Apple Crisp Cupcakes

Why You’ll Love This Recipe

I can’t get enough of how these cupcakes blend texture and flavor so well. The base is moist and tender, thanks to buttermilk and fresh apples. The oat crumble topping gives that golden, buttery crunch I always crave in a good crisp, and the caramel drizzle? It’s the cherry on top—sweet, sticky, and totally irresistible. Plus, they’re easy to store, freeze, and enjoy anytime I need a little taste of fall.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cupcake Batter

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup buttermilk

• 2 medium apples, peeled, cored, and finely chopped

Crisp Topping

• ½ cup old-fashioned oats

• ⅓ cup all-purpose flour

• ¼ cup brown sugar, packed

• ½ teaspoon ground cinnamon

• ¼ cup unsalted butter, melted

Finish

• ½ cup caramel sauce (for drizzling)

Directions

1. I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a large bowl, I beat the softened butter and granulated sugar until it’s fluffy—this usually takes 2-3 minutes.

4. I add the eggs one at a time, beating well after each, then stir in the vanilla.

5. I alternate adding the dry mixture and buttermilk to the butter mixture, beginning and ending with the dry. I mix until just combined, then fold in the chopped apples.

6. I divide the batter evenly between the liners, filling them about two-thirds full.

7. For the topping, I mix oats, flour, brown sugar, and cinnamon in a small bowl. Then I stir in the melted butter until everything is crumbly.

8. I sprinkle the oat topping evenly over each cupcake.

9. I bake them for 18–22 minutes, until a toothpick in the center comes out clean. After 5 minutes in the pan, I transfer them to a wire rack to cool.

10. Once cooled, I drizzle each one with caramel sauce just before serving.

Servings and timing

This recipe makes 12 cupcakes and takes about 40 minutes total—including 10 minutes of prep and 18–22 minutes of baking.

Variations

• Dairy-free: I’ve used plant-based butter and dairy-free buttermilk alternatives with great results.

• Gluten-free: A gluten-free flour blend works well here, as long as I also use certified gluten-free oats.

• Spiced up: Sometimes I add a pinch of allspice or cardamom to the batter for extra warmth.

• Topped with frosting: If I want to go all out, I’ll add a swirl of cream cheese frosting beneath the caramel.

Storage/Reheating

• Room temperature: I store them in an airtight container for up to 3 days.

• Refrigerator: They’ll last up to a week chilled—just let them sit at room temp before eating.

• Freezer: These freeze beautifully. I wrap them tightly and store them for up to 3 months. When ready, I thaw at room temperature and add fresh caramel drizzle.

FAQs

Can I use applesauce instead of chopped apples?

I wouldn’t. The chopped apples provide bursts of texture and moisture that applesauce just can’t replicate in these cupcakes.

What kind of apples work best?

I like using firm, slightly tart apples like Honeycrisp or Granny Smith. They hold up well and balance the sweetness.

Can I make these ahead of time?

Yes! I often bake the cupcakes the night before and store them at room temperature. I wait to drizzle the caramel until just before serving so it stays fresh and glossy.

Can I skip the crumble topping?

Technically yes, but I wouldn’t. The crisp oat topping is what gives these cupcakes their “apple crisp” identity and adds so much texture and flavor.

Can I make them mini?

Absolutely. I just reduce the bake time to 12–15 minutes and check with a toothpick. They’re great for parties or kids’ treats this way.

Conclusion

These Apple Crisp Cupcakes are everything I love about fall—warm spices, sweet apples, buttery oats, and sticky caramel—packed into one decadent cupcake. They’re just the right balance of cozy, sweet, and satisfying, and they always impress at parties or family gatherings. If I want something that tastes like a classic apple crisp but fits in the palm of my hand, this is the recipe I reach for every time.

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