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1
Position a rack in the middle of the oven. Preheat the oven to 350u00b0F Line 12 muffin tin cups with paper cupcake liners.
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2
Make the swirl and topping: In a small bowl, stir the sugar and cinnamon together.
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3
Make the cupcakes: In a small bowl, mix together the grated apple and the 2 tablespoons cinnamon sugar; set aside.
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4
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 blended. Stir the reserved apple mixture, with any juice that bas been released.
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5
Spoon about 2 tablespoons of the batter into each paper liner. Sprinkle 1/2 teaspoon cinnamon sugar over the batter in each liner. Spoon the remaining batter over the cinnamon sugar, using a scant 2 tablespoons of batter for each cupcake.
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6
Use a pastry brush to dab the top of the batter with the melted butter. Sprinkle the remaining cinnamon sugar over the top of the cupcakes.
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7
Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 25 minutes.
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8
Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.
