Does it feel like Fall where you’re living yet? Real talk, I’ve been cranking up the AC while I bake my little heart out using pumpkin spice this and cinnamon that. I can’t help myself!
Baking tips for caramel apple cupcakes
- Browning butter for all your fall recipes is really a must in my book. It adds this nutty depth of flavor that is to die for!
- If you try to make this apple remember to chill the apple before you smooth it. That way you can handle it without things falling apart!
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- If you don’t have sour cream use an equal amount of plain yogurt.
Steps To Make These Caramel Apple Cupcakes
How Do You Make Caramel Apple Cupcakes?
- For the cupcakes; preheat the oven to 350 degrees and start off by sifting the dry ingredients (including the sugar) together in a large bowl, then give it a whisk to incorporate them.
- Chop up the apples into cubes and fold them in with the dry ingredients.
- Add the wet ingredients in with the dry and whisk until everything is fully incorporated.
- Distribute the batter evenly into the cupcake papers and bake for 15-20 minutes or until golden and springy to the touch, then let cool.
- For the buttercream; heat the butter over medium low heat, stirring occasionally until it is browned to a caramel color. Allow it to cool to room temperature then beat it in a stand mixer fitted with a paddle attachment on low.
- Once you’ve beat the butter for a few minutes, add in the spices and the cream a tablespoon at a time.
- Add in the vanilla and confectioners sugar until a desired consistency is reached then transfer to a bowl and let cool to room temperature.
- For the caramel; Combine the ingredients in a small pan or pot. Heat over medium-low heat while whisking for about 7-8 minutes.
- To assemble these yummy cupcakes, start off by coring the center of the cupcakes.
- Drizzle in some of the caramel (however much you desire) into the middle of the cupcake and replace the piece of the cupcake you removed with the corer.
- Place the buttercream in a piping bag fitted to an 869 tip or a large open star tip and pipe a dollop of buttercream on top.
- Last but not least, drizzle some more of the caramel on top of the piped frosting and ENJOY!
If you’ve tried these caramel apple cupcakes then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
For the cupcake:
- 1/2 cup apples 60g, peeled, cut, and diced finely
- 3 eggs large
- 2 tsp ground cinnamon 5g
- 1/2 tsp ginger 1g
- pinch nutmeg
- 1/2 tsp allspice 1g
- pinch cloves ground
- 1 2/3 cup all-purpose flour 200g
- 1 cups granulated sugar 200g
- 1/4 tsp baking soda heaping 1g
- 1 tsp baking powder heaping 4g
- 1/4 tsp kosher salt 1g
- 3/4 cup unsalted butter 170g, room temperature
- 1 tsp vanilla extract 5mL
- 1/4 cup sour cream 58g, room temperature
- 1/2 cup whole milk 120mL, warm
For the Buttercream:
- 1 teaspoon cinnamon 2g
- 1/4 teaspoon ginger 500mg
- 1/4 teaspoon all spice 500mg
- 1/4 teaspoon cardamon 500mg
- 1 pound confectioner's sugar 153g
- 3/4 cup butter browned 177mL
- 1/3 cup cream 79mL
For the Caramel:
- 1 cup brown sugar 200g
- 5 tablespoons unsalted butter 70g
- 1/2 cup cream or half and half 118mL
- 1 tablespoon vanilla extract 5mL
- pinch of salt
For the Cupcakes:
- Preheat oven to 350 degrees. Prep by putting papers into a cupcake pan.
- For the Cupcakes:
- Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
In a large bowl, sift the dry ingredients together and whisk until incorporated. This includes the sugar.
- In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy! Do not worry!)
Add the wet ingredients to the dry ingredients. Mix until combined. Fold in the minced apples.
- Distribute the batter evenly into cupcake papers.
- Bake for 15-20 minutes or until golden and springy to the touch.
- Divide the batter evenly into cupcake papers.
- Bake for 18- 21 minutes. Let cool.
For the Buttercream:
Heat the butter over medium low heat, stirring occasionally until it is browned to a caramel color. Allow butter to cool to room temperature.
Beat the room temperature butter for a few minutes on low. I prefer doing this using a stand mixer fitted with a paddle attachment but a hand mixer works too. Add in spices and cream.
Add confections sugar and vanilla. Beat and cream a tablespoon at a time until desired consistency is reached.
- Transfer to a bowl to cool to room temp.
For the Caramel:
- Combine ingredients in small pot.
- Heat over medium-low heat while whisking
- Cook for 7-8 minutes.
For the Assembly
Core the cupcakes and drizzle in caramel. Replace the cap and pipe a dollop of buttercream on with a large open star tip. Drizzle with some more caramel and serve!
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