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1
Preheat oven to 350 F and prepare 2 cupcake pan(s) with liners (recipe makes about 18 cupcakes).
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2
In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt and mix well.
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3
Add shredded apples (and any juice) into the flour mixture and toss until the apples are evenly coated.
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4
In the bowl of a mixer, combine sugar, brown sugar, eggs and oil and mix until well blended. Gently fold in apple/flour mixture and mix until just combined.
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5
Dish cake batter into the liners (approximately 3/4 full) and bake for 25 to 35 minutes or until a toothpick inserted in the middle comes out mostly clean. When done, remove them from the oven. Take them out of the pan and onto a cooling rack to cool.
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6
While the cupcakes are baking, prepare the citrus syrup by combining the water, sugar and zest in a small saucepan and then bring to a boil over medium heat. Boil for one minute then remove from heat. Strain syrup through a fine mesh sieve into a bowl and discard zest. Allow syrup to cool.
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7
Once the cupcakes are completely cooled, poke several shallow holes in the tops of the cupcakes with a toothpick. Carefully spoon or brush the tops of the cupcakes with the citrus syrup and allow it to soak in.
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8
To prepare frosting, cream the cream cheese, butter, salt,and vanilla in the large bowl of your stand mixer. With the mixer on low speed, slowly add the powdered sugar then beat until smooth.
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9
Pipe or spread frosting onto cupcakes and enjoy!
