Ingredients
Scale
- 1 ½ cups of all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 2 medium apples, peeled and diced
- Optional: chopped walnuts or caramel bits for topping
Instructions
- Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a bowl.
- Cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Alternate adding dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients, mixing gently.
- Peel, core, and dice apples. Toss with cinnamon and sugar if desired, then fold into the batter.
- Line a muffin tin with cupcake liners. Fill each about ⅔ full with batter, topping with apple slices or nuts if desired.
- Bake at 350°F (175°C) for 20-25 minutes until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use tart apples like Granny Smith for a balanced flavor.
- For added texture, sprinkle chopped walnuts or caramel bits on top before baking.
- These cupcakes are best enjoyed within 2 days at room temperature or a week refrigerated.
- To keep them fresh longer, freeze individually wrapped cupcakes for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 20-25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg