Scrumptious Honey Crisp Apple Crumble Cupcake Recipe
Eat cake for breakfast. Mmmmm there is no better way than to start your Monday morning than with an apple crumble cupcake! Yummmmmm! Apple to me is sort of like pumpkin in a cupcake in the fact that it makes the cupcake super moist without adding a lot more fat to it! I may have told you this story before, but I grew up in a town in West Virginia where the Musselman plant was located (You know, Musselman Applesauce.) The whole area is lush with all types of apple orchards. In fact, even our school mascot was an apple and I think it’s adorable! This has actually made me quite the apple snob and no offense to Pennsylvania, but your apples just don’t cut it! Maybe it’s nostalgia, but I really believe it’s that straight from the orchard freshness that sets these apples aside from everywhere else. (Jump to Recipe)
Honey Crisp Apple Crumble Cupcake
This super moist honey crisp apple crumble cupcake will comfort you with warmth and spice topped with a maple whipped frosting!
- I always start with the vanilla base cupcake from The Pioneer Woman
- 1 cup Vegetable Shortening
- 1-3/4 cup Sugar
- 2-1/2 cups Cake Flour
- 1-1/4 teaspoon Salt
- 2 whole Large Eggs
- 1 cup Buttermilk
- 2-1/2 teaspoons Vanilla Extract (or The Caviar From 1 Vanilla Bean)
- 1 teaspoon Baking Soda
- 1-1/2 teaspoon Vinegar
- Then I added
- 2 Tablespoons of Cinnamon
- 2 Honey Crisp Apple (peeled and cut into 1 inch cubes)
- *I like to pour over the juice of 1/2 lemon, 1 tablespoon of brown sugar, and a teaspoon of cinnamon while they sit.
- 1 cup rolled oats
- 1/4 cup butter
- 1 tsp cinnamon
- 2 tablespoons brown sugar
- 2 Cup Heavy Whipping Cream
- 1/3 Cup Maple Syrup
- Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liner papers.
- Cream shortening and sugar until fluffy. Set aside.
- Sift together flour, salt, and cinnamon. Set aside.
- Mix eggs, buttermilk, vanilla, baking soda, and vinegar in a separate bowl.
- Alternate adding flour mixture and buttermilk mixture to the shortening mixture, mixing after each addition. Mix until totally combined.
- Gently fold in the cut and peeled apples until just mixed in.
- Pour batter into cupcake liners.
- In a separate bowl combine the rolled oats, cinnamon, butter, and brown sugar by using a pastry cutter until the mixture is the size of peas.
- Place on top of the cupcake batter in the cupcake pans before baking.
- Bake at 350 degrees for 14-18 minutes.
- Combine the heavy whipping cream and maple syrup in a stand mixer with the whisk attachment. Whisk until stiff peaks form. Frost the cupcakes and enjoy!
November 14, 2016 @ 12:52 pm
Am I missing something? I don’t see apples included anywhere in this recipe.?
Amanda @ Anchored to Sunshine
November 14, 2016 @ 10:43 pm
Yum yum yum! I wish I had one of these to greet me in the morning with my cup of coffee!