Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a separate mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the diced apples and brown sugar until evenly distributed.
- Spoon the mixture into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For richer flavor in the batter, consider substituting brown sugar or coconut sugar. Be careful not to overmix the batter to avoid tough cupcakes. Ensure melted butter is avoided to maintain the ideal cupcake texture. Store in an airtight container at room temperature for up to 3 days; refrigerate for about a week; freeze for up to a month. Reheat in the microwave for 15 seconds or until warm.