Use your hands to break graham crackers apart into large
crumbs. Then mix the crumbs, melted butter and light brown sugar in a food
processor until combined. The mixture will resemble coarse sand.
Line muffin pans with paper wrappers. This recipe yields 14-16 cupcakes so you’ll likely need two pans. Scoop 1 tbsp of the graham cracker mixture into each cup, spreading it evenly across the bottom.
Preheat the oven to 350°F (176°C).
In a medium bowl, whisk together the flour, baking powder and spices.
In a large bowl, cream the butter, sour cream and sugars until combined. Don’t worry if the batter isn’t completely smooth. Beat in the egg and then stir in the vanilla.
Mix in half of the flour on low speed, until just combined. Mix in the milk, followed by the remaining flour. Then fold in the chopped apples.
Scoop the batter into the prepared muffin cups, until each cup is almost full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Leave the cupcakes in the pan for 5 minutes before removing to a wire rack to cool completely.