Apple Crisp Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup peeled and finely chopped apples (about 1 medium apple)
For the crisp topping:
- 1/2 cup rolled oats
- 1/3 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
Directions:
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract, beating well to combine.
5. Mix in the sour cream until smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in the chopped apples.
8. Divide batter evenly among the muffin cups, filling each about two-thirds full.
9. For the crisp topping, combine oats, flour, brown sugar, cinnamon, and cold cubed butter in a small bowl. Use a pastry cutter or your fingers to blend until crumbly.
10. Sprinkle the crisp topping generously over each cupcake batter portion.
11. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
12. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 310 kcal | Servings: 12 servings
Tips:
Use tart apples like Granny Smith for a balanced sweet-tart flavor in the cupcakes.
Store cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.