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. Anyhow, I threw together these caramel apple cupcakes by hacking a white cake mix with diced apple, lots of Fall spices and topping them with a browned buttercream. Oh and did I mention the caramel??? Let me know what you think! Browning butter for all your Fall cinnamon infused recipes is really a must in my book. It adds this nutty depth of flavor that is to die for!
Browned buttercream infused with Fall spices and lots of caramel top these apple spice cupcakes.
- 1/2 cup apples peeled, cut and diced
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs large
- 2 tsp ground cinnamon
- 1/2 tsp ginger
- pinch nutmeg
- 1/2 tsp allspice
- pinch cloves ground
- 1 box Vanilla Cake Mix
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon all spice
- 1/4 teaspoon cardamon
- 1 pound confectioner's sugar
- 3/4 cup butter browned
- 1/3 cup cream
- 1 cup brown sugar
- 5 tablespoons unsalted butter
- 1/2 cup cream or half and half
- 1 tablespoon vanilla extract
- pinch of salt
Preheat oven to 350 degrees. Prep by putting papers into a cupcake pan.
Combine cake mix, spices and apples in a large bowl. Mix with a spatula to incorporate ingredients evenly. Add eggs, oil and water.
Beat until combined.
Divide the batter evenly into cupcake papers.
Bake for 18- 21 minutes. Let cool.
Beat the butter over medium low heat, stirring occasionally until it is browned to a caramel color.
Add in spices and cream.
Add confections sugar and vanilla. Beat until desired consistency is reached.
Transfer to a bowl to cool to room temp.
- Combine ingredients in small pot.
- Heat over medium-low heat while whisking
Cook for 7-8 minutes.