chunky apple cupcakes

Here are some tender and delicious cupcakes that are so muffin-like, you can eat them for breakfast! They're especially good topped with a simple crumb topping you can get the recipe for here. Your friends and family will be really impressed by the professional look you'll achieve. You don't need to confess that they're easy!

We slightly adapted a recipe from the Cupcake Project - a great source for gorgeous baked goods. These little cakes are best using a crispy apple. We used some Honeycrisps that were a little wrinkly.

We also cut back on the spices the original recipe called for. We found them plenty flavorful. But if you want them to pack a zingy, autumn punch, feel free to double the spices listed.

We also reduced the original baking time recommended for these cupcakes. We found that are cupcakes were a little overbaked at less than the recommended time. But ovens vary, so use your judgement on when they seem done.
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Recipe makes 12 cupcakes. Depending on how you top them, they will keep on the counter in sealed container for several days. They also freeze well without frosting.

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ingredients

• ​1 1/2 cups all-purpose flour
  
• 1 1/4 teaspoons baking powder
  
• 1/4 teaspoon baking soda
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon ground ginger
  
• 1/4 teaspoon ground nutmeg
  
• Optional - 1/4 teaspoon ground cloves
  
• Optional - 1/4 teaspoon ground allspice
  
• 1/2 cup unsalted butter, at room temperature
  
• 3/4 cup brown sugar packed
  
• 1/4 cup sugar
  
• 2 eggs, at room temperature 
  
• 1/2 cup sour cream, at room temperature
  
• 1 teaspoon vanilla extract
  
• zest of 1 lemon
  
• 1 pound apples roughly chopped and loosely packed, about 2 1/2 cups chopped apples

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directions

1. Heat oven to 350 F.
2. Prepare 12-cavity muffin pan with spray or paper liners.
3. In a medium-sized bowl, whisk flour, baking powder, baking soda, and cinnamon, ginger, nutmeg, cloves, and allspice.
4. Chop apples and set aside. Note: You can experiment with different sizes for the apple pieces. If you like chunks of apples in your desserts, like we do, cut them into 1/4-1/2 inch pieces. You can also cut them into smaller pieces or matchsticks if you want them more integrated into the batter. 
5. In your stand mixer fitted with SideSwipe or your flat paddle, beat butter and sugars on medium speed until light and fluffy.
6. Beat in eggs, sour cream, vanilla extract, and lemon zest on low to medium speed until blended.
7. On your lowest speed, add flour mixture a little bit at a time until just combined.
8. Fold in apples. SideSwipe will do a great job with this. See video below.

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1. Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top). 
2. Optional - if you have made a crumb topping, add to the cupcakes now.
3. Bake for 18-22 minutes, until the top springs back after a light touch. 
4. Cool until they are at room temperature.
5. Top with frosting or eat as-is.

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Nutrition Calories: 500kcal | Carbohydrates: 76g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 109mg | Potassium: 167mg | Fiber: 1g | Sugar: 61g | Vitamin A: 730IU | Vitamin C: 1.8mg | Calcium: 72mg | Iron: 1.2mg