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Apple-Cinnamon Cupcakes

Yield 6 cupcakes
Tart Granny Smith apples balance out fragrant cinnamon in these classic fall cupcakes. A simple glaze tops the mini cakes, giving them an upscale look and a just-right sweetness.


  • 1 large Granny Smith or other tart apple, peeled
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1/2 cup sugar
  • 1 large egg yolk
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/3 cup confectioners' sugar
  • 1 tablespoon lemon juice

Nutrition Information

  • calories 260
  • fat 11 g
  • satfat 1 g
  • protein 3 g
  • carbohydrate 39 g
  • fiber 1 g
  • cholesterol 38 mg
  • sodium 75 mg

How to Make It

  1. Make cupcakes: Preheat oven to 375°F. Line a 6-cup muffin tin with paper liners. Grate apple using a box grater (large or medium grates), making sure to stop before you hit core. Squeeze grated apple in a fine-mesh sieve over sink to remove excess moisture.

  2. In a large bowl, mix flour, baking powder, cinnamon, salt and sugar. In a small bowl, whisk yolk, milk, oil and vanilla. Stir into dry ingredients until just moistened. Stir in grated apple.

  3. Fill each muffin cup two-thirds full. Bake until cupcakes are golden and a toothpick inserted into center of a cupcake comes out clean, 20 to 22 minutes. Let cupcakes cool in pan for 5 minutes, invert onto wire rack and turn them right side up to cool.

  4. Make glaze: Whisk confectioners' sugar and lemon juice in a small bowl. Drizzle glaze over cupcakes and serve.