10 tablespoons unsalted butter, softened

1 cup firmly packed brown sugar

2 eggs

2 cups sifted flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 cup applesauce

3/4 cup tart chopped apples

Crumble:

1/2 cup brown sugar

1/2 cup chopped walnuts

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup apple, sliced thin

Preheat oven to 350 degrees. Prepare muffin tins (you'll need 14 to 15, lined with silver paper cups or buttered well).

Cream 10 tablespoons butter with electric mixer, add sugar in four parts and beat until light and fluffy. Add eggs one at a time, beating well after each addition.

Sift together flour, baking soda, powder, salt and spices. Add to butter- egg mixture alternately with applesauce, beginning and ending with flour mixture. Stir in chopped apple.

Fill muffin cups about 2/3 full.

With a fork, mix ingredients for crumble topping. Sprinkle 1 tablespoon on top of each cupcake. Place an apple slice on top of each cupcake.

Bake for 25 minutes. Cool on a rack. Makes 14 to 15 cupcakes.