Apple Cinnamon Cupcakes

Ingredients:

Cupcakes

• 1.5 cups premium flour
• 1.5 tsp baking powder
• 1 teaspoon ground cinnamon
• 1/4 tsp. grated nutmeg
• 1/4 teaspoon fine salt
• 3/4 cup granulated sugar
• 2 large eggs at room temperature
• 165 g melted butter
• 2 tsp vanilla extract
• 1/2 cup milk, plus 1 tbsp for greasing
• Special equipment: pastry bag or large zip-lock bag

Filling

• 3 medium apples, core, peel and cut into 0.3cm pieces.
• 3 tablespoons granulated sugar, plus more for sprinkling
• 1 tbsp lemon juice
• A large pinch of ground cinnamon
• A pinch of fine salt
• 2 tbsp (30 g) butter, plus melted butter for greasing
• 2 teaspoons flour

Whipped cream

• 3/4 cup heavy cream
• 2 tablespoons powdered sugar
• 1 tbsp sour cream
• Ground cinnamon for sprinkling

Preparation:

1. For the fillingMelt the butter in a medium skillet over medium heat. Add the apples, sugar, lemon juice, cinnamon, and salt and cook, stirring frequently, for about 6 minutes, until the apples are soft but still firm and the liquid begins to simmer. Add the flour and stir until the liquid thickens. Remove the skillet from the heat and let the filling cool completely. Divide the mixture among 12 ramekins. Set aside.
2. Center the oven rack and preheat to 350°F (170°C). Line a 12-cup muffin tin with paper tartlets and coat with nonstick cooking spray.
3. For cupcakesIn a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. In another medium bowl, beat the sugar and eggs with a mixer for about 2 minutes until light and creamy. While continuing to beat, gradually add the melted butter, then add the vanilla. Reduce the mixer speed to medium-low and add half the flour mixture. Add the milk, then the remaining flour mixture. Do not overmix. The batter will be runny, like pancake batter; pour it into a measuring cup to make it easier to fill the muffin tins.
4. Divide the batter among the prepared cupcake pans. Top each with the apple filling. Bake for 15 minutes (the cupcakes will be quite fluffy). Remove the pan from the oven, lightly brush the tops of the cupcakes with melted butter, and sprinkle with sugar. Bake for another 6-8 minutes, until the tops, which rise around the filling, spring back when pressed. Cool the cupcakes in the pans for a few minutes, then transfer them to a wire rack to cool completely.
5. For toppingIn a medium bowl, beat the cream, powdered sugar, and sour cream with a mixer on medium-high speed until soft peaks form. Transfer to a pastry bag or zip-top bag (cut off the tip). Pipe a dollop of whipped cream onto each cupcake (do not cover the entire surface) and sprinkle with cinnamon.