If you adore the cozy flavors of autumn and love bite-sized treats, the Apple Pie Cupcakes with Crumble Topping Recipe is an absolute must-try. These little cupcakes capture everything that makes apple pie unforgettable — tender, spiced apples wrapped in a flaky crust, topped with a buttery, nutty crumble that adds the perfect crunch. They’re charming, easy to enjoy, and perfect for sharing at any gathering or simply indulging as a personal treat. Trust me, once you make this recipe, it will quickly become a beloved favorite in your dessert repertoire.
Ingredients You’ll Need
These ingredients may seem simple, but each plays a crucial role in bringing the Apple Pie Cupcakes with Crumble Topping Recipe to life. From the flaky pie crust that serves as the base to the toasted pecans that add crunch and warmth, every component complements the others beautifully.
- Pre-made pie crusts (or homemade all butter pie crust): Provides the buttery, flaky foundation that holds everything together in a miniature pie form.
- Unsalted butter: Used in the apple filling and crumble topping for richness and smooth texture.
- Large apples: Peeled, cored, and diced to deliver that classic tender and sweet apple bite inside each cupcake.
- Brown sugar: Adds caramel-like sweetness that deepens the apple’s flavor both in the filling and topping.
- Ground cinnamon: Brings that unmistakable warm, spicy note that defines apple pie.
- Salt: Enhances all the flavors, preventing the sweetness from becoming one-dimensional.
- Lemon juice: Keeps the apple filling bright and fresh, balancing out all the sweetness.
- Flour: Combines with butter and sugar in the crumble topping to create that irresistible crumbly texture.
- Pecan halves (toasted): Adds texture and nutty flavor that perfectly contrasts the softness of the apples and crust.
- Egg (for egg wash): Gives the crust a gorgeous golden sheen when baked.
- Optional toppings (whipped cream, ice cream, caramel sauce): These finishing touches elevate the cupcakes to a decadent dessert experience.
How to Make Apple Pie Cupcakes with Crumble Topping Recipe
Step 1: Prepare the Oven and Pan
First, preheat your oven to 350°F and lightly spray a 24-count mini muffin pan with cooking spray. This step ensures your cupcakes bake evenly without sticking, making them easier to remove and serve later.
Step 2: Cook the Apple Filling
In a medium-sized pan over medium-high heat, melt the butter and add your diced apples, brown sugar, cinnamon, and salt. Stir frequently as the apples gently soften for about 10 to 12 minutes. The combination of sugar and cinnamon caramelizes the apples slightly, infusing them with the perfect sweetness and warm spice. Once cooked, stir in lemon juice to brighten the flavors and set the mixture aside to cool.
Step 3: Make the Crumble Topping
Combine flour, brown sugar, and toasted pecans in a medium bowl. Add the butter and mix with your fingers or a fork until the mixture becomes crumbly but holds together when pressed. This topping will add a delightful texture and a nutty crunch that contrasts so wonderfully with the soft filling and flaky crust.
Step 4: Prepare the Pie Crust Cups
Roll out your pie crusts on a lightly floured surface and use a 3-inch round cookie cutter to cut out 24 circles. Press each dough round firmly into the prepared mini muffin tin cups. Brush each with beaten egg — this creates that beautiful golden glaze on the crust edges once baked.
Step 5: Assemble the Cupcakes
Divide the cooled apple filling evenly among the 24 pie crust cups, filling each almost to the top. Sprinkle the crumble topping generously over each cupcake and press it down gently to adhere. This layering ensures each bite delivers the perfect ratio of crust, fruit, and crumble.
Step 6: Bake to Perfection
Bake your apple pie cupcakes for 15 to 20 minutes until the crusts turn a lovely golden brown and the crumble topping is crisp. Keep an eye on them towards the end to make sure they don’t overbake — you want just the right balance of tender filling and crunchy topping.
Step 7: Cool and Release
Allow the cupcakes to cool in the pan for a few minutes, then gently run a knife around each to loosen them before removing. Cooling on a wire rack helps prevent sogginess and keeps the bottoms crisp.
How to Serve Apple Pie Cupcakes with Crumble Topping Recipe
Garnishes
These apple pie cupcakes are divine on their own, but a dollop of whipped cream or a scoop of vanilla ice cream turns them into an indulgent treat. For an extra touch, drizzle caramel sauce over the top for a buttery, sweet finish that complements the apple and pecan flavors beautifully.
Side Dishes
If you want to serve these cupcakes at a gathering, consider pairing them with a warm spiced cider or a rich cup of coffee. The warmth and complexity of these drinks match the spice and sweetness of the cupcakes perfectly, creating a cozy, comforting dessert experience.
Creative Ways to Present
For added flair, place your apple pie cupcakes on a rustic wooden board surrounded by fresh apple slices and cinnamon sticks. You could also serve them in decorative cupcake liners or atop small doilies for a charming, homemade feel that’s ideal for parties or holiday celebrations.
