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Caramel Apple Cupcakes with Streusel Topping
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowls
  • Muffin Tin
  • Whisk
  • Oven

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup diced apple
  • 1 teaspoon ground cinnamon
  • 1/4 cup caramel sauce
  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons cold unsalted butter
  • 1/2 teaspoon cinnamon

Instructions
 

  • Preheat the oven to 350 degrees F and line a muffin tin with four paper liners.
  • In a medium bowl, whisk together 1 cup flour, granulated sugar, baking powder, and salt.
  • In another bowl, beat the softened butter with the egg, milk, and vanilla until smooth.
  • Pour the wet mixture into the dry ingredients and stir until just combined.
  • Fold in the diced apple and 1 teaspoon cinnamon.
  • Divide the batter evenly among the four liners.
  • In a small bowl, mix 1/4 cup flour, brown sugar, and 1/2 teaspoon cinnamon. Cut in the cold butter until the mixture forms coarse crumbs.
  • Sprinkle the streusel evenly over each cupcake.
  • Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
  • Cool the cupcakes for 10 minutes, then drizzle each one with caramel sauce before serving.

Notes

Warm the caramel sauce slightly before drizzling so it spreads evenly over the streusel. Store leftovers in an airtight container at room temperature for one day or in the fridge for up to three days. Reheat briefly in the microwave to soften the caramel again if needed.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Muffin Tin, Whisk, Oven