Description
A delightful cupcake-sized treat that combines soft cake, fruity surprises, and a hint of fall spice, perfect for kids.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1/2 cup plain yogurt or buttermilk
- 1 cup diced apple or mashed banana
- 1/2 cup raisins or chopped nuts (optional)
- 12 paper liners and a muffin tin
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease the cups.
- Combine dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon until evenly mixed.
- Cream butter with granulated and brown sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, beating well after each addition, then stir in vanilla.
- Alternate wet and dry: Add the dry ingredients in three parts, alternating with the yogurt, mixing until just combined. Fold in diced apples and optional add-ins.
- Fill the cups: Spoon batter into liners, filling about 2/3 full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature, topped with powdered sugar.
Notes
For best results, rotate the pan halfway through baking and use room temperature ingredients. Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American