Soft, spiced, and topped with a buttery crisp — these apple crisp cupcakes are a cozy treat perfect for fall or any time you crave a warm, comforting dessert!

Why You’ll Love This Recipe

Combines the warmth of apple crisp with the ease of cupcakes.
A buttery oat topping gives a crunchy contrast to the soft, spiced cake.
Perfect for fall gatherings, bake sales, or family desserts.
Freezer-friendly and easy to make ahead.

Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ cup sour cream
1 cup peeled and finely chopped apples (about 1 medium apple)

For the Crisp Topping:

½ cup rolled oats
⅓ cup all-purpose flour
⅓ cup packed brown sugar
¼ cup unsalted butter, cold and cubed
½ tsp ground cinnamon

Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Calories: ~310 kcal per cupcake

Step-by-Step Instructions

Step 1: Prepare the Cupcake Batter

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 2: Cream Butter and Sugar

In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and vanilla extract, mixing well. Blend in sour cream until smooth.

Step 3: Combine Dry Ingredients and Apples

Gradually add the dry mixture to the wet ingredients, stirring until just combined. Gently fold in the chopped apples. Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Step 4: Make the Crisp Topping

In a small bowl, combine oats, flour, brown sugar, cinnamon, and cubed butter. Mix with a pastry cutter or fingers until crumbly. Sprinkle generously over each cupcake.

Step 5: Bake and Cool

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan, then transfer cupcakes to a wire rack to cool completely.

Tips & Variations

Add chopped pecans or walnuts to the crisp topping for extra crunch.
Swap sour cream with Greek yogurt for a lighter version.
Top cooled cupcakes with a drizzle of caramel sauce for a bakery-style finish.
Try using pear instead of apple for a delicious variation.

Frequently Asked Questions

Can I use any type of apple?
Yes, but tart apples like Granny Smith or Honeycrisp balance the sweetness best.

Can I freeze these cupcakes?
Absolutely! Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Do I need to peel the apples?
Peeling is recommended for a softer texture, but you can leave the peel for added fiber and color.

Final Thoughts

Apple Crisp Cupcakes combine everything you love about a classic fall dessert in a convenient handheld form. With their spiced flavor, moist texture, and crunchy topping, they’re bound to become a seasonal favorite in your kitchen!