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Apple Crumble Cupcakes

Apple crumble cupcakes with tender, apple-studded batter and a generous oat crumble crown baked until golden. Finished with cinnamon cream cheese frosting piped around the edge and caramel drizzled for a classic American dessert.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble
  • 0.5 cup oats
  • 0.33 cup flour
  • 0.33 cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp cold butter Use cold butter for a crumbly texture.
For apple cupcakes
  • 2 cup flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 0.5 cup butter
  • 0.75 cup brown sugar
  • 2 eggs
  • 0.5 cup applesauce
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1.5 cup finely diced apple
For cinnamon cream cheese frosting
  • 8 oz cream cheese Soften for easy piping.
  • 0.25 cup butter Softened butter mixes smoothly with cream cheese.
  • 3 cup powdered sugar
  • 1.5 tsp cinnamon
  • 1 tsp vanilla
Caramel for drizzling
  • 1 caramel Warm slightly if needed for a drizzle consistency.

Equipment

  • 1 sheet pan

Method
 

Make oat crumble
  1. Combine oats, flour, brown sugar, and cinnamon, then cut in the cold butter until the mixture looks like coarse crumbs. Refrigerate the crumble while you make the cupcakes.
Mix apple cupcake batter
  1. Beat butter and brown sugar until smooth, then beat in the eggs one at a time. Mix in applesauce, sour cream, and vanilla until the batter is fully combined.
  2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Fold the dry mixture into the wet batter just until no dry streaks remain.
  3. Fold in the finely diced apple to distribute pieces evenly through the batter.
Bake and finish
  1. Preheat the oven to 375°F. Fill cupcake liners about 2/3 full, then sprinkle the chilled oat crumble generously on top.
  2. Bake at 375°F for 20-22 minutes, until the tops are golden and a toothpick comes out mostly clean. Let cupcakes cool completely before frosting.
  3. Pipe cinnamon cream cheese frosting around the edge of each cupcake, then drizzle with caramel just before serving.

Notes

Pro tip: keep the crumble chilled so it bakes into a crisp crown instead of melting into the batter. Store unfrosted cupcakes airtight at room temperature for 2 days or in the fridge for up to 4 days; freeze baked cupcakes up to 2 months. For a lighter option, you can use low-fat cream cheese and reduced-fat sour cream, keeping the same baking times.