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–+ servings

Caramel Apple Cupcakes

320kcal
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Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Deliciously moist cupcakes infused with apple flavor and topped with a rich caramel frosting, perfect for fall celebrations.
Servings 12 cupcakes
Course Dessert
Cuisine American

Ingredients

For the Cupcakes
  • 1 ½ cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened to room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk room temperature
  • 1 cup apple peeled, cored, and finely diced
For the Caramel Frosting
  • ½ cup unsalted butter softened to room temperature
  • 1 cup brown sugar packed
  • ¼ cup heavy cream
  • ½ teaspoon vanilla extract
  • 2 cups powdered sugar sifted
For the Caramel Drizzle
  • ½ cup caramel sauce store-bought or homemade

Method

Prepare the Cupcake Batter
  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. This ensures easy removal of the cupcakes after baking.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents.
  3. In another bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This incorporates air into the batter, making the cupcakes light.
  4. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined to avoid overmixing, which can lead to dense cupcakes.
  6. Fold in the diced apples gently using a spatula. This ensures the apples are evenly distributed without breaking them down.
Bake the Cupcakes
  1. Divide the batter evenly among the cupcake liners, filling each about ⅔ full. This allows space for the cupcakes to rise.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cupcakes are fully cooked.
  3. Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Make the Caramel Frosting
  1. In a saucepan over medium heat, combine the butter, brown sugar, and heavy cream. Stir continuously until the mixture comes to a boil. This helps dissolve the sugar and create a smooth caramel.
  2. Once boiling, let it cook for 2 minutes without stirring. This allows the caramel to thicken slightly.
  3. Remove from heat and stir in the vanilla extract. Let the mixture cool for about 10 minutes.
  4. Gradually add the sifted powdered sugar to the cooled caramel, mixing until smooth and creamy. This creates a rich frosting.
Assemble the Cupcakes
  1. Once the cupcakes are completely cool, frost them generously with the caramel frosting using a spatula or piping bag.
  2. Drizzle the caramel sauce over the frosted cupcakes for an extra touch of sweetness and decoration.
  3. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Nutrition

Serving1cupcakeCalories320kcalCarbohydrates45gProtein2gFat15gSaturated Fat9gPolyunsaturated Fat0.5gMonounsaturated Fat4gCholesterol40mgSodium150mgPotassium120mgFiber1gSugar30gVitamin A500IUVitamin C1mgCalcium30mgIron0.5mg

Notes

For a more intense apple flavor, consider adding a teaspoon of apple pie spice to the batter. You can also use homemade caramel sauce for the drizzle if desired.

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