Ingredients
For the cupcakes:
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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1 tsp cinnamon
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¼ tsp nutmeg
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup brown sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream (or Greek yogurt)
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1 ½ cups finely chopped apples (Granny Smith or Honeycrisp)
For the crumble topping:
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½ cup all-purpose flour
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¼ cup brown sugar
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¼ cup cold butter, cubed
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½ tsp cinnamon
For the frosting:
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1 cup unsalted butter, softened
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3 cups powdered sugar
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1 tsp vanilla extract
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2–3 tbsp heavy cream or milk
Instructions
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Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
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Make the crumble: In a bowl, mix flour, sugar, cinnamon, and cold butter until crumbly. Set aside.
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Mix the batter: In a large bowl, beat butter and sugar until fluffy. Add eggs, vanilla, and sour cream.
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Combine dry ingredients and fold them into the wet mixture. Stir in chopped apples.
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Fill liners ¾ full, sprinkle crumble topping evenly over each cupcake.
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Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely.
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Frost: Beat butter, powdered sugar, vanilla, and cream until smooth and fluffy. Pipe over cooled cupcakes.
Notes
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Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
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Make the crumble: In a bowl, mix flour, sugar, cinnamon, and cold butter until crumbly. Set aside.
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Mix the batter: In a large bowl, beat butter and sugar until fluffy. Add eggs, vanilla, and sour cream.
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Combine dry ingredients and fold them into the wet mixture. Stir in chopped apples.
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Fill liners ¾ full, sprinkle crumble topping evenly over each cupcake.
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Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely.
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Frost: Beat butter, powdered sugar, vanilla, and cream until smooth and fluffy. Pipe over cooled cupcakes.
- Prep Time: 20 minutes
- Cook Time: 20–30 minutes
- Category: dessert
- Cuisine: american