Apple Streusel Cupcakes Recipe
In these cupcakes, soft, dense butter cake is layered with stewed apple and pecan streusel. The streusel topping is crunchy on the day of baking but softens over time.
Makes 8 large cupcakes.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
50g butter
90g (1/3 cup + 3 teaspoons) caster sugar
50g (1/3 cup) self-raising flour
60g (1/3 cup + 3 teaspoons) plain flour
62g (1/4 cup) sour cream
1 large egg (we use eggs with a minimum weight of 59g)
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
110g (scant 1/2 cup) stewed apple, or canned pie apple
Streusel Topping
55g (scant 1/2 cup) pecan nuts or walnuts
30g (2 tablespoons, lightly packed) brown sugar
10g (1 tablespoon) plain flour
10g (2 teaspoons) butter
1/2 teaspoon ground cinnamon
Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced). Line eight holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use paper-lined foil cases that measure 5cm across the base and 8cm across the top.
To make the streusel topping, pulse streusel ingredients in a food processor for about 20 seconds, until nuts are finely chopped. Pour streusel mixture into a bowl; you need the food processor to make the cupcake batter. © exclusivelyfood.com.au
Place butter, caster sugar and flours in food processor and process until combined (mixture should resemble fresh breadcrumbs).
Add sour cream, egg and vanilla and process until combined, stopping to scrape down the sides if necessary.
Place a heaped teaspoon of cake batter into each muffin case.
Top with a rounded teaspoon of apple.
Add a heaped teaspoon of streusel mixture and a heaped teaspoon of cake batter. Finish with a heaped teaspoon of streusel mixture.
Bake for about 21-25 minutes, or until a skewer or sharp knife inserted into the centre of a cake comes out without any batter attached.
Cakes should be lightly browned and spring back when lightly pressed with your fingertip.
Allow cupcakes to cool, then store in an airtight container.
Stewed Apple
You will need about 130g of raw, peeled apple to yield the 110g of stewed apple required for this recipe.
130g peeled, chopped apple (we used Granny Smith)
1-2 teaspoons sugar
1-2 teaspoons water
Place apple, sugar and water in a small saucepan, cover and bring to the boil.
Reduce heat and simmer, stirring occasionally, until apple is very soft. Our Granny Smith apples took about 15 minutes to cook. © www.exclusivelyfood.com.au
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16 Comments:
looks good - great idea to put streusel on top of cup cakes!
Can I freeze these cakes ?
Yes, they are suitable to freeze.
Is there anything I could use instead of the sour cream in this recipe?
You could try using 1/4 cup cream mixed with 1/2 teaspoon lemon juice.
Must these be made with a food processor? I'd rather not use my (very) large processor to make a small batch of cakes...can I do it by hand? How would I do that?
I tried this recipe today. It tastes great! As I'm living in the US, I converted the butter from gram into oz. (50 gr butter = 1.763 oz). However, it was really hard to make perfect crumbly mix as outlined in this recipe. So I used more butter (3 oz) instead and the result was great! I'm looking forward for other recipes. :) I think you both should consider writing a book as I don't recall reading a cooking book with detailed photos from every steps!
Hi Hana
You could make these cupcakes without using a food processor.
Streusel Topping
Very finely chop the nuts or crush them with a rolling pin. Place the remaining streusel ingredients in a small bowl. Use your fingertips to rub the butter into the other ingredients, and then stir in the nuts.
Cake Batter
Place butter, caster sugar and flours in a medium bowl. Rub the butter into the other ingredients using your fingertips. Then beat in the sour cream, egg and vanilla using a spoon, whisk or electric hand-held beaters.
If you would prefer to use your food processor and make a larger number of cupcakes, the ingredient quantities could be doubled.
if i wanted to make a cake rather than cupcakes would i need to make any adjustments to the measurements of the ingredients? (for a 20cm round tin?)
For a 20cm diameter round pan, we would try doubling the ingredient quantities and reducing the baking temperature by 10-20 degrees. Keep an eye on the cake and test it with a knife or wooden skewer when it looks/feels ready.
Great recipe! Lovely soft cake, tasty streusels and a moist filling - delicious! Thanks for the recipe and all the work you've put into this website. I'm having a ball trying out all the various recipes :-)
These cupcakes are DELICIOUS! So moist, soft and flavoursome. Far better than any bakery or cake shop i know of! I only got 5 medium cupcakes out of the recipe though. Might have to triple it :)
Hi, this is my first time baking, I wanted to know, after preheating thd oven before baking, do u turn it to the lowest, or leave it at the same degree/temprature while baking
These were superb! Made some for a gathering and they loved it! The only difference was I substituted the sour cream for greek yoghurt. They still tasted great! Thanks for sharing! :)
Looks like a good recipe and I like that you've given this in two sets of measurements and also told us how to stew the apples as I thought I'd have to look that up separately!
I made these cakes for my fiance's family and they were divine!! I doubled the crumble ingredients though, and blended the apple after stewing so it resembled apple sauce. Great recipe!
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