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Caramel Apple Cupcakes with Caramel Frosting

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These Caramel Apple Cupcakes are made with a spiced apple cupcake and topped with caramel buttercream. They melt in your mouth and are such a delicious apple dessert perfect for fall.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup peeled and chopped apples (Granny Smith recommended)
  • For the caramel buttercream:
  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 4 tablespoons caramel sauce (plus extra for drizzling)
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.
  3. In a large bowl, beat butter, oil, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  4. Add vanilla extract and sour cream; mix until combined.
  5. Add eggs one at a time, mixing well after each addition. Scrape down sides as needed.
  6. Add half of the dry ingredients and mix until combined.
  7. Slowly add milk and mix until combined (batter may look curdled, which is normal).
  8. Add remaining dry ingredients and mix just until smooth. Do not overmix.
  9. Fold in chopped apples gently.
  10. Fill cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  11. Cool cupcakes on a wire rack completely before frosting.
  12. For the caramel buttercream, beat butter until smooth.
  13. Add half of the powdered sugar and mix until smooth.
  14. Add caramel sauce and mix well.
  15. Add remaining powdered sugar and mix until smooth, adding milk or cream as needed to reach desired consistency.
  16. Pipe or spread frosting onto cooled cupcakes.
  17. Drizzle additional caramel sauce on top and garnish with apple slices if desired.
  18. Store cupcakes covered in the refrigerator for 2-3 days and serve at room temperature.

Notes

For best results, use tart apples like Granny Smith for a balanced flavor. Be careful not to overmix the batter to keep cupcakes tender. The frosting can be adjusted in sweetness and consistency by varying the amount of caramel sauce and powdered sugar.

Nutrition

Find it online: https://www.receipster.com/caramel-apple-cupcakes-frosting/

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