These caramel apple cupcakes are TO DIE FOR. It’s an apple pie spiced cupcakes with cinnamon apple filling and topped with a salted caramel buttercream frosting. And more salted caramel drizzled over to send them completely over the edge. They say an apple a day keeps the doctor away. Not sure it counts when they are stuffed into a cupcake and topped with a homemade salted caramel frosting, but worth a shot right?

Salted Caramel Apple Cupcakes

Products

Recipe

Ingredients

For the cupcakes

  • 1-1/4 cups all purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons apple pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 6 Tablespoons unsalted butter room temperature
  • 1 egg
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/4 cup yogurt I used plain greek non fat

For the Salted Caramel Buttercream

  • 2-1/2 sticks butter softened to room temperature
  • 2-1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 4 Tablespoons salted caramel sauce
  • 2 Tablespoons heavy cream

For the Salted Caramel Sauce
Recipe is in video description:https://youtu.be/cz_FHPP1HN4

For the Apple Pie Filling
Recipe is in video description:https://youtu.be/wA7vd58icKk

Directions

For the cupcakes

  1. Preheat the oven to 350 degrees. Prepare a cupcake pan with liners.
  2. In a large bowl, mix together flour, baking powder, baking soda, apple pie spice, cinnamon, and salt. Whisk to combine.
  3. In a stand mixer, beat together butter and sugar on medium high until light and fluffy about 2 to 3 minutes. Reduce  speed to low add egg and egg white. Beat in vanilla.
  4. Combine the milk and yogurt in a small bowl. Whisk to combine.
  5. Add in the flour mixture 3 additions, alternating with milk beating until just combined; scrape down sides of bowl as  needed. Increase speed to medium high heat and beat just until no flour remains about 30 seconds. Do not overbeat.
  6. Divide batter evenly among prepared muffin cups filling each about 3/4 full. Bake until lightly golden on top and  toothpick inserted into center of cupcake comes out clean about 18 to 20 minutes. Transfer pan to a wire rack and let  cool for 5 minutes. Transfer cupcakes to rack and let cool completely.

For the frosting

  1. In a stand mixer, or medium bowl with a hand mixer cream butter and powdered sugar together.
  2. Add in vanilla, heavy cream, salted caramel. Cream on medium-high speed for 8 minutes until light and fluffy.

To assemble cupcakes

  1. Core the center of the cupcakes by using a knife. Cut at an angle to remove the center.
  2. Fill each cupcake with about a tablespoon of the apple filling.
  3. Pipe buttercream frosting on top.
  4. Drizzle salted caramel sauce over each cupcake.

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