Apple Crumble Cupcakes
Apple and crumble create a delightful pair that feels warm and cozy. These cupcakes are super adaptable and offer a lovely contrast between soft cake and crunchy topping.
Equipment
- Mixing Bowl
- Cupcake tin
- Whisk
- Knife
- Oven
Ingredients
Ingredients
- 300 g Apples firm varieties like Granny Smith or Honeycrisp, diced
- 50 g Butter room temperature, for batter
- 200 g Sugar for batter and crumble topping
- 200 g Flour all-purpose
- 2 pcs Eggs large, room temperature
- 5 g Baking powder
- 5 g Cinnamon and additional for crumble
- 1 pinch Salt
- 50 g Additional butter for crumble topping
Instructions
- Preheat your oven to 180°C and prepare the cupcake tin with liners.
- In a bowl, mix together butter and sugar until creamy. Add eggs, one at a time, ensuring they are fully incorporated.
- In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients, folding until just combined.
- Gently fold in the diced apples to the batter.
- For the crumble, mix together the flour, butter, sugar, cinnamon, and salt until crumbly. Set aside.
- Scoop the batter into cupcake liners, filling them about 2/3 full. Top each with a generous layer of crumble.
- Bake for about 20 minutes or until the tops are golden and a toothpick comes out with a few moist crumbs.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
Notes
Tip: Avoid overmixing the batter to keep the cupcakes light and airy.