Juicy apple cupcakes with lemon

1. It's very easy to cook these cupcakes if you have a mixer – you can also beat butter with sugar by hand, but for a very long time.
2. Take the butter out of the refrigerator and let it warm up, become soft. Put the butter, half the sugar in the bowl of the mixer and beat at medium speed – the sugar slowly dissolves, the butter turns white and becomes fuller. I add the second half of the sugar and one egg, continue to beat at medium speed, then put the second egg without stopping whipping. When the sugar has dissolved, and the mixture has become tender, light, creamy – it's done.
3. While the butter is being whipped, I peel the apples from the skin and seeds and cut them into small cubes. In order not to darken, I periodically squeeze a little lemon juice on them and mix. It is convenient to measure with a jar – you need a full half-liter jar of sliced apples. For reference, these are 8-10 pieces of small garden apples.
4. I pour the beaten butter–egg mass into a bowl, add flour with baking powder and a pinch of salt, mix - the dough is thick, but soft and light, lush. I add apples, mix again – there are a lot of apples, almost as much as dough.
5. Put it in the molds, you can almost reach the top – the cupcakes rise up the hill, but do not run away. It turns out 16 pieces.
6. Preheat the oven to 200 degrees in advance, put the molds and bake until browning. It took me about 18- 20 minutes. I put the finished cupcakes to cool on the grill, sprinkle with powdered sugar and cinnamon.
7. Very light and airy cupcakes turned out, the apples were baked and became soft and tender. Delicious and fragrant.

Bon appetit!