Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup sour cream
- 1 tsp vanilla extract
- 2 cups diced apples (Granny Smith or Honeycrisp)
- Creamy cinnamon frosting (optional)
Instructions
- Preheat the 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, cinnamon, and nutmeg.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition, then stir in the sour cream and vanilla.
- Gradually mix the dry ingredients into the wet ingredients, being careful not to overmix.
- Fold in the diced apples gently.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool completely before frosting, if desired.
Notes
Frost with a creamy cinnamon frosting for a delightful finish. Store leftovers in an airtight container.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg