Apple streusel cupcakes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 to 7 large cupcakes
For the streusel topping:
- 1/3 cup all purpose flour
- 1/3 cup white sugar
- 1/2 teaspoon powdered cinnamon
- 1/4 cup cold unsalted butter cut into very small cubes
For the cake:
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup unsalted butter softened to room temperature
- 1/2 cup white sugar
- 1 egg
- 1/3 cup low-fat milk
- 1 eating apple peeled and cut into half-inch cubes
Preheat the oven to 350F.
Beat the butter with a wire whisk. Add the sugar and continue beating until the mixture is light in texture. Add the egg and beat until well incorporated (no egg steaks remain visible). Add the flour and milk, alternately and in batches, to the butter-sugar mixture, starting and ending with the flour.
Spoon the batter into the muffin/cupcake pans until they are two-thirds to three-fourths full. Divide the apple cubes so that the cupcakes get equal amounts of apple topping. Scatter the apple cubes on top of the batter. Don’t worry, they won’t sink.
Make the streusel topping by mixing the ingredients together until the texture resembles coarse crumbs. I like to do this by hand — the hand can tell better of the mixture resembles coarse crumbs. Sprinkle the cupcakes with the streusel topping.
Bake in a 350F oven for 30 to 35 minutes or until a toothpick inserted at the center comes out clean.