Ingredients:
For the Cupcakes:
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
2 large eggs
1 tsp vanilla extract
1 1/4 cups self-rising flour
1/2 tsp ground cinnamon
1/4 cup whole milk
2 small apples, peeled, cored, and finely chopped
For the Crumble Topping:
1/4 cup all-purpose flour
2 tbsp light brown sugar
1/4 tsp ground cinnamon
2 tbsp unsalted butter, cold and cubed
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2 tbsp whole milk
1/2 tsp ground cinnamon
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Make the Cupcake Batter: In a large bowl, cream together the softened butter and light brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the self-rising flour and ground cinnamon. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until well combined. Gently fold in the chopped apples.
Prepare the Crumble Topping: In a small bowl, mix the all-purpose flour, light brown sugar, and ground cinnamon. Add the cold, cubed butter and rub it into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
Assemble the Cupcakes: Divide the cupcake batter evenly among the prepared muffin cups. Sprinkle the crumble topping over each cupcake.
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.
Make the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, milk, and ground cinnamon, beating until smooth and fluffy.
Frost and Serve: Once the cupcakes are completely cool, frost them with the cinnamon buttercream. Optionally, sprinkle a little extra crumble topping on top. Serve and enjoy!
Prep Time: 25 minutes | Cooking Time: 25 minutes | Total Time: 50 minutes
Kcal: Approximately 300 per cupcake | Servings: 12 cupcakes
