2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 cup milk
2 cups peeled, diced apples
1/4 cup brown sugar
1 tsp cornstarch
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a separate, large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Slowly add the dry ingredients to the butter mixture, alternating with the milk, mixing just until combined.
In a small bowl, toss the diced apples with the brown sugar and cornstarch.
Gently fold the diced apples into the batter to make this delicious fall dessert recipe.
Spoon the batter into the prepared cupcake liners, filling them about 2/3 of the way full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let cool for a few minutes in the tin, then remove the cupcakes to a wire rack to cool completely. These Apple Pie Cupcakes can be served alone or with a dollop of whipped cream for an extra decadent apple dessert.