Apple Cinnamon Cupcakes

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon until well combined.

In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar together until light and fluffy, about 2 minutes.

Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.

Alternately add the dry ingredients and 1/2 cup sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Fold in 1 1/2 cups finely chopped apples until evenly distributed throughout the batter.

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.