Apple Crumble Cupcakes Made in Your Pressure Cooker
Topped with a buttery oat crumble, then a cinnamon and caramel frosting and a decadent drizzle of caramel, these tender spiced cupcakes taste like a cozy fall afternoon.
Equipment
- 1 Muffin Pan
Ingredients
- 1 ½ cups all-purpose flour 212g
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup salted butter softened
- ¾ cup granulated sugar 150g
- ¼ cup light brown sugar 50g
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup milk
- 1 cup Granny Smith apple peeled and finely diced
- ½ cup all-purpose flour 71g
- ½ cup light brown sugar 100g
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ⅛ teaspoon ground nutmeg
- ¼ cup salted butter melted
- ½ cup rolled oats
- 1 ½ cups salted butter softened
- 1 Tablespoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 teaspoons caramel sauce
- 3 ½ cups powdered sugar 420g
- Extra caramel sauce for garnish
- Thin apple slices for garnish
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-count cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.½ cup salted butter, ¾ cup granulated sugar, ¼ cup light brown sugar
- Add the eggs and vanilla extract, mix until combined.2 large eggs, 1 teaspoon pure vanilla extract
- Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix. Gently fold in the diced apples.½ cup milk, 1 cup Granny Smith apple
- Fill each cupcake liner about ⅔ full. Bake for 12-14 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and cool completely on a wire rack.
- Once cooled, frost with the prepared buttercream, dip tops in crumble, then drizzle with caramel sauce and garnish with apple slices.2 teaspoons caramel sauce, 3 ½ cups powdered sugar, Extra caramel sauce, Thin apple slices
Notes
To store: These cupcakes can be stored in an airtight container at room temperature for up to 2-3 days. They can last up to 5 days in the refrigerator, but the cupcakes may dry out a bit and become denser if you do this, so it’s best to eat them within 2 days or freeze them unfrosted for longer storage. To freeze: After baking the cupcakes and allowing them to completely cool, wrap them in plastic wrap and place in a large Ziploc bag or freezer safe container. Thaw them at room temperature and frost them with fresh cinnamon frosting and add the crumb topping, caramel drizzle and apple slice before serving.