There’s something magical about the smell of apple crisp cupcakes baking in the oven on a crisp fall afternoon. Just last weekend, my kids and I whipped up a batch while the leaves swirled outside our kitchen window – flour everywhere, sticky fingers stealing apple pieces, and that heavenly cinnamon scent wrapping around us like a cozy blanket. These aren’t just cupcakes; they’re portable little bites of autumn, with all the warm spices and buttery crumble topping you love in traditional apple crisp, but in a perfectly portioned treat. After years of testing recipes with my family (and our very opinionated taste-testing neighbors), I’ve perfected this version that gives you that nostalgic crisp flavor in every moist, appley bite.
Table of Contents
Table of Contents
Ingredients for Apple Crisp Cupcakes
Gathering the right ingredients makes all the difference with these apple crisp cupcakes. Here’s what you’ll need, separated by component so you can prep efficiently:
For the cupcake batter:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups finely chopped apples (I use Granny Smith for tartness)
For that irresistible crisp topping:
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
- 1/2 tsp cinnamon
How to Make Apple Crisp Cupcakes
Okay, let’s get baking – these apple crisp cupcakes come together so easily, you’ll be amazed at how professional they look! First things first: preheat that oven to 350°F and line your muffin tin with cupcake liners. I always use the fun seasonal ones – currently sporting little autumn leaves that peek through the crumb topping.
Preparing the Cupcake Batter
Start by creaming that softened butter and granulated sugar together until it’s light and fluffy – about 2 minutes with my stand mixer. This step builds the foundation for that perfect cupcake texture! Add eggs one at a time, letting each fully incorporate before adding the next. Splash in that vanilla – the good stuff, if you’ve got it.
Now the magic happens: alternate adding your dry ingredients (that you’ve whisked together first) with the buttermilk. I do three additions of dry and two of wet, mixing just until combined each time. Overmixing is the enemy of tender cupcakes! Finally, gently fold in those chopped apples – you want them evenly distributed but not smashed.
Making the Crisp Topping
Here’s where the “crisp” part comes in! In a small bowl, mix together the oats, brown sugar, and cinnamon. Now take those cold butter cubes and cut them in with your fingers, a fork, or a pastry cutter until you’ve got pea-sized crumbs. The mixture should hold together when pressed but still be nice and crumbly.
Fill your cupcake liners about 2/3 full (I use an ice cream scoop for even portions), then generously sprinkle that buttery oat topping over each one. Pop them in the oven for 18-22 minutes – start checking at 18! They’re done when the topping is golden and a toothpick comes out with just a few moist crumbs.
Why You’ll Love These Apple Crisp Cupcakes
Trust me, these little treats will become your new fall obsession. Here’s why:
- So easy – Basically a one-bowl wonder (plus that quick topping) for busy bakers like me
- Kid-approved – My boys go wild for the crunchy topping and love helping sprinkle it on
- Party perfect – They scream autumn vibes and disappear fast at potlucks and cozy gatherings
Irresistible Apple Crisp Cupcakes – 22-Minute Fall Magic
Apple crisp cupcakes combine the flavors of classic apple crisp with the convenience of cupcakes. Perfect for fall baking or any time you need a sweet treat.
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups finely chopped apples
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and buttermilk to the butter mixture, mixing until just combined.
- Fold in chopped apples.
- Scoop batter into cupcake liners, filling each about 2/3 full.
- Mix oats, brown sugar, cold butter, and cinnamon to make the crisp topping. Sprinkle over each cupcake.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use firm apples like Granny Smith for best texture.
- Store leftovers in an airtight container for up to 3 days.
- For extra flavor, add a pinch of cloves to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Tips for Perfect Apple Crisp Cupcakes
After making dozens of batches (some more successful than others – we don’t talk about the “apple mush” incident), here are my must-follow tips:
- Pick firm apples – Granny Smiths are my go-to because they hold their shape and add nice tartness. Mushy apples turn your cupcakes into sad, soggy messes.
- Gentle mixing is key – Once you add the flour, mix just until combined. Overworked batter means tough cupcakes, and nobody wants that.
- Watch the clock – Start checking at 18 minutes. That topping goes from golden to burnt surprisingly fast, and you want that perfect crisp texture.
Apple Crisp Cupcakes Variations
Oh, the possibilities! While I adore the classic version, sometimes I mix things up:
- Swap apples for ripe pears and add a pinch of cardamom – so elegant!
- Toss chopped walnuts or pecans into the crisp topping for extra crunch
- Drizzle with caramel sauce after baking for ultimate indulgence (my husband’s favorite)
Storing and Reheating
These apple crisp cupcakes stay delicious in an airtight container at room temperature for up to 3 days – if they last that long in your house! For that just-baked warmth, pop one in the microwave for 10 seconds to soften the apple bits and crisp up the topping again. I often stash a few in the freezer too – just wrap them individually in plastic and they’ll keep for a month. Thaw overnight on the counter when those fall cravings hit!
Apple Crisp Cupcakes FAQs
Can I use milk instead of buttermilk?
Yes, but here’s my trick – add 1/2 tablespoon lemon juice or vinegar to regular milk and let it sit for 5 minutes. It won’t be quite as tangy, but it works in a pinch! The acidity helps activate the baking soda.
Can I freeze them?
Absolutely! These apple crisp cupcakes freeze like a dream. Just cool completely, wrap individually in plastic, and freeze for up to a month. Thaw overnight on the counter – they’ll taste freshly baked after a quick 10-second microwave zap.
Best apples to use?
Granny Smith all the way! Their firm texture holds up during baking, and the tartness balances the sweet topping. If you prefer sweeter cupcakes, Honeycrisp or Pink Lady work too – just avoid super juicy varieties that’ll make your batter soggy.
Nutritional Information
Just a heads up – these estimates vary based on your specific ingredients, but here’s the general breakdown per apple crisp cupcake: 220 calories, 10g fat (6g saturated), 30g carbs, and 3g protein. Not bad for a little taste of fall heaven!
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