1 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground ginger
1/2 cup unsalted butter, room temperature
3/4 cup brown sugar
1/4 cup white sugar
1/2 cup sour cream
1/4 tsp lemon extract
2 1/2 cups apples, roughly chopped and loosely packed (I like having the large chunks of apple in the batter, but you can chop the apples more finely if you like a smoother look.)
Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
In a medium-sized bowl, whisk flour, baking powder, baking soda, and ginger.
Beat butter and sugars in a large bowl until light and fluffy. Beat in eggs, sour cream, and lemon extract until blended. Mix in flour mixture. Fold in apples.
Divide batter evenly among the cupcake liners (they will be filled almost all the way to the top).
Bake for about 25 minutes or until a toothpick comes out of the cupcake clean. Cool about 5 minutes in the pan and then remove to a wire rack to cool completely.
Cinnamon Buttercream Frosting
1 cup butter
4 cups powdered sugar
3 tbsp milk
1 tsp vanilla
1 tsp cinnamon
Beat butter in an electric mixer until fluffy. Add sugar 1/2 cup at a time until completely mixed. Add the milk 1 tbsp at a time to achieved desired thickness. Mix in vanilla and cinnamon until well combined. Transfer to a piping bag and decorate as desired.
This recipe is also linked on...
Sweet Indulgences Sunday
Everyday Sisters' Sharing Sundays: Cupcakes
Everyday Sisters' Sharing Sundays: Apples
Crazy Sweet Tuesday
Cast Party Wednesday
Sweets for a Saturday
Saturday's Seasonal Inspiration
This Week's Cravings: Apples
It's a Blog Party's Fall Fest Apple Recipes 2011