Make Ahead and Storage
Storing Leftovers
Leftover apple pie cupcakes can be stored in an airtight container at room temperature for 2 days or refrigerated up to 4 days. Keep the cupcakes away from moisture to maintain the crust’s crispness and prevent the crumble topping from becoming soggy.
Freezing
These cupcakes freeze beautifully if you want to prepare them in advance. Wrap each cupcake individually in plastic wrap, then place them all in a freezer-safe bag or container. They will keep well for up to 2 months. Just thaw overnight in the refrigerator before serving.
Reheating
To enjoy your apple pie cupcakes warm, reheat them in a preheated 350°F oven for about 5 to 7 minutes. This refreshes the crust’s flakiness and gently warms the apple filling without drying out the crumble topping.
FAQs
Can I use frozen apples for the filling?
While fresh apples give the best texture and flavor, you can use frozen apples if necessary. Just be sure to thaw and drain them well to avoid excess moisture in your filling, which could make the crust soggy.
What type of apples work best for this recipe?
Firm apples like Granny Smith, Honeycrisp, or Fuji are ideal. They hold their shape during cooking and offer a nice balance of tartness and sweetness to the filling.
Can I make this recipe gluten-free?
Absolutely! Use a gluten-free pie crust and substitute the flour in the crumble topping with a gluten-free flour blend. The texture will stay deliciously crumbly and the flavors just as vibrant.
Is there a vegan version of this recipe?
For a vegan version, swap butter for a plant-based margarine or coconut oil, and use a vegan pie crust. Replace the egg wash with a mixture of plant milk and maple syrup for that golden finish.
How long do the cupcakes keep their crunchiness?
They’re at their crispiest right after baking and that day. Stored properly, they remain tasty but the crumble may soften a bit within 1 to 2 days, especially if refrigerated. Reheating helps revive some of that crispness.
Final Thoughts
There’s something truly magical about turning classic apple pie into these adorable, easy-to-eat Apple Pie Cupcakes with Crumble Topping Recipe. They embody warmth, comfort, and a touch of nostalgia all in one delightful bite. Whether you’re baking for a crowd or just a cozy night in, these cupcakes will bring smiles and full hearts. So go ahead, give them a try — your taste buds will thank you!
Print
Apple Pie Cupcakes with Crumble Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 mini cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Apple Pie Cupcakes are a charming, bite-sized twist on the classic dessert. These mini treats combine tender, cinnamon-spiced apple filling with a buttery pie crust base and a crunchy pecan crumble topping. Perfectly baked to golden perfection, they’re easy to serve and make for a delightful dessert at any gathering.
Ingredients
For the Crust
- 2 pre-made pie crusts (or Homemade All Butter Pie Crust)
For the Apple Filling
- 2 tablespoons unsalted butter
- 2 large apples, peeled, cored, and diced into 1/4-inch cubes
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons lemon juice
For the Crumble Topping
- 2 tablespoons unsalted butter
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/3 cup pecan halves (toasted)
- 1/8 teaspoon salt
For the Egg Wash
- 1 egg, beaten
For Serving
- Whipped cream, ice cream, or caramel sauce for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly spray a 24-count mini muffin pan with cooking spray to prevent sticking.
- Cook the Apple Filling: In a medium-sized pan, melt the unsalted butter over medium-high heat. Add the diced apples, brown sugar, ground cinnamon, and salt. Cook for 10-12 minutes, stirring frequently, until the apples become tender. Stir in the lemon juice and set the mixture aside to cool.
- Prepare the Crumble Topping: In a medium bowl, combine the flour, brown sugar, and toasted pecan halves. Add the butter and mix everything until the mixture becomes crumbly.
- Cut and Line Pie Crusts: Roll out the pie crusts on a floured surface. Use a round cookie cutter approximately 3 inches in diameter to cut out 24 rounds. Press each round gently into the mini muffin cups. Brush each crust with the beaten egg wash to help with browning and sealing.
- Assemble the Cupcakes: Evenly divide the cooled apple filling among the pie crusts in the muffin pan. Sprinkle the crumble topping over each filled crust, pressing gently so it adheres.
- Bake: Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the pie crust edges turn golden brown and the crumble topping is lightly toasted.
- Cool and Serve: Remove from the oven and allow the cupcakes to cool on a wire rack. Once cool, use a knife to carefully loosen the crusts from the muffin cups. Serve topped with whipped cream, ice cream, or a drizzle of caramel sauce for an extra indulgent touch.
Notes
- Use tart apples like Granny Smith for a balanced sweetness and slight tartness.
- Ensure the apple filling is cool before assembling to prevent a soggy crust.
- To toast pecans quickly, spread them on a baking sheet and bake at 350°F for 5-7 minutes, or toast in a dry skillet over medium heat until fragrant.
- For a homemade crust, use a classic all-butter pie crust recipe for best flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a warm oven to restore crispiness before serving.
