1. Can I use a different type of apple for Apple Crisp Cupcakes?

Yes! While Granny Smith apples are often used for their tartness, you can also use Honeycrisp, Gala, or Fuji apples for a sweeter taste. Each type of apple will bring a slightly different flavor, so feel free to experiment and choose your favorite.

2. How do I store Apple Crisp Cupcakes?

To store Apple Crisp Cupcakes, keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. If you'd like to freeze them, wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.

3. Can I make the oat crumble topping ahead of time?

Yes! You can prepare the oat crumble topping ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to bake the cupcakes, just sprinkle it over the batter before putting the cupcakes in the oven.

4. Is there a way to make these cupcakes gluten-free?

Absolutely! To make these Apple Crisp Cupcakes gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that the other ingredients, like the baking powder and baking soda, are also gluten-free to maintain the integrity of the recipe

Apple Crisp Cupcakes – Easy & Delicious Fall Treat

Name: Apple Crisp Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup buttermilk; 2 medium apples, peeled, cored, and finely chopped; ½ cup old-fashioned oats; ⅓ cup all-purpose flour; ¼ cup brown sugar, packed; ½ teaspoon ground cinnamon; ¼ cup unsalted butter, melted; ½ cup caramel sauce

Description

Apple Crisp Cupcakes are the perfect combination of a soft, spiced cupcake base, a crunchy oat crumble topping, and a rich caramel drizzle. These cupcakes bring the cozy flavors of a classic apple crisp into a portable dessert form, making them perfect for any fall gathering or a sweet treat any time of the year.

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 medium apples, peeled, cored, and finely chopped
½ cup old-fashioned oats
⅓ cup all-purpose flour
¼ cup brown sugar, packed
½ teaspoon ground cinnamon
¼ cup unsalted butter, melted
½ cup caramel sauce

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Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Fold in chopped apples.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
In a small bowl, mix oats, flour, brown sugar, and cinnamon for the crumble topping. Add melted butter and stir until crumbly.
Sprinkle the oat crumble topping evenly over the batter in each cupcake liner.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, drizzle each cupcake with caramel sauce before serving.

Notes

For a dairy-free version, substitute non-dairy butter and buttermilk alternatives.
If you’re missing buttermilk, mix ½ cup milk with 1 tablespoon of lemon juice or vinegar to mimic the tangy flavor.
For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
These cupcakes also freeze well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320 kcal
Sugar: 29g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 2g
Cholesterol: 45mg