This has got to be the best apple cupcake I have ever tried. I've done various frostings and glazes on this cupcake including maple cream cheese and a candy caramel glaze. I bet cinnamon cream cheese would be delicious as well. This recipe is all from scratch. No box mix involved! I promise, these cupcakes, no matter what frosting you put on them, will be gone before you realise what happened.
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
2 rome apples (about 1 pound), peeled and shredded
Shred the apple instead of chopping it for even distribution in the batter and to keep the cupcakes moist.
Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
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