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Fall’s Delight: 1 Caramel Apple Cupcake Recipe

Caramel Apple Cupcakes
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Celebrate autumn with these delightful Caramel Apple Cupcakes. They feature a moist apple-cinnamon cake topped with a luscious caramel buttercream frosting. Perfect for fall gatherings or a sweet treat.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 1 and 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened applesauce
  • 1/2 cup milk
  • 1 cup chopped peeled apples (like Honeycrisp or Fuji)
  • For the Caramel Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup caramel sauce (store-bought or homemade)
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the unsweetened applesauce and milk to the wet ingredients, mixing until just combined.
  6. Add the dry ingredients to the wet ingredients in three additions, mixing until just combined. Be careful not to overmix.
  7. Gently fold in the chopped apples.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  10. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  11. While the cupcakes cool, prepare the caramel frosting. In a large bowl, beat the softened butter until creamy.
  12. Gradually add the powdered sugar, alternating with the caramel sauce and milk, until smooth and well combined.
  13. Stir in the vanilla extract and a pinch of salt.
  14. Once the cupcakes are completely cool, frost them generously with the caramel buttercream.

Notes

  • For an extra burst of apple flavor, you can add a tablespoon of apple cider to the batter.
  • If you don’t have caramel sauce, you can make your own by melting sugar and butter.
  • Store frosted cupcakes in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://flavorzine.com/caramel-apple-cupcakes/