Apple Spiced Cupcakes

Notes

These are a perfect fall dessert and a great way to make your house smell like a fall candle. They are so moist and delicious and have all the flavors of the fall season. I love apples… pumpkins, not so much…so these are a go-to in our house.
Three words. Cinnamon Buttercream Icing – make it, top off these cupcakes with it and enjoy.
Not in the mood for icing? These can be served plain, kind of like a muffin and go perfectly with a cup of coffee.
The apples add moisture to the cupcakes, so baking time may differ based on how small the apples were chopped up.
You can get creative with this recipe – instead of adding apples to the batter, you can make an apple pie filling and add it to the center of the cupcakes. Top it off with Cinnamon Buttercream Icing, and enjoy!

	½ cup unsalted butter, melted
	1/3 cup sugar
	2/3 cups brown sugar
	2 eggs
	1/3 cup milk
	3 teaspoons vanilla extract
	1 ½ cup all-purpose flour
	¼ teaspoon baking powder
	1 teaspoon baking soda
	½ teaspoon salt
	1 teaspoon cinnamon
	½ teaspoon nutmeg
	1 large Granny Smith apple, peeled and chopped

1.	Preheat the oven to 350°.
2.	In a medium bowl, whisk butter, sugar and brown sugar together. Add eggs, milk, and vanilla and mix until all ingredients are combined. Set aside.
3.	In a separate medium-sized bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg together. Once combined, slowly whisk wet ingredients into the dry ingredients. Fold in the apples into the mixture.
4.	Line a cupcake tray with cupcake liners and fill with your batter, about ¾ of the way full.
5.	Bake for about 20-25 minutes or until a toothpick comes out of the center clean. Cool in the pan for 5 minutes before transferring them to a cooling rack. Let cool completely before storing or icing them.