Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups diced fresh or canned peeled apples
- 1 teaspoon vanilla extract
For the Cinnamon Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
For the Vanilla Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Beat softened butter and sugar until creamy. Add eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt. Mix dry ingredients into wet mixture, alternating with milk. Fold in chopped apples.
- Line a muffin tin with cupcake liners. Fill each liner about three-quarters full with batter. In a small bowl, combine flour, brown sugar, and cinnamon for streusel; cut in cold butter until crumbly. Sprinkle evenly over batter.
- Bake for 20-25 minutes until a toothpick comes out clean. Cool slightly.
- Whisk powdered sugar, milk, and vanilla to make glaze. Drizzle over cooled cupcakes before serving.
Notes
- Use fresh or canned peeled apples for optimal flavor and texture.
- Chill the streusel mixture before sprinkling for easier handling.
- For a gluten-free version, substitute all-purpose flour with gluten-free baking blend.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
