Description
Delight in these moist and flavorful Caramel Apple Cupcakes, featuring tender apple pieces and warm spices baked into a soft cupcake base, topped with a luscious caramel buttercream frosting. Perfect for fall or anytime you crave a sweet apple treat with a rich caramel twist.
Ingredients
Cupcakes
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/8 tsp ground nutmeg
- 4 Tbsp unsalted butter (softened to room temperature)
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup diced apple (Granny Smith preferred, about 1 medium to large apple)
Frosting
- 1 cup unsalted butter (softened to room temperature)
- 2 Tbsp caramel sauce/syrup (store-bought or homemade)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 3 cups powdered sugar (whisked to remove lumps)
Garnish
- Apple slices
- Additional caramel syrup for drizzling
Instructions
- Prepare: Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners or lightly spray the pan with nonstick cooking spray to prevent sticking. Set aside.
- Combine dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and kosher salt until evenly combined. Set this mixture aside.
- Beat wet ingredients: In a separate mixing bowl, add the softened butter, granulated sugar, and vegetable oil. Beat with a mixer on medium speed until the mixture becomes smooth, creamy, and fluffy.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition. Then add the vanilla extract and beat until everything is well combined.
- Combine wet and dry ingredients: Add half of the dry ingredients to the wet mixture, beating just until combined. Pour in the whole milk, then add the remaining dry ingredients. Mix until no streaks of flour remain, being careful not to overmix.
- Stir in apples: Gently fold the diced apples into the batter using a rubber spatula, ensuring they are evenly distributed.
- Bake: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Place in the preheated oven and bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs or clean.
- Cool: Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely to room temperature.
- Make frosting: In a large bowl, beat together the softened butter, caramel sauce, vanilla extract, and ground cinnamon until the mixture is smooth and creamy. Gradually add the powdered sugar a little at a time, mixing on low speed to prevent sugar from flying out. Once all sugar is incorporated, increase the mixer speed to medium and beat for an additional minute until the frosting is light and fluffy.
- Frost and garnish cupcakes: Transfer the frosting to a piping bag fitted with your desired decorating tip, or simply use a butter knife or offset spatula to spread the frosting evenly over the cooled cupcakes. Garnish each cupcake with a drizzle of additional caramel syrup and a fresh apple slice. Serve and enjoy!
Notes
- Use Granny Smith apples for a tart contrast that complements the sweet caramel frosting perfectly.
- Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra festive touch, sprinkle a little cinnamon or chopped nuts on top of the frosting before serving.
