Caramel Apple Cupcakes
spiced cupcakes with chunks of apple topped with caramel cream cheese frosting, caramel drizzle, and apple chips
Apple Cupcakes
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup packed dark brown sugar
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
2 eggs
1/3 cup milk
2 teaspoons vanilla
2 small tart apples, peeled and finely chopped
Preheat oven to 350°F. Line muffin pan with cupcake liners.
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Beat brown sugar, granulated sugar, and melted butter together.
Beat in eggs.
Beat in milk and vanilla.
Gently mix in dry ingredients until just combined.
Fold in apples.
Spoon batter into cups about 3/4 full.
Bake 20-23 minutes.
Allow cupcakes to cool in the pan 2-5 minutes, then remove to wire rack to cool completely.
Caramel Cream Cheese Frosting
1/4 cup packed light brown sugar
4 tablespoons unsalted butter
1/3 cup heavy whipping cream
6 tablespoons unsalted butter, softened
8 ounces cream cheese, softened
1/2 teaspoon vanilla
dash of salt
1 3/4 cups powdered sugar
Melt brown sugar and the 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves.
Bring to a boil over medium heat, then remove from heat.
Whisk in cream, transfer to a heat-resistant bowl and let cool to room temperature, stirring occasionally.
Beat the 6 tablespoons butter with cream cheese, vanilla, and salt until blended.
While beating, slowly pour in cooled caramel, beating until smooth.
Gradually beat in powdered sugar, and beat until smooth.
To Assemble
you’ll need caramel sundae topping and apple chips
Frost, then drizzle with a little caramel topping and an apple chip.
back to homepage
