Description
Delight in these moist and flavorful Apple Cupcakes topped with a rich, homemade Salted Caramel Frosting. Infused with warm spices and tender diced apples, these cupcakes are perfect for fall gatherings or any sweet occasion.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1 cup peeled and finely diced apples (such as Granny Smith or Honeycrisp)
Salted Caramel Frosting
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2-3 cups powdered sugar
- 1/2 teaspoon salt (adjust to taste)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar using a hand or stand mixer at medium speed until the mixture is light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Add Applesauce and Dry Ingredients: Mix in the unsweetened applesauce until combined. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing. Gently fold in the finely diced apples with a spatula.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each cup about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Caramel Base: In a small saucepan over medium heat, melt the unsalted butter. Add brown sugar and heavy cream, whisking constantly as the mixture comes to a boil. Cook for 2-3 minutes, stirring frequently to prevent burning. Remove from heat and stir in vanilla extract and salt. Let the caramel cool for 10-15 minutes to thicken slightly.
- Prepare the Frosting: Transfer the cooled caramel mixture to a large mixing bowl. Gradually beat in the powdered sugar, adding 2 cups to start and more as needed, until the frosting is smooth, fluffy, and spreadable. Adjust the consistency with additional powdered sugar to thicken or a splash of heavy cream to thin as desired.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost each generously with the salted caramel frosting using a piping bag or a spatula for a decorative finish.
- Garnish and Serve: For an extra touch, drizzle any leftover caramel sauce over the frosted cupcakes and sprinkle with a pinch of sea salt or crushed caramel candies. Serve and enjoy!
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best flavor and texture inside the cupcakes.
- Make sure cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Adjust salt quantity in the caramel frosting to taste, balancing sweetness and saltiness.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Allow caramel sauce to cool adequately before adding powdered sugar to avoid a runny frosting.
