Caramel Apple Cupcakes
These cupcakes strike a beautiful balance between tender cake and rich, gooey caramel. The apples bring a natural freshness and slight tartness that complements the sweetness of the caramel and frosting perfectly.
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- Cupcake pan
- Cupcake liners
- Cooling Rack
- Piping bag and tip (optional)
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 ½ cups peeled and finely chopped apples about 2 medium apples, any sweet-tart variety
For the Frosting
- ½ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 2 tablespoons caramel sauce plus extra for drizzle
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk to adjust consistency
Instructions
Step 1: Prepare Your Ingredients and Oven
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin pan with cupcake liners.
- Peel, core, and finely chop your apples into small pieces (about ¼-inch). Set aside.
- Measure and sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set this dry mix aside.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed.
- Continue beating until the mixture is light, fluffy, and pale in color — this usually takes about 3 to 4 minutes.
- Pro tip: Don’t rush this step! Properly creamed butter and sugar create air pockets that help make your cupcakes light and tender.
Step 3: Add Eggs and Vanilla
- Crack in the eggs one at a time, beating well after each addition to fully incorporate.
- Mix in the vanilla extract until combined.
Step 4: Combine Wet and Dry Ingredients
- Reduce your mixer speed to low.
- Alternately add the dry flour mixture and the sour cream to the butter mixture, starting and ending with the dry ingredients.
- Mix just until combined after each addition—avoid overmixing to keep your cupcakes tender.
- Pro tip: Use a spatula to gently fold the batter once or twice at the end to ensure everything is evenly mixed without overworking the gluten.
Step 5: Fold in the Apples
- Using a spatula, carefully fold the chopped apples into the batter until evenly distributed.
Step 6: Fill the Cupcake Liners and Bake
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove from oven and let cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Frosting
- In a clean bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add caramel sauce and vanilla extract, then beat on medium speed until smooth.
- Add heavy cream or milk, one tablespoon at a time, until the frosting reaches your desired consistency for piping or spreading.
Step 8: Frost and Drizzle
- Once the cupcakes are completely cool, use a piping bag or a spatula to frost the tops with caramel frosting.
- Finish by drizzling extra caramel sauce over the frosting for that irresistible gooey look.
Notes
Nutritional Value (per cupcake, estimated)
- Calories: ~290
- Fat: ~14g
- Carbohydrates: ~38g
- Sugar: ~26g
- Protein: ~2g