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1
To cook the apples: Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.
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2
To make the cupcakes: Preheat oven to 325u00b0F Line 24 4-fl-oz-capacity muffin wells with paper liners.
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3
Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients.
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4
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides if the bowl occasionally. Beat in the vanilla and grated zest.
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5
On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.
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6
Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples.
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7
Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting.
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8
To frost the cupcakes: In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner's sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes.
