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Apple Crumb Cupcakes with Cream Cheese Frosting

Moist spiced apple cupcakes topped with tangy cream cheese frosting and buttery cinnamon streusel, perfect for fall celebrations.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.75 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 1.5 cups apples peeled and grated
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
Cinnamon Streusel Topping
  • 0.25 cup all-purpose flour
  • 0.25 cup brown sugar packed
  • 1 tsp ground cinnamon
  • 2 tbsp cold butter cubed
  • 1 pinch salt

Equipment

  • Mixing bowls
  • 12-cup Muffin Tin
  • Electric Mixer
  • Wire cooling rack
  • Piping bag with tip

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, cream butter, granulated sugar, and brown sugar for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Mix in sour cream on low speed until combined.
  6. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
  7. Gently fold in grated apples using a rubber spatula until evenly distributed.
  8. Divide batter evenly among cupcake liners, filling each about two-thirds full.
  9. Bake for 18-22 minutes until a toothpick inserted into center comes out clean. Cool completely on wire rack.
  10. Beat softened cream cheese and butter together for 2-3 minutes until smooth and creamy.
  11. Gradually add powdered sugar, then beat in vanilla extract and heavy cream until frosting is light and fluffy.
  12. Prepare streusel by combining flour, brown sugar, cinnamon, and salt. Work in cold butter until you have pea-sized crumbs.
  13. Frost cooled cupcakes generously using piping bag or offset spatula.
  14. Sprinkle cinnamon streusel topping over frosted cupcakes, pressing gently to adhere.
  15. Serve immediately or store in airtight container in refrigerator for up to 5 days.

Notes

For best results, use freshly grated apples and make sure all dairy ingredients are at room temperature. The streusel can be made ahead and stored in the refrigerator. Add chopped pecans or walnuts to the streusel for extra crunch.