Cupcake Friday...

becomes Cupcake Saturday because I'm a day late :)

First, I want to give credit where credit is due because this is certainly not my own recipe! I've forgotten the name of the book this came from, though - or actually, the name of the box the recipe card came from. I'll do some digging and figure it out in time for the next edition of Cupcake Friday.

Now, a few notes: These seem more like muffins to me, especially because they don't have frosting. This just means you can eat more and not feel guilty! Also, I always substitute unsweetened applesauce for oil in my baking, mostly in an attempt to feign healthful eating. Again, eat more! This was a really fun recipe to make, and easy-peasy, too. Grating apples goes so much faster than regular, old slicing, and I didn't even need an electric mixer. Not having to wash beaters is a big bonus for lazy me! And one more thing - we didn't have any on hand, but I think apple butter would make these especially yummy. Or pumpkin butter, if you're feeling wild and crazy :)

APPLE STRUESEL CINNAMON SWIRL CUPCAKES
Swirl & topping:
1/2 cup sugar
2 tsp cinnamon

Cupcakes:
1 c peeled, grated apple
2 Tbsp cinnamon sugar from above
1 1/4 cups flour
3/4 cups sugar
3/4 tsp baking soda
1/4 tsp salt
2 large eggs
1 c applesauce - or canola or corn oil, if you don't fear an expanding bottom :)
1 tsp vanilla
3 Tbsp unsalted butter, melted

Preheat the oven to 350 degrees. Line 12 muffin cups with cupcake papers. In a small bowl, stir together the sugar and cinnamon; set aside. In another small bowl, mix together the apples and cinnamon sugar. In a large bowl, stir together the flour - salt. Make a well in the center and add the eggs - vanilla, stirring until blended. Stir in the reserved apple mixture, along with any juice that has been released. Spoon about 2 Tbsp of the batter into each muffin cup. Sprinkle 1/2 tsp cinnamon sugar into each cup. Spoon the remaining batter into each cup, a scant 2 Tbsp for each. Drizzle the tops with melted butter. Sprinkle the remaining cinnamon sugar over each. Bake until the tops feel firm and a toothpick inserted into the centers comes out clean, about 25 minutes. Cool cupcakes for 10 minutes in the pan on a wire rack. Remove cupcakes to the wire rack to finish cooling completely.

P.S. No pictures again this week because I'm a terrible food photographer. Any pictures I could post would probably make you run screaming from this recipe, and we don't want that :)