Recipe Index

Apple Crumble Cupcakes are apple cider cupcakes with cinnamon frosting, apple pie topping, and crumble pieces. They are fun to make, a unique twist on a classic dessert, and perfect for any fall or winter gathering!

These fit right in with my many fall bakes because that apple flavor is just so cozy and perfect for the season! Apple Pie Thumbprint Cookies are also a MUST-try and are always a hit, or you could whip up these super unique Apple Pie Whoopie Pies.

Interested in other fun cupcake recipes? Take a look at my entire cupcake section for inspiration, or take a look at these Peach Cobbler Cupcakes for a summery version of this recipe or Pumpkin Cupcakes for another fall favorite.

Why You’ll Love These

• moist, fluffy, and flavorful apple cider cupcakes made in one bowl with a whisk

• easy, 4-ingredient cinnamon frosting

• soft and flavorful apple pie filling as a topping

• unique, fun, and delicious for any fall or winter gathering

Ingredients

• Vegetable Oil: Vegetable oil is perfect for fluffy and moist cupcakes. If necessary, you can substitute vegetable oil with another unflavored oil like canola.
• Granulated Sugar & Light Brown Sugar: Both granulated sugar and light brown sugar are used for sweetness, moisture, and structure.
• Egg: You will need one egg at room temperature.
• Vanilla Extract: Pure vanilla extract helps with the flavor, so do not skip it!
• Apple Cider: The apple cider in this recipe provides extra moisture and TONS of flavor. Use room temperature apple cider for best results.
• All Purpose Flour: Plain, simple all purpose flour is the only flour you’ll need for these soft and fluffy cupcakes! However, make sure to measure properly by using a kitchen scale or by using a spoon to scoop the flour into the measuring cups and leveling off the tops with a knife.
• Baking Soda & Baking Powder: Both baking soda and baking powder are used to help these cupcakes get a beautiful rise and dome in the oven. Importantly, the two are not interchangeable, so make sure to follow the proper measurements of both!
• Salt: In these cupcakes, salt brings out sweetness and truly completes the flavor.
• Cinnamon & Nutmeg: The combination of cinnamon and nutmeg aids these apple cider cupcakes in being the most flavorful around! The cupcakes literally scream fall because of these two special spices.

Step by Step Cupcake Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tin with liners.

STEP 2: In a large bowl, whisk vegetable oil, granulated sugar, light brown sugar, a room temperature egg, vanilla extract, and room temperature apple cider together until smooth.

STEP 3: Pour all purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg into the bowl. Mix only until you see the dry ingredients disappear into the batter, as overmixing could lead to dense cupcakes.

STEP 4: Evenly divide batter between the liners, between 1/4 and 1/3 cup of batter in each liner. The liners should be about 2/3 full. Bake cupcakes for 16-20 minutes or until the tops spring back when poked quickly in the center, are slightly crusted, and golden brown in color. A toothpick inserted into the center should come out with moist crumbs.

Apple Pie Topping

STEP 1: Chop Granny Smith (or other tart) apples into small chunks, none larger than about 1/2 inch in size.

STEP 2: Combine butter and chopped apple pieces in a medium saucepan over medium-high heat and stir until soft, about 5 minutes total.

STEP 3: Add light brown sugar and cinnamon to the apples, and lower heat. Continue cooking on medium-low heat for an additional 3-5 minutes until the apples are soft enough to squish with a spoon or spatula. Allow the filling to cool before using.

Crumble Topping

STEP 1: Preheat your oven to 375 degrees Fahrenheit. Line a metal sheet pan with parchment paper or aluminum foil.

STEP 2: Mix flour, sugar, baking powder, salt, and cinnamon together.

STEP 3: Pour melted butter into the flour mixture. Use a fork to combine the mixture.

STEP 4: Use your fingers to create clumps of the mixture and spread them on your prepared pan. Bake the crumble pieces for 7-10 minutes or until they are golden brown. Let them fully cool before using.

Cinnamon Buttercream

STEP 1: In a large bowl with a hand mixer or in the bowl a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together until smooth.

STEP 2: Beat cinnamon into the frosting on medium speed before pouring milk into the bowl. Beat on high speed for about 2 minutes until smooth and fluffy. Transfer the frosting to a piping bag or zippable plastic bag with the corner snipped off if desired.

Frequently Asked Questions

Expert Tips

Mixing: Do not overmix when adding the dry ingredients to the wet cupcake batter. Doing so could lead to drier or denser cupcakes rather than a light and fluffy cupcake.

Cooling: Make sure to let the cupcakes cool before frosting, apple pie topping to cool before using, and crumble topping cool before decorating to ensure that the icing does not melt off of the cupcake.

Storage: Store these cupcakes tightly covered or in an airtight container at room temperature for up to 2 days, in the fridge for up to 4 days, and in the freezer for up to 4 months. If freezing, place the decorated cupcakes in the freezer for 30 minutes, uncovered, before wrapping in plastic wrap or placing upright in an airtight container.

Related Recipes

Print