Tuesday, September 17, 2013

Caramel Apple Cupcakes

This recipe is very sweet, but perfectly embodies the taste of fall caramel apples.
yield: 28 cupcakes

for cupcakes
3C all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
3/4C sugar
3/4 brown sugar
1/2C vegetable oil
1/2C apple sauce
1.5 tsp vanilla
3 eggs, room temperature
3C apples, finely chopped (about 3 medium apples)

for caramel buttercream
1/2C butter, room temperature
1C brown sugar
1/3C heavy cream
3.5C powdered sugar

  1. for cupcakes: Preheat oven to 350 degrees.
  2. Line muffin pan with cupcake liners (or grease pan if not using cupcake liners).
  3. In a medium bowl combine flour, baking soda, baking powder, salt, and cinnamon.
  4. In a large bowl (or stand mixer) combine sugar, brown sugar, vegetable oil, apple sauce, and vanilla.
  5. Add eggs to wet mixture one at a time, beating well after each addition.
  6. Slowly add flour mixture to wet mixture, beating until well combined.
  7. Fold in chopped apples.
  8. Fill cupcake liners about 2/3 full.
  9. Bake for 18-20 minutes.
  10. Allow cupcakes to cool completely.
  11. for caramel buttercream: In a saucepan over medium heat, melt butter.
  12. Stir in brown sugar and heavy cream.
  13. Stir over medium heat, about 2 minutes, until sugar is dissolved.
  14. Transfer mixture to a large bowl or stand mixer.
  15. Gradually add powdered sugar, mixing until incorporated.
  16. Pipe (or spread) buttercream on cooled cupcakes.
  17. Enjoy!

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