Raspberry and Apple Cupcakes

 I know it’s been a long time since you’ve heard from me, and I am sorry for that. Life sometimes gets crazy and that is what happened here. But I am back with a yummy, yummy recipe for you! I’ve recently started following a vegetarian lifestyle, and as such, fruit has suddenly become so sweet and tasty for me. Don’t get me wrong…I’ve always loved fruit, now I just love it even more!

Raspberry and Apple Cupcakes

• 3 eggs
• 1 cup sour cream
• 1 cup granulated sugar + 2 tbsp extra to sprinkle
• 1 lemon, zested
• 1 Granny Smith apple, peeled, cored, and diced
• 1 1/3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 2/3 cup fresh raspberries
• powdered sugar for dusting

1. Preheat the oven to 350°F and grease a 12-cup muffin pan.
2. Place the eggs, sour cream, granulated sugar, lemon zest, and apple in a blow and stir together. Sift the flour, baking powder, and cinnamon over the top and fold through.
3. Spoon the mixture into the muffin pan and top with the raspberries. Sprinkle with the extra granulated sugar. Bake for 25-30 minutes or until top springs back when lightly touched.
4. Cool slightly then turn out and dust with confectioners sugar.

Yummy!