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.

Apple Crumble Cupcakes — Perfect Fall Apple Cupcakes

Name: Apple Crumble Cupcakes — Perfect Fall Apple Cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 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; 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; 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; Caramel sauce, for drizzling; Powdered sugar, for a delicate dusting

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

Scale

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

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Instructions

Step 1: Create That Buttery Crumble Topping

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.

Step 2: Cook Up the Apple Filling

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.

Step 3: Mix the Cupcake Batter

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.

Step 4: Assemble the 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.

Step 5: Add the Finishing Touches

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.
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