Go Back

Apple Crumble Cupcakes

Apple crumble cupcakes with moist, apple-studded centers and a generous oat crumble crown, baked until tender then topped with cinnamon cream cheese frosting. Finished with an optional caramel drizzle for a bakery-style look and caramel-apple flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 390
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 butter cold
For apple cupcakes
  • 2 cups 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 softened
  • 0.75 cup brown sugar
  • 2 eggs
  • 0.5 cup applesauce
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1.5 cups apple finely diced
For cinnamon cream cheese frosting
  • 8 oz cream cheese softened
  • 0.25 cup butter softened
  • 3 cups powdered sugar
  • 1.5 tsp cinnamon
  • 1 tsp vanilla
Caramel for drizzling
  • 1 caramel for drizzling

Equipment

  • 1 sheet pan

Method
 

Make oat crumble
  1. Mix oats, flour, brown sugar, and cinnamon, then cut in cold butter until crumbly. Refrigerate the crumble while you make the cupcake batter.
Make apple cupcake batter
  1. Beat softened butter with brown sugar until well combined. Beat in eggs one at a time.
  2. Add applesauce, sour cream, and vanilla, mixing until smooth and thick.
  3. Fold in dry ingredients and then fold in finely diced apple just until no dry streaks remain.
Bake cupcakes
  1. Heat oven to 375°F and line a sheet pan with cupcake liners. Fill each liner about 2/3 full, then top with oat crumble.
  2. Bake at 375°F for 20-22 minutes, until the centers spring back and the crumble looks lightly browned with crisp edges. Let cupcakes cool completely.
Frost and finish
  1. Pipe cinnamon cream cheese frosting around the edge of each cupcake once completely cool, creating a ring that holds the topping. Spoon or drizzle caramel over the tops right before serving.

Notes

Pro tip: chill the oat crumble so the butter firms up—this helps it bake into a crisp, bakery-style crown. Store cupcakes covered in the fridge for up to 4 days; freeze unfrosted cupcakes (wrap tightly) for up to 2 months, then thaw and frost. For a lighter option, use low-fat cream cheese and swap in reduced-fat sour cream.