Description
Delightful Caramel Apple Cupcakes with a creamy caramel frosting that embodies the essence of fall.
Ingredients
Scale
- 1 cup granulated sugar (200 grams)
- 6 tablespoons unsalted butter (85 grams)
- 1/2 cup whipping cream (120 ml)
- 1/4 teaspoon coarse salt
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (188 grams)
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams)
- melted
- 1/2 cup brown sugar (105 grams)
- packed
- 1/3 cup granulated sugar (67 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 6 tablespoons milk (90 ml)
- 1 1/3 cup grated apple
- about 1 large apple
- peeled and grated
- 3/4 cup unsalted butter (168 grams)
- somewhat softened
- 2 ounces cream cheese (56 grams)
- full-fat
- brick style
- 2–3 cups powdered sugar (220–330 grams)
- 1/2 cup salted caramel (120 ml)
- 1/4 teaspoon salt
- as needed
Instructions
- To make the salted caramel sauce, heat the granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns amber in color.
- Once melted, carefully add the unsalted butter and stir until combined, then slowly pour in the whipping cream, mixing until smooth.
- Remove from heat and stir in the coarse salt and vanilla extract. Let it cool down.
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
- In another bowl, mix the melted butter, brown sugar, and granulated sugar until well combined. Add the eggs, vanilla extract, and milk, and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated apple.
- Divide the batter evenly among the cupcake liners and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- While the cupcakes cool, prepare the caramel cream cheese frosting by beating the softened butter and cream cheese until smooth.
- Gradually add the powdered sugar and mix until fluffy, then mix in the salted caramel and salt as needed.
- Frost the cooled cupcakes with the caramel cream cheese frosting, drizzling extra salted caramel on top if desired.
Notes
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. The salted caramel sauce can be prepared ahead of time and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 570 kcal
- Sugar: 55 g
- Sodium: 300 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
Keywords: Caramel Apple Cupcakes, dessert, fall treats, apple cupcakes, caramel frosting