⏳ Yield & Time

Yield: 12 servings

Preparation Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

🍽 Ingredients

• 1 cup (2 sticks) Unsalted butter, softened
• 1 ¾ cups Granulated sugar
• 2 Eggs, large
• 1 teaspoon Vanilla extract
• 2 ½ cups All-purpose flour
• 2 teaspoons Baking soda
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 3 cups Apples, peeled, cored, and diced
• ¼ cup Apple cider
• ½ cup All-purpose flour
• ½ cup Brown sugar
• ¼ cup Unsalted butter, cold, cut into pieces
• 1 teaspoon Ground cinnamon

📖 Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This is a crucial first step, don't skip it!
2. In a large mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ¾ cups of granulated sugar until light and fluffy. I usually use my electric mixer, makes it a breeze!
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Scrape down the sides of the bowl as needed. It's helpful to make sure everything is properly combined.
4. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of ground cinnamon. This is where your dry ingredients come to life!
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix! Overmixing can lead to tough cupcakes. I know, it’s tempting!
6. In a medium bowl, combine 3 cups of peeled, cored, and diced apples with ¼ cup of apple cider. Gently fold the apples into the batter. Be gentle, don’t want to smash those apples.
7. Fill each cupcake liner about ¾ full. Don’t overfill; you don't want your cupcakes to spill over during baking!
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, ovens vary in their temperament.
9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Patience is key here!
10. While the cupcakes are cooling, prepare the cinnamon crumble topping. In a small bowl, combine ½ cup of all-purpose flour, ½ cup of brown sugar, ¼ cup of cold unsalted butter (cut into small pieces), and 1 teaspoon of ground cinnamon. Mix with your fingers until it resembles coarse crumbs. This part is super fun and very satisfying!
11. Once the cupcakes are completely cool, sprinkle the cinnamon crumble topping generously over the top of each cupcake. It's all about that perfect topping!
12. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They might get a little less fluffy, though, so eat them soon!

📝 Notes

• Make sure your butter is softened for best results. Room temperature is ideal!
• Don't overmix the batter! A few lumps are okay.
• These cupcakes are best served fresh, but they'll keep for a few days in an airtight container at room temperature. Maybe even longer in the fridge, but why?
• Feel free to get creative with the toppings! A scoop of vanilla ice cream would be delicious too!