Description
Delightful cupcakes blending apple flavor with luscious caramel sweetness, perfect for fall festivities.
Ingredients
Scale
- 1 cup granulated sugar (200 grams)
- 6 tablespoons unsalted butter (85 grams), cut into about 6 cubes
- 1/2 cup whipping cream (120 ml)
- 1/4 teaspoon coarse salt (or up to 1/2 teaspoon)
- 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; I used 2%)
- 1 1/3 cups 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), for drizzling
- 1/4 teaspoon salt (as needed)
Instructions
- Make the Salted Caramel Sauce: In a saucepan, melt sugar on medium heat. Stir continuously until it melts and turns amber in color. Add the butter, then the whipping cream slowly, stirring to combine. Add salt, then set aside to cool.
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In a separate bowl, cream together the melted butter, granulated sugar, and brown sugar. Beat in the eggs, vanilla extract, and milk, then add the grated apples. Gradually incorporate the dry ingredients until just combined.
- Bake: Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely.
- Make the Cream Cheese Frosting: In a bowl, mix the softened butter and cream cheese until smooth. Gradually add powdered sugar and a pinch of salt, mixing until well combined and fluffy.
- Assemble: Once the cupcakes are cooled, frost them generously with the cream cheese frosting. Drizzle with salted caramel sauce before serving.
Notes
To elevate your cupcakes, serve with vanilla ice cream or whipped cream. For storage, keep in an airtight container for up to three days, or freeze un-frosted for up to three months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg