Spiced Apple Whole-Wheat Cupcakes

For a healthy sweet snack during the day or after a meal, opt for these appealing whole-wheat apple cupcakes that are topped with lightly spiced crème fraîche and finished with a flurry of baked apple slices.

Per cupcake: 244 cal / 14.8g fat / 9.3g sat fat / 26.1g carbs / 14g sugar / 1.7g fiber / 3.1g protein / 80mg sodium

Makes 12

Prep: 35–40 minutes, plus cooling

Cook: 50 minutes-1¼ hours

3 crisp sweet apples, such as Pippin or Cortland

finely grated zest and juice of 1 lemon

¾ cup whole-wheat all-purpose flour

½ cup brown rice flour

2 teaspoons baking powder

½ teaspoon ground allspice

1 stick unsalted butter, softened and diced

½ cup firmly packed

light brown sugar

2 eggs, beaten

1 cup crème fraîche or Greek-style plain yogurt

¼ teaspoon ground

allspice, to decorate

1. To make the applesauce, peel, core, and coarsely chop two of the apples, then put them into a saucepan. Add the lemon zest and half of the juice. Cover and cook over low heat for 5–10 minutes, or until soft. Mash until smooth, then let cool. Preheat the oven to 350°F.

2. Put 12 paper liners or squares of parchment paper in a 12-cup muffin pan. Put the whole-wheat and rice flours, baking powder, and allspice into a small bowl and mix well.

3. Cream the butter and sugar together in a large bowl. Beat in alternate spoonfuls of the eggs and the flour mixture until it is all used, then stir in ⅔ cup of the applesauce (reserve any remaining for another time).

4. Spoon the batter evenly into the paper liners. Bake for 15–18 minutes, or until well risen and the tops spring back when pressed with a fingertip. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

5. Line a baking sheet with parchment paper. Put the rest of the lemon juice in a medium bowl. Thinly slice the remaining apple, toss it in the lemon juice, then arrange it on the prepared baking sheet. Reduce the oven temperature to 225°F and cook the apple slices, turning once, for 30–45 minutes, or until just beginning to brown. Turn off the oven and leave the apples to cool inside it. Lift the slices with a spatula and cut them in half.

6. Top each cupcake with a spoonful of crème fraîche, sprinkle with allspice, and put two apple slice halves on top.