apple cupcake/muffins

this recipe is from martha stewart living. other food bloggers online listed this recipe with maple or brown sugar flavored cream cheese or buttercream frostings. these little cupcakes are plenty sweet on their own, so i topped mine with some toasted flaked almonds and some raw sugar sprinkled on top.

recipe for 24 cupcakes

2 1/4 c-purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg (i used twice this amount b/c i looooove nutmeg)
1 tsp salt
1/2 c (1 stick) unsalted butter, softened
2 c sugar (these are very sweet; next time, i might try reducing the sugar slightly)
2 large eggs
1 tsp vanilla extract (i would also try with 1/2 tsp of almond extract)
4 c shredded apples (about 1 3/4 pounds) (i used cortland apples)
toasted flaked almonds (optional)
raw sugar (optional)

preheat oven to 350 degrees F. Spray muffin tins with cooking spray or fill with cupcake liners.

whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. cream together butter and sugar. add in eggs and vanilla. mix in apples. slowly add the flour mixture, and mix until just combined. do not overwork.

fill muffin tins about 1/2 to 2/3 of the way. top with flaked almonds and some raw sugar. bake until tops are springy to the touch, 18 to 20 minutes. cool cupcakes on a wire rack.