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Apple Crisp Cupcakes


  • Author: admin
  • Total Time: 40
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Delicious cupcakes combining classic apple crisp flavors into a fun treat with a crunchy topping and creamy frosting.


Ingredients

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1½ cups peeled and diced apples (about 2 medium apples, preferably Granny Smith or Honeycrisp)
  • ½ cup all-purpose flour (for streusel)
  • ⅓ cup packed brown sugar
  • ¼ cup old-fashioned oats
  • ¼ cup cold unsalted butter (cubed)
  • 8 oz cream cheese (softened)
  • ¼ cup unsalted butter (softened, for frosting)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1 teaspoon ground cinnamon (for frosting)
  • Pinch of salt (for frosting)


Instructions

  1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners.
  2. Mix flour, brown sugar, oats, cinnamon, and salt in a bowl for streusel. Cut in cold butter until it looks like coarse crumbs, then put it in the fridge.
  3. In another bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
  4. Cream softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  5. Add eggs one by one, mixing well after each, then add vanilla extract.
  6. Gradually mix in dry ingredients and milk, starting and ending with the dry mix, mixing gently.
  7. Fold in diced apples until just combined.
  8. Divide batter among the muffin cups, filling each about 2/3 full. Sprinkle streusel topping on each cupcake and press it down slightly.
  9. Bake for 22-25 minutes or until a toothpick comes out clean.
  10. Let cupcakes cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
  11. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla, cinnamon, and salt.
  12. Once cupcakes are cool, frost them with the cream cheese mixture.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to three days or refrigerate for about a week. Serve with vanilla ice cream or caramel sauce for extra indulgence.

  • Prep Time: 15
  • Cook Time: 25
  • Category: Dessert
  • Method: Baking
  • Cuisine: American