Studded with grated apple, topped with a luscious cinnamon buttercream, and showered with crispy bits of streusel, these fall-ish cupcakes have all the flavors of your favorite apple crumble.
Transfer your frosting into a disposable plastic piping bag fitted with a large round metal tip. Be sure to whip up your frosting so it is light and airy. You don’t need to twist the top of your bag—you can just hold it closed with one hand and use your other hand to hold the bag near the bottom and squeeze. Start in the center of the cupcake, applying pressure to the bottom of the bag, and guide the tip around the cupcake in a circular motion, then end in the center with a burst of pressure. Try to move quickly and confidently. If you go too slowly, the frosting may come out uneven.
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