Ingredients
Units
Scale
- 219 grams (1 3/4 Cups) All-Purpose Flour/ Plain Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Ground Cloves
- 1/2 Teaspoon Ground Cinnamon
- 2 Large Eggs, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 150 grams (3/4 Cup) Granulated Sugar/ Caster Sugar
- 66 grams (1/3 Cup) Light Brown Sugar
- 4oz (1/2 Cup) Unsweetened Applesauce
- 2.5oz (1/3 Cup) Sour Cream or Greek Yogurt
- 200 grams (6.5-7oz) 1 Large Cooking Apple*, shredded
- 1 Batch of Maple Cream Cheese Frosting
Instructions
- Preheat oven to 350F/180C and line a muffin tin with cupcake liners.
- In a large bowl mix together flour, baking soda, baking powder, nutmeg, cloves, and cinnamon.
- In another large bowl combine eggs, vanilla, brown sugar, granulated sugar, applesauce, and sour cream. Mix until fully combined.
- Add the wet ingredients and shredded apple into the dry ingredients and use a spatula to gently fold the batter until just combined. .Over mixing the batter may create a tougher cake texture.
- I like to use a large cookie scoop to portion the cupcake batter into the liners. Bake for 17-20 minutes or until set and no wet batter comes out on a toothpick. Let cool completely before frosting. Store in an air-tight container in the fridge for up to 5 days or 1 day at room temperature.
Notes
*Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American