Apple Crisp Cupcakes

Apple crisp cupcakes transform classic apple crisp into cupcake form. The cupcakes are made with moist, fluffy cinnamon cake, cinnamon buttercream frosting, apple cinnamon filling, and a crumble topping. Add these delicious cupcakes to your fall baking list.

Ingredients for Apple Crisp Cupcakes

Cinnamon Cupcakes

• All-purpose flour – Be sure to measure correctly and level the measuring cups.
• Baking powder – Leavening agent to help the cupcakes rise.
• Cinnamon – Ground cinnamon adds delicious warm flavor.
• Salt – Enhances the flavor of the cupcakes and contrasts the sweetness.
• Granulated sugar – To sweeten the cupcake.
• Unsalted butter – Room temperature.
• Vegetable oil – Use your preferred neutral baking oil.
• Egg – Large egg, room temperature.
• Sour cream – Room temperature.
• Vanilla extract – Pure vanilla extract adds amazing vanilla flavor.
• Milk – Room temperature.

Cinnamon Buttercream Frosting

• Unsalted butter – Room temperature.
• Powdered sugar – Confectioners’ sugar/icing sugar.
• Vanilla extract – Pure vanilla extract adds great underlying vanilla flavor.
• Cinnamon – Ground cinnamon. The fresher the better.
• Salt – A pinch of salt helps to contrast the sweetness of the frosting.
• Heavy cream – Heavy cream or heavy whipping cream makes the buttercream smooth and silky.

Apple Cinnamon Filling

• Apples – Peeled and finely diced. The best apples for this filling are granny smith apples, honeycrisp apples, and pink lady apples.
• Granulated sugar – For a subtle sweetness.
• Water
• Lemon juice – Brightens the flavor of the apples.
• Cinnamon – Ground cinnamon adds warm spice flavor.
• Water + cornstarch – Create a slurry to thicken the apple pie filling.

Crumble Topping

• All-purpose flour
• Light brown sugar
• Cinnamon
• Unsalted butter – Room temperature, cubed.

How to Make Cinnamon Cupcakes

1. Preheat the oven to 350 degrees F and line a cupcake pan with 12 cupcake liners.
2. In a mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon and salt. Set aside.
3. In a large bowl, cream the granulated sugar, butter and vegetable oil until smooth and creamy. Add in the egg, sour cream and vanilla extract and mix until smooth.
4. Add half of the flour mixture and mix until mostly combined. Pour in the milk and mix well. Then add the remaining flour mixture and mix until the batter is combined and smooth.
5. Portion the cupcake batter into cupcake liners using a large cookie scoop, about 3/4 full.
6. Bake for 20 minutes until the cupcakes bounce back when gently touched. Cool in the pan for 5 minutes and transfer to a wire rack to cool completely.

How to Make Cinnamon Buttercream Frosting

To make the buttercream, you will need a stand mixer or a hand-held electric mixer.

1. Whip the room temperature butter until light, fluffy, and pale in color.
2. Add the powdered sugar and mix until combined. 
3. Add the vanilla extract, cinnamon, and salt.
4. Drizzle in the heavy cream and continue to mix on low until combined.
5. Turn the mixer to medium speed and whip the buttercream for about 3 minutes to get the desired consistency.

Apple Cinnamon Filling

1. Combine the apples, granulated sugar, water, lemon juice, and cinnamon in a medium saucepan.
2. Cook the apples over medium-low heat, covered, for about 10 to 15 minutes, stirring occasionally, until the apples soften.
3. Make a cornstarch slurry from water and cornstarch and add to the apples to thicken the apples. Transfer to a heatproof bowl to cool before using.

How to Make Crumble Topping

1. Mix together the all-purpose flour, brown sugar and cinnamon. Add in the unsalted butter. Use a fork to press the butter into the dry ingredients or use a clean hand to make the crumble.
2. Spread the streusel onto a baking sheet lined with parchment paper. Bake for about 10-15 minutes, stirring every few minutes, until the crumble topping is golden-brown.

Assembling the Cupcakes

1. Fill a piping bag fitted with an Ateco 826 piping tip with the cinnamon buttercream frosting. Pipe a ring of buttercream around the edges of the cupcake, leaving a well in the center.
2. Spoon the apple cinnamon filling in the middle of the buttercream ring and sprinkle the top of the apples with the crumble topping.