Caramel Apple Cupcakes
Equipment
- 2 Mixing bowls
- 1 Medium saucepan
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 Cooling rack
- 1 apple peeler/corer (optional)
- 1 piping bag and tip (optional
Ingredients
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1 1/2 cup apples finely diced peeled and cored
- 1/2 cup unsalted butter for caramel sauce
- 1 cup light brown sugar packed for caramel sauce
- 1/3 cup heavy cream room temperature for caramel sauce
- 1/2 teaspoon vanilla extract for caramel sauce
- 1/4 teaspoon salt for caramel sauce
- 1/2 cup unsalted butter softened for frosting
- 1 3–3 1/2 cups powdered sugar sifted for frosting
- 1/4 cup prepared caramel sauce cooled for frosting
- 1 1–2 tablespoons heavy cream for frosting
- 1/4 teaspoon salt for frosting
- 12 caramel candies unwrapped optional garnish
- 1 small apple thinly sliced optional garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract until combined.
- Add the dry ingredients to the wet mixture in two additions, alternating with the milk, and mix just until combined.
- Fold the finely diced apples gently into the batter with a spatula.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Transfer the pan to a cooling rack and let the cupcakes cool in the pan for 5 minutes, then remove them to cool completely.
- While cupcakes cool, prepare the caramel by melting butter in a medium saucepan over medium heat.
- Stir in the brown sugar and cook, stirring constantly, until the mixture is bubbling and smooth, about 3–4 minutes.
- Slowly whisk in the heavy cream, then cook for another 2–3 minutes until slightly thickened.
- Remove the caramel from heat, stir in vanilla and salt, and let it cool to room temperature until thick but pourable.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar on low speed.
- Mix in the cooled caramel sauce, salt, and 1 tablespoon heavy cream, then add more cream as needed for a spreadable consistency.
- Once cupcakes are completely cool, use a piping bag or spatula to frost each cupcake generously with caramel frosting.
- Drizzle additional cooled caramel sauce over the frosted cupcakes.
- Garnish each cupcake with a caramel candy or a thin apple slice if desired.
- Let the frosted cupcakes rest for at least 15 minutes so the frosting firms slightly before serving.
Notes
For best flavor, use tart, firm apples (like Granny Smith or Honeycrisp) so they hold their texture in the batter and balance the sweetness of the caramel. Ensure all ingredients for the batter are at room temperature to create a light, even crumb. If your caramel seems too thin, cool it longer; if too thick, gently rewarm with a splash of cream. Avoid overmixing once the flour is added to keep the cupcakes tender, and cool them completely before frosting to prevent the caramel buttercream from melting. These cupcakes are best the day they’re made, but you can store them covered in the refrigerator for up to 3 days and bring them to room temperature before serving so the texture of the cake and frosting is soft and luscious.
Tried this recipe?Let us know how it was!