Description
Mini autumn-inspired desserts blending moist cupcake base with spiced apple filling and a buttery crumble topping. Ideal for gatherings or cozy treat nights, these cupcakes offer a handheld version of classic apple pie with layers of cinnamon, caramelized apples, and crisp texture.
Ingredients
2 cups all-purpose flour
1 cup cold unsalted butter, cubed
3/4 cup brown sugar
1/2 cup sour cream
2 large eggs
1 cup white sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Zest of 1 lemon
4 cups peeled and grated apples (Honeycrisp or Fuji recommended)
1/2 cup old-fashioned oats
Optional: 1/2 cup chopped walnuts
Instructions
Preheat oven to 350°F (180°C)
In a bowl, mix flour, brown sugar, baking powder, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg,
and lemon zest for crumble topping. Add cold butter and oats (and walnuts if using);
use a pastry blender or fingers to combine until crumbly.
In another bowl, whip white sugar, egg yolks, and sour cream until smooth.
Fold in 3/4 cup flour mixture and grated apples to create apple filling.
Divide filling among greased cupcake paper liners in a 24-case muffin tin;
cover with 1–2 tablespoons crumble topping per cupcake.
Bake for 25–30 minutes until golden and springy.
Let cool completely before dusting with cinnamon before serving.
Notes
Use parchment paper liners for easy removal
Adjust crumble topping amount based on desired crunch
Store in airtight container for up to 3 days
For maple twist, sprinkle with confectioner’s sugar mixed with a splash of maple syrup
Substitute sour cream with Greek yogurt for tangy variation
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg