BIG APPLE CRUMBLE CUPCAKES

Big Apple Crumble Cupcakes image

These flavorful cupcakes are studded with grated apple and bits of cinnamon crumble, then topped with a luscious cinnamon buttercream. It's fall all the way.

Provided by Katherine Kallinis Berman

Categories HarperCollins HarperCollins Cupcake Dessert Fall Thanksgiving Apple Cinnamon Bake Kid-Friendly Small Plates

Yield Makes 18 cupcakes

Number Of Ingredients 23

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Ingredients

For the crumble:
3 1/2 tablespoons granulated sugar
1 cup sifted all-purpose flour
2 teaspoons ground cinnamon
6 tablespoons cold butter, diced into small cubes
1/2 cup light brown sugar
For the cupcakes:
2 1/2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
16 tablespoons unsalted butter
2 cups granulated sugar
4 large eggs
1/3 cup hot water
2 1/2 cups freshly grated apples (4 to 5 medium apples)
For the cinnamon buttercream frosting:
16 tablespoons unsalted butter
4 cups confectioners' sugar
1 teaspoon whole milk
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract

Steps:

For the crumble:
Preheat the oven to 350°F.
In a medium mixing bowl, combine all of the ingredients, and mix together using your fingertips. Spread the crumb mixture on a cookie sheet lined with parchment paper, and bake for 30 minutes or until the crumble reaches a golden brown color. Let cool and set aside. Leave the oven on to bake the cupcakes.
For the cupcakes:
Line a cupcake pan with twelve paper baking cups and a second pan with six baking cups.
Sift together the flour, baking powder, cinnamon, and salt, and set aside.
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
Add the eggs one at a time, mixing slowly after each addition.
Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating slowly until well incorporated. Add another third of the flour mixture, followed by a third of the hot water. Add the remaining flour mixture, followed by the remaining hot water, and beat just until combined. Stop to scrape down the bowl as needed.
Using a spatula, fold the grated apple and half of the apple crumble mixture into the batter.
Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. After 5 minutes, transfer the cupcakes to a wire rack to cool completely for approximately 20 minutes.
For the frosting:
Place all ingredients in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat until the frosting is light and airy, approximately 3 to 5 minutes. Frost each cupcake with a signature swirl (see below), and top with a sprinkling of the remaining apple crumble.