Description
Indulge in the delightful flavors of fall with these Apple Crisp Cupcakes. Each moist, spiced cupcake is bursting with fresh apple pieces and topped with a crunchy streusel and creamy cinnamon frosting. Perfect for gatherings or cozy nights at home, these treats offer a warm, sweet escape that everyone will adore. With simple ingredients and straightforward steps, you’ll create a stunning dessert that’s not only delicious but also easy to share.
Ingredients
Scale
- 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 (for streusel)
- ¼ cup old-fashioned oats (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- ¼ teaspoon salt (for streusel)
- ¼ cup cold unsalted butter (cubed, for streusel)
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened, for frosting)
- 3 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon ground cinnamon (for frosting)
- Pinch of salt (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, combine flour, brown sugar, oats, cinnamon, and salt for the streusel topping. Cut in the cold butter until it resembles coarse crumbs and refrigerate.
- In another medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg for the cupcakes.
- In a large bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with milk, and mix on low speed until just combined. Fold in diced apples gently.
- Divide batter evenly among prepared muffin cups, filling each about 2/3 full. Sprinkle with streusel topping and gently press it into the batter.
- Bake for 22-25 minutes until a toothpick comes out clean with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cooling, prepare the cinnamon cream cheese frosting by beating cream cheese and softened butter until smooth. Gradually add powdered sugar and mix in vanilla, ground cinnamon, and salt until fluffy.
- Once cooled completely, frost each cupcake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (80g)
- Calories: 290
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg