Best ways to serve them
Serve slightly warm with a scoop of vanilla ice cream for that apple-pie-and-ice-cream thing—instant applause. For brunch, present them on a cake stand dusted with powdered sugar. For a cozy night in, pair with strong tea or a mug of hot cider. Want to impress? Drizzle warmed salted caramel and scatter toasted pecans on top. These are perfect as Fall Apple Cupcakes for school festivities, holiday gatherings, or a sweet Sunday treat.

Quick tips for storage & leftovers
- Store in an airtight container at room temperature for up to 3 days (but they taste best day-of).
- For longer life, refrigerate up to 5 days—bring to room temp before serving.
- Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge and warm briefly before topping.
- If using caramel or cream toppings, apply right before serving to avoid sogginess.
FAQs
Can I make these without liners?
Yes—grease the tin and you’ll get a pretty rustic edge. Liners help with portability though.
What apples are best?
Honeycrisp, Gala, or Fuji—firm, sweet, and bake well. Granny Smith works if you like tart contrast.
Can I skip sour cream?
You can use plain yogurt or buttermilk—each gives moisture and tenderness.
Will the crumble stay crunchy?
It’ll soften slightly after a day, but pressing extra crumble on top after reheating restores crispness. For true crunch, toast a little extra and sprinkle at serving.
Are these suitable for kids?
Totally—cut the spice if needed and make them mini for little hands.
Final thoughts (short and cozy)
These Apple Crumble Cupcakes combine nostalgia and convenience: the soul of apple crumble, the portability of cupcakes, and endless room to play. Whether you call them Apple Cobbler Cupcakes or use them as one of your Apple Cupcake Ideas, they’re a foolproof fall favorite. Make a batch, experiment with a twist (hello, Apple Butter Cupcakes), and enjoy the compliments. Keep one in the fridge for emergencies—trust me, you’ll thank yourself.
Now go get baking—autumn isn’t waiting forever. And if anyone asks for the recipe, just smile and say, “It’s my secret,” then share it anyway. Because that’s how good things spread. Print

Apple Crumble Cupcakes — Perfect Fall Apple Cupcakes
- Total Time: 55 minutes
- Yield: 12 cupcakes 1x
Description
Get ready to fall head over heels (pun intended) for these Apple Crumble Cupcakes. Imagine tender, cinnamon-kissed cupcakes stuffed with warm, caramelized apples and finished with a buttery, golden crumble on top. Each bite is like wrapping yourself in a cozy blanket on a crisp autumn day — comforting, sweet, and just a little nostalgic.
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, diced
For the Apple Filling
- 3 medium apples (Honeycrisp, Gala, or Fuji work great), 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 Cupcake Batter
- 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
For Finishing Touches (Optional but Highly Recommended!)
- Caramel sauce, for drizzling
- Powdered sugar, for a delicate dusting
Instructions
First things first — let’s make the crunchy magic that’ll crown your cupcakes.
In a medium bowl, combine the flour, brown sugar, cinnamon, and nutmeg. Toss everything together until well blended. Add in the cold cubes of butter and, using either a pastry cutter or your fingers, gently work it into the dry mix until you get a sandy, crumbly texture. You should still see a few pea-sized bits of butter — that’s exactly what you want!
Pop the bowl into the fridge while you prep the rest. Cold butter equals a crisp, golden crumble later.
Now it’s time to bring those apples to life.
Toss your diced apples with sugar, lemon juice, cinnamon, nutmeg, and a spoonful of flour. The lemon juice keeps them bright and adds a little tang, while the flour thickens the filling as it bakes. Stir everything until the apple pieces are evenly coated and glistening. Set aside and let those flavors mingle.
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
In one bowl, whisk together the flour, baking powder, baking soda, and salt — this helps the cupcakes rise evenly.
In another large bowl, beat together the softened butter and sugar until light and fluffy (this should take around 3–5 minutes). You’re looking for a creamy, airy consistency — the base of every perfect cupcake.
Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
In a separate small bowl, whisk the sour cream (or yogurt) and milk together.
Now alternate adding the dry ingredients and the sour cream mixture to your butter mixture, starting and ending with the dry. Mix gently — no need to go overboard here. A few streaks of flour left behind? Totally fine. Overmixing is the enemy of soft cupcakes.
Here’s where the fun really begins!
Spoon about 2 tablespoons of batter into each cupcake liner. Top that with a spoonful (about 2 tablespoons) of your apple filling. Then generously sprinkle your chilled crumble mixture on top — don’t be shy, that’s the best part!
Bake for 20–25 minutes, or until a toothpick poked in the center comes out clean. The tops should be beautifully golden and smell like heaven in your kitchen.
Let the cupcakes cool in the pan for about 5 minutes before transferring them to a cooling rack. They’ll need to cool completely if you plan to drizzle or dust them later.
Once your cupcakes are cool, it’s time for the grand finale.
Drizzle each cupcake with warm caramel sauce for a glossy, gooey finish, or sprinkle them with powdered sugar for a charming bakery-style look. You can even do both — go wild, no one’s judging.
Notes
Baker’s Notes & Tips for Success
-
Keep the butter cold when making your crumble — this is the secret to that irresistible crunch.
-
Don’t overmix the batter — light stirring means light cupcakes.
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Use firm, flavorful apples. Honeycrisp, Gala, or Fuji are great choices for balance and texture.
-
Cool completely before topping. Caramel and powdered sugar will melt right off warm cupcakes.
-
Storage tip: Keep them in an airtight container at room temperature for up to three days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert