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Caramel Apple Cupcakes

Caramel Apple Cupcakes
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Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 1/2 cups Granny Smith apples, peeled and finely chopped
  • 1/2 cup salted caramel sauce (for filling or drizzling)
  • For the Frosting: 1 cup unsalted butter, 3 cups powdered sugar, 3 tablespoons caramel sauce, 1 pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. This ensures your cupcakes don’t stick and makes cleanup much easier later on.
  2. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside for later use.
  3. In a large bowl, use a hand mixer or stand mixer to beat the softened butter with the granulated sugar and brown sugar. Continue mixing for about 2-3 minutes until the mixture is light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Make sure to scrape down the sides of the bowl to ensure everything is evenly incorporated.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture. Be careful not to overmix, as this can make the cupcakes tough.
  6. Gently fold the finely chopped Granny Smith apples into the batter using a spatula. This ensures the fruit is evenly distributed without breaking down the structure of the batter.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack. They must be completely cool before you attempt to add the caramel frosting.
  9. Beat the softened butter until smooth. Gradually add powdered sugar, one cup at a time. Mix in the caramel sauce and a pinch of salt. Beat on high speed until the frosting is light, airy, and hold its shape.
  10. Pipe or spread the frosting onto the cooled cupcakes. For an extra touch of decadence, drizzle additional caramel sauce over the top and add a small slice of dried apple or a sprinkle of sea salt.

Find it online: https://www.yucolor.com/desserts/caramel-apple-cupcakes/