• Preheat the oven to 350°F and line 2 12-cup standard cupcake tins with cupcake liners.

  Tip: if you add a thin layer of rice to the cupcake tin before adding the liners it will keep the bottom of the liners from burning.
• Cut the apples into ½-inch cubes (or smaller) and put them in a bowl, add 1 tablespoon of lemon juice to the apple bowl and put the bowl in the fridge.
• Whisk 1½ cups flour, 1½ teaspoons baking powder, 1 tablespoon cinnamon, and 1 teaspoon nutmeg in a medium bowl, set aside.
• In (preferably) a stand-up mixer beat 2 large eggs along with ⅔ cup sugar, and beat until light and foamy. Gradually add 1½ sticks of melted butter along with 2 teaspoons of vanilla extract.
• While mixing, slowly add ½ cup of milk and the flour mixture, followed by the apples.
• Divide the batter evenly into the prepared cupcake tins, for 18 minutes or until an inserted toothpick comes out clean, let them sit for 10 minutes on top of the oven before setting them on a cooling rack.

Frosting (Optional)

• Beat a stick of butter (preferably) in a stand-up mixer until pale in color.
• Add 3 tablespoons of milk and 2 teaspoons of vanilla extract and blend, -There will be a few chunks of butter still, that is okay.
• Now add 2¼ cups powdered sugar and mix on medium speed. Once creamy, add 1 tablespoon cinnamon, mix on low and then you are ready to frost your cupcakes! Enjoy!
• (Optional) As an extra flavor, drizzle melted caramel over the cupcakes.