Apple cinnamon cupcakes

Both above are good ideas.. I'd say (I am not a nuker person!) but I'd slice and dice the apples. Slice the apples, then stack them with core in the center and slice down each "side" of the stack.. that gets the core out of all slices...and then you have the other pieces...just dice them up. That would be faster than potatoe peeler...maybe not as thin but do you want mushy apples or a little but mushy with some "crunch" in there. I think that'd make for a great cupcake/

I don't see why using a peeler wouldn't work. That's what I use when my recipe for zucchini bread calls for it to be grated. I think that the recipe just needs for the slices to be thin and helps keep the moisture. You may find that your best intentions on cutting it finely will still not be fine enough. I had this experience recently, cutting an apple really thin as to find my pie still being too crunchy. However, making the apple too mushy may just make your cupcakes a little too gooey. In my opinion, and it's just that, keep with the peeler. Good Luck!

Not sure if it'll work for you, but if you stick the apples in the microwavefor a couple of minutes they go soft, but without cooking completely. Then just make use of a handy potato masher ? We sometime do it if we can;t be botheres to wait for the apple sauce to cok right through. Good luck