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Apple cupcake
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2 1/4 c. | flour |
2 t. | baking soda |
2 t. | ground cinnamon |
1/2 t. | ground nutmeg |
1 t. | salt |
1/2 c. (1 stick) | unsalted butter, softened |
2 c. | sugar |
2 large | eggs |
1 t. | vanilla extract |
4 c. (about 1 3/4 lbs.) | coarsely shredded apples |
Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside.
Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix until just combined.
Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely before frosting.
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