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Apple Crumble Cupcakes Discover Your New Favorite Treat!

Apple Crumble Cupcakes – Sweet, Spiced & Perfectly Cozy!
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Delicious cupcakes filled with spiced apples and topped with a crunchy crumble, perfect for any dessert lover.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3 medium apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and diced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1/4 cup milk
  • Caramel sauce, for drizzling
  • Powdered sugar, for dusting

Instructions

  1. Prepare the Crumble Topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and nutmeg. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs. Cover and refrigerate.
  2. Make the Apple Filling: In a medium bowl, combine the diced apples, granulated sugar, lemon juice, cinnamon, nutmeg, and flour. Stir until evenly coated. Set aside.
  3. Prepare the Cupcake Batter: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes). Beat in the eggs one at a time, then stir in the vanilla extract.
  6. In a small bowl, whisk together the sour cream (or yogurt) and milk.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  8. Assemble and Bake: Spoon about 2 tablespoons of cupcake batter into each cupcake liner. Top each cupcake with about 2 tablespoons of the apple filling. Sprinkle the crumble topping evenly over the apple filling.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
  10. Garnish (Optional): Drizzle with caramel sauce and/or dust with powdered sugar.

Notes

  • Use cold butter for the crumble topping.
  • Don’t overmix the cupcake batter.
  • Use good quality apples like Honeycrisp, Gala, or Fuji.
  • Let the cupcakes cool completely before garnishing.
  • Store the cupcakes in an airtight container at room temperature for up to 3 days.
  • Variations: Add nuts to the crumble topping, use different spices (ginger, cloves), add a cream cheese frosting, or make mini cupcakes.

Nutrition

Find it online: https://www.spiritsdrink.com/apple-crumble-cupcakes-delicious-fall-dessert/