Caramel Apple Fall Cupcakes
Caramel Apple Fall Cupcakes are a delightful seasonal treat featuring spiced apple cupcakes topped with creamy caramel frosting. Perfect for autumn gatherings, these cupcakes combine warm flavors like cinnamon and nutmeg with sweet caramel for a cozy dessert.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus cooling time)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
– 2 1/2 cups All-Purpose Flour
– 1 1/2 teaspoons Baking Powder
– 1/2 teaspoon Baking Soda
– 2 teaspoons Ground Cinnamon
– 1/2 teaspoon Ground Nutmeg
– 1/4 teaspoon Ground Ginger
– 3/4 teaspoon Salt
– 3/4 cup Unsalted Butter, softened to room temperature
– 3/4 cup Granulated Sugar
– 1/2 cup Light Brown Sugar, packed
– 3 Large Eggs, at room temperature
– 1 1/2 teaspoons Pure Vanilla Extract
– 1 cup Buttermilk, at room temperature
– 1 1/2 cups Apples, finely diced
– 1 1/2 cups Unsalted Butter, softened to room temperature for frosting
– 4 cups Powdered Sugar, sifted for frosting
– 1/2 cup Thick Caramel Sauce, room temperature
– 2 to 3 tablespoons Heavy Cream for frosting
– 1 teaspoon Pure Vanilla Extract for frosting
– Pinch of Salt for frosting
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together 1/2 cup butter and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Mix in applesauce and milk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chopped apples.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- For the frosting, beat 1 cup butter until creamy. Gradually add powdered sugar and 1/4 cup caramel sauce, beating until smooth and fluffy.
- Frost cooled cupcakes and drizzle with additional caramel sauce. Garnish with apple slices or cinnamon sticks if desired.
Notes
- Use finely chopped apples to ensure even distribution and baking.
- For a stronger caramel flavor, add a tablespoon of caramel sauce to the cupcake batter.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- These cupcakes can be made with gluten-free flour for a gluten-free version.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Find it online: https://us.recipesfood.org/caramel-apple-fall-cupcakes/
