Ingredients
Scale
- 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