Apple streusel cupcakes

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Question: How many times can you use the same basic cake recipe without coming out with the same product? I found a recipe at Joy of Baking almost a year ago, I have used it to make a cake with strawberries, cupcakes with blueberries, doubled the recipe to make a bigger cake or more cupcakes and they all turned out great! The secret, I think, is that the basic cake recipe was really made for products that include fresh fruits — the natural fruit juices mix into the batter making the baked cake or cupcakes moist and soft. Armed with that theory, I set about making yet another batch of cupcakes — this time using fresh apple. The result, as I anticipated, was great.

Apple streusel cupcake

If you’re using non-stick muffin/cupcake pans, there is no need to grease nor line them with paper cups. I use a non-stick muffin pan but because I planned on packing some of the cupcakes into the girls’ lunchboxes, I still used paper cups. You know, so they’d be easier to handle. Unfortunately, the cupcakes didn’t last the night. We finished them even before they had a chance to cool.

Apple streusel cupcakes

Makes 7 medium or 6 large cupcakes.

For the streusel topping:

1/3 c. of all purpose flour
1/3 c. of white sugar
1/2 tsp. of powdered cinnamon
1/4 c. of cold unsalted butter, cut into very small cubes

For the cake:

1 c. of all purpose flour
1 tsp. of baking powder
1/8 tsp. of salt
1/4 c. of unsalted butter, softened to room temperature
1/2 c. of white sugar
1 egg
1/3 c. of low-fat milk
1 eating apple, peeled and cut into half-inch cubes

Preheat the oven to 350oF.

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 350oF oven for 30 to 35 minutes or until a toothpick inserted at the center comes out clean.

January 19, 2009  Print This Post   
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Comments

2 Responses to “Apple streusel cupcakes”
  1. leng says:
    January 21, 2009 at 11:51 pm

    hi connie! this looks nice =) i have been an avid fun of the site joy of baking thanks to you =)

    i will try this soon since my husband likes desserts a lot.

    thanks again!

    Reply
  2. mike says:
    January 24, 2009 at 7:55 pm

    looks yummy

    Reply
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