Apple Crisp Cupcake

These apple crisp cupcakes are made up of a fluffy vanilla cupcake, apple pie filling, a caramel cream cheese frosting, and a buttery, cinnamon crumble on top. Every bite screams autumn!

Start with the vanilla cupcakes.  In a medium bowl, whisk flour, baking powder, baking soda, and salt together.

In a large bowl, beat butter and sugar together until creamy, about 4 minutes.

Add in eggs, one at a time, and mix until each one is combined. Mix in vanilla yogurt and vanilla extract.

Add dry ingredients and milk.  Mix until just combined.  Fill cupcake liners and bake at 350°F for 15-18 minutes. 

For the apple pie filling, place apples, water, brown sugar, cinnamon, and nutmeg in a small saucepan. Stir to combine. Add cornstarch and stir to combine.

Heat over medium heat until the filling thickens and the apples soften. Remove from heat and use a potato masher to mash the apple chunks to the size of a pea.  Cool.

To make the crumble topping, whisk flour, sugars, and cinnamon together in a small bowl.  Use a fork or pastry cutter to incorporate the butter into the dry ingredients.

Spread the crumbs on the baking sheet and bake for 10-15 minutes at 350°F.

To make the caramel cream cheese frosting, beat cream cheese and butter together until smooth. Add caramel sauce and vanilla extract and beat until combined.

Add in icing sugar and beat until combined.

To assemble, core cupcakes with a knife or a cupcake corer.  Carefully spoon apple pie filling into cupcake center.

Use a medium round piping tip to pipe frosting onto cupcakes.  Sprinkle crumble on top of the cupcakes.

Store cupcakes airtight in the refrigerator for up to 5 days.