Apple Cupcakes with Salted Caramel Buttercream

I found this recipe via Pinterest.
I changed a few things, as I liked salted caramel better than regular caramel.
They are DELICIOUS.

Helpful Tip: I made the caramel (for the buttercream and the drizzle) while the cupcakes were cooking so that it would be sufficiently cooled by the time I needed to use it!

ingredients
cupcakes
3C all-purpose flour
4 tsp baking powder
3/4 tsp cinnamon
1 tsp salt
4 eggs, room temperature
1C sugar
1C brown sugar
1/4C orange juice
2 tsp vanilla extract
1C canola oil
1 Fuji apple, grated (use the bigger slots, the small graters just juice it.)
1 Granny Smith apple, grated

salted caramel buttercream
1C + 2tbsp sugar
1/4C water
1/4C heavy cream
1 tsp sea salt
3 sticks butter, softened
4 egg whites, room temperature
2 tsp vanilla extract

salted caramel drizzle
1/4 + 1 tbsp sugar
2 tbsp water
2 tbsp heavy cream
1/2 tbsp sea salt

directions
cupcakes

1. Preheat oven to 350 degrees.
2. Grease or line (with cupcake liners) muffin pan.
3. In a large bowl, combine flour, baking powder, cinnamon, and salt.
4. In a separate bowl (I used my KitchenAid), beat eggs and sugars together until creamy.
5. Add orange juice, vanilla, and canola oil at medium-low speed until combined.
6. Slowly add flour mixture until well mixed.
7. Fold in grated apples.
8. Bake ~25 minutes until toothpick comes out clean & let cool.

caramel buttercream

1. Bring 1/2C + 2 tbsp sugar and water to a boil in a medium saucepan.
2. Swirl pan occassionally, until caramel is a dark amber color. BE CAREFUL not to let it burn.
3. Immediately remove from heat, slowly add cream, sea salt, and 1 tsp vanilla.
4. Stir with a silicone spoon (I find its easier to get caramel off silicone than wood).
5. Let cool. (at least 15 minutes)
6. In medium bowl, beat butter with mixer on medium speed until pale and fluffy. ~3minutes.
7. Place eggs whites and remaining sugar in double boiler (or heatproof bowl over pot of simmering water).
8. Whisk until sugar dissolves (I don't have a candy thermometer -- so I just kept an eye out).
9. Remove from heat and transfer to large bowl (I used my KitchenAid with wisk attachment).
10. Whisk on medium (6 on KitchenAid) speed for 5 minutes.
11. Increase speed to medium-high (8 on KitchenAid) for 6 minutes.
12. Reduce speed to medium (4 on KitchenAid) and add butter, a little bit at a time.
13. Whisk in vanilla.
14. Switch to paddle attachment.
15. With mixer on low speed (2 on KitchenAid), add caramel and beat for 5 minutes.
16. Pipe onto cooled cupcakes.

salted caramel drizzle

1. Bring sugar and water to a boil in a medium saucepan.
2. Swirl pan occassionally, until caramel is a dark amber color. BE CAREFUL not to let it burn.
3. Immediately remove from heat, slowly add cream, sea salt, and 1 tsp vanilla.
4. Stir with silicone spoon.
5. Let cool. (at least 15 minutes).
6. Transfer to pastry bag (or ziploc), snip corner and drizzle onto buttercream in whatever pattern your heart desires.
7. Enjoy!!