Apple Pie Crumble Cupcakes

Ingredients

Apple Cider Cupcakes

• 1 ½ (210g) cups all purpose flour
• 1 teaspoon (6g) baking soda
• ½ teaspoon (2g) baking powder
• ½ teaspoon (5g) salt
• 1 ½ teaspoons (5g) cinnamon
• ¼ teaspoon nutmeg
• ⅓ cup (70g) vegetable oil
• ⅓ cup (70g) granulated sugar
• ⅔ cup (160g) light brown sugar
• 1 large egg (50g), room temperature
• 1 teaspoon (4g) vanilla extract
• ¾ cup (190g) apple cider, room temperature

Apple Crumble Topping

• ⅓ cup (70g) granulated sugar
• ½ cup (70g) all purpose flour
• ¼ teaspoon cinnamon
• ¼ teaspoon baking powder
• ⅛ teaspoon salt
• ¼ cup (55g) unsalted butter, melted

Apple Pie Topping

• 2 medium Granny Smith Apples, peeled and chopped (about 325g of chopped apples)
• 1 Tablespoon (14g) unsalted butter
• ¼ cup (60g) light brown sugar, packed
• 1 teaspoon (4g) cinnamon

Cinnamon Frosting

• 1 cup (220g) unsalted butter
• 2 ½ cups (300g) powdered sugar
• ¼ teaspoon cinnamon
• 2 tablespoons (30g) milk

Direction

 Apple Cider Cupcakes

1. Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tin with liners.
2. In a large bowl, whisk vegetable oil, granulated sugar, light brown sugar, a room temperature egg, vanilla extract, and room temperature apple cider together until the ingredients are smooth and fully incorporated with one another.
3. Pour all purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg into the bowl. Only mix until just after you see all of the flour mixture disappear into the batter. Stir just a few more times to ensure the batter is smooth and there are no clumps of dry ingredients. Overmixing will lead to dry cupcakes.
4. Evenly divide batter between the liners, between ¼ and ⅓ cup of batter in each liner. The liners should be about ⅔ full.
5. Bake cupcakes for 16-20 minutes or until the tops spring back when poked quickly in the center, are slightly crusted, and golden brown in color. A toothpick inserted into the center should come out with moist crumbs.
6. Allow the cupcakes to fully cool before frosting.

Apple Crumble Topping

1. Preheat your oven to 375 degrees Fahrenheit. Line a metal sheet pan with parchment paper.
2. In a medium bowl, mix granulated sugar, all purpose flour, cinnamon, baking powder, and salt together with a fork.
3. Pour the melted butter into the flour mixture. Use a fork to combine the ingredients together.
4. Use your fingers to spread the mixture into clumps on your prepared sheet pan.
5. Bake the crumble for 7-10 minutes or until the crumbs turn golden brown in color and are crunchy in texture. Allow the crumble topping to cool before using.

Apple Pie Topping

1. In a large saucepan over medium-high heat, heat chopped apples and butter together for about 5 minutes until the apples are soft and begin to turn slightly more brown in color. Mix consistently to ensure that the apples heat evenly.
2. Add light brown sugar and cinnamon to the apple mixture, and lower heat to medium-low. Heat for an additional 3-5 minutes until the apples are soft enough to break apart when you push down on them with a spoon. Stir as the mixture combines.
3. Remove the apple pie filling from the heat and let the mixture cool as you prepare the cookies. If baking or assembling later, allow the apple pie filling to cool before storing in an airtight container or covering with cling wrap, plastic wrap, or aluminum foil. Place the filling in the fridge for up to 6 days and heat for about 1 minute in the microwave before adding to the cookies.

Cinnamon Frosting and Decoration

1. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together until smooth.
2. Add vanilla extract and cinnamon to the frosting and beat until combined.
3. Add heavy whipping cream to the frosting and beat on high speed for 3 minutes. This will create air in the frosting, resulting in a smooth, bright, and fluffy frosting. Transfer the frosting to a piping bag or zippable plastic bag with the corner snipped off for greater control if desired.
4. Frost each cupcake as desired before placing about ½ tablespoon of apple pie topping on top and sprinkling apple crumble pieces over it.
5. Store cupcakes in an airtight container or tightly covered at room temperature for up to 2 days, in the fridge for up to 4 days, or in the freezer for up to 4 months.