Apple Streusel Cinnamon Swirl Cupcakes!

I thought I would make these because they are very fall-ish and I am so ready for cold weather. These are kind of more muffin-y but still packed with flavor.

Ingredients:

Topping: 1/2 cup sugar

                                         2 teaspoons ground cinnamon

                     Cupcakes: 1 cup grated & peeled apple

                                                                2 tablespoons cinnamon sugar (from above)

                                                      11/4 cup unbleached all-purpose flour

                3/4 cup sugar

                                  3/4 teaspoon baking soda

                    1/4 teaspoon salt

             2 large eggs

                  1 cup canola oil

                                 1 teaspoon vanilla extract

                                   3 tablespoon butter, melted

Directions: Preheat oven to 350 degrees. Make the swirl and topping. In a small bowl, stir the sugar and cinnamon together.

Make the cupcakes. In a small bowl, mix the grated apple and the 2 tablespoons of cinnamon sugar together; set aside. In a large bowl, stir the flour, sugar, baking soda, and salt together. Make a well in the center of the flour mixture and add the eggs, oil, and vanilla, stirring until the ingredients are smoothly blended. Stir in the reserved apple mixture, with any juice that has been released.

Spoon about 2 tablespoons of batter into each paper liner. Sprinkle 1/2 teaspoons cinnamon sugar over the batter in each liner. Spoon the remaining batter over the cinnamon sugar, using about 2 tablespoons of batter for each cupcake. Use a pastry brush to dab the top of the batter with the melted butter. Sprinkle the remaining cinnamon sugar over the top. 

Bake just until the tops are light brown and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack.

These are perfect for Breakfast, coffee break, or tea time. Enjoy!