Apple Streusel Buttermilk Cupcakes
Chunks of apples and buttermilk make these cupcakes incredibly moist and delicious. Use most whole wheat flour, some vegetable oil and some butter to make these cupcakes a lot healthier without losing any great flavor and texture.
Yield
12 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
apples
tart, peeled, cored and cut into chunks |
|
| 1 ½ | cups |
whole-wheat flour
|
|
| 1 | cup |
all-purpose flour
plus 1 1/2 tablespoon extra |
|
| 1 ¼ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | teaspoons |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
freshly ground |
|
| ½ | cup |
canola oil
or light olive oil |
|
| 2 | tablespoons |
butter, unsalted
softened |
|
| 1 | cup |
brown sugar
divided |
*
|
| 3 | large |
eggs
at room temperature |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
apples
tart, peeled, cored and cut into chunks |
|
| 355 | ml |
whole-wheat flour
|
|
| 237 | ml |
all-purpose flour
plus 1 1/2 tablespoon extra |
|
| 6.3 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1E+1 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
freshly ground |
|
| 118 | ml |
canola oil
or light olive oil |
|
| 3E+1 | ml |
butter, unsalted
softened |
|
| 237 | ml |
brown sugar
divided |
*
|
| 3 | large |
eggs
at room temperature |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
buttermilk
|
|
Directions
Preheat the oven to 350?F and line two 12-cup muffin tin with cupcake liners or coat with cooking spray or butter.
In a bowl, gently toss the apple chunks with 1½ tablespoons of flour until well coated, which prevents the apples from sinking to the bottom of cupcakes.
In another large mixing bowl, whisk together 1 cup of whole wheat and 1 cup of all-purpose flours, baking powder, baking soda, salt, 1 teaspoon of cinnamon, and nutmeg together until well combined.
In a medium bowl, whisk together ¾ cup of brown sugar and the canola oil until well blended.
Add the eggs, vanilla extract, and buttermilk, and whisk until well mixed.
Pour the liquid mixture into the flour mixture, and stir with a wooden spoon until just incorporated and moistened.
Gently stir in the apple chunks until evenly distributed.
For the streusel topping:
Whisking the remaining ½ whole wheat flour, ¼ cup of brown sugar and 1 teaspoon of cinnamon together in a mixing bowl.
Add the remaining 2 tablespoons of softened butter to the dry ingredients, mix with your gingers until coarse meal forms.
Spoon the batter into the prepared muffin cups, and sprinkle a heaping spoonful of streusel on top of each cupcake.
Bake in the preheated oven for about 25 minutes or until the streusel topping sets and becomes browned.
Let cool in the pan on a wire rack for a few minutes. Transfer the muffins from the pan onto the wire rack.
Serve warm, at room temperature or chilled.
