Irresistible Apple Crisp Cupcakes – 22-Minute Fall Magic Recipe

Introduction

These Irresistible Apple Crisp Cupcakes bring the cozy flavors of fall into a quick and delightful treat. With tender apple-studded cake and a crunchy oat topping, they’re perfect for a seasonal snack or dessert in just 22 minutes.

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

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
3. Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: Gradually add the dry ingredients and buttermilk alternately to the butter mixture, mixing gently until just combined.
5. Step 5: Fold the finely chopped apples into the batter to distribute evenly.
6. Step 6: Spoon the batter into the cupcake liners, filling each about two-thirds full.
7. Step 7: To make the crisp topping, combine the rolled oats, brown sugar, cold cubed butter, and cinnamon. Mix until crumbly and sprinkle evenly over each cupcake.
8. Step 8: Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Tips & Variations

• Use tart apples like Granny Smith for a tangy contrast or sweeter varieties like Fuji for a milder flavor.
• For an extra touch, add chopped walnuts or pecans to the crisp topping for added crunch.
• If you don’t have buttermilk, make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and let it sit for 5 minutes.

Storage

Store the apple crisp cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat gently in the microwave for about 15 seconds to bring back warmth and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples instead of fresh?

Fresh apples are best for texture, but if using frozen, thaw and drain them well before folding into the batter to avoid excess moisture.

Can these cupcakes be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking flour blend, and ensure your baking powder is gluten-free for best results.

Irresistible Apple Crisp Cupcakes – 22-Minute Fall Magic Recipe

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These Irresistible Apple Crisp Cupcakes combine the comforting flavors of fall into moist, tender cupcakes topped with a crunchy apple oat crisp. Ready in just 22 minutes, they are perfect for a quick seasonal treat that delights every bite with spices, fresh apples, and a buttery crumble topping.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 18-22 minutes
• Total Time: 28-32 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Crisp Topping

• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup cold butter, cubed
• 1/2 tsp cinnamon

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
3. Cream Butter and Sugar: In a separate large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, ensuring a tender cupcake texture.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then stir in the vanilla extract for flavor depth.
5. Combine Wet and Dry Ingredients: Alternate adding the dry flour mixture and buttermilk to the creamed butter mixture, mixing gently until just combined to avoid overmixing and ensure moist cupcakes.
6. Fold in Apples: Gently fold in the finely chopped apples to evenly distribute chunks throughout the batter, adding natural sweetness and moisture.
7. Fill Cupcake Liners: Scoop the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
8. Prepare Crisp Topping: In a small bowl, combine the rolled oats, brown sugar, cold cubed butter, and cinnamon. Use your fingers or a pastry cutter to mix until crumbly.
9. Add Topping: Sprinkle the oat crisp topping evenly over each cupcake for a crunchy, flavorful finish.
10. Bake: Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean indicating doneness.
11. Cool and Serve: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Notes

• Use tart apples like Granny Smith for a balanced sweet-tart flavor in the cupcakes.
• Ensure butter for the topping is cold to create a crumbly texture.
• Do not overmix the batter to keep cupcakes tender and light.
• Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
• For extra moisture, add a tablespoon of applesauce to the batter.

Keywords: apple crisp cupcakes, fall desserts, apple oat topping, quick cupcakes, seasonal baking