For a lighter, gentler cupcake, ditch the heavy frosting and cream cheese and indulge with this sweet and satisfying apple cupcake.
The boyfriend loves this recipe, and it’s the type of cupcake that you can eat and not feel guilty about afterwards. It’s a light, airy, springy cupcake that is easily eaten but still has a strong apple flavor. I attempted grating the apples, but it just didn’t work as I had planned. So roll up your sleeves and peel, core, slice and dice three Granny Smith apples for a cupcake worth the wait and prep time.
Talk about apples to apples for Inside Columbia magazine’s September issue.
Yield 1 dozen
- 1 ½ cups flour
- ¾ cup sugar
- 2 eggs
- ½ cup milk
- 9 tablespoons of butter
- 1 teaspoon vanilla
- 3 Granny Smith apples
- Optional: ½ cup powdered sugar
Preheat oven to 350 degrees and line 12 muffin tins with paper liners. Place the butter in a microwave-safe bowl and melt in the microwave for one minute. Allow to cool slightly while you peel and coarsely grate apples. When melted, add the flour and sugar into the bowl. Blend together the eggs, vanilla and milk with a fork before adding to the bowl. Using a wire whisk, lightly whisk everything together until barely combined. Add in the diced apple and gently combine. Fill the tins ¾ full. Bake for 12 minutes, or until firm but springy to the touch. Sprinkled powered sugar over top when warm for a sweeter treat.