I found this recipe when I was searching for a way to use up surplus apples that we had at home thanks to a bumper crop this year at the farm. The recipe says one apple but I squeeze in two (or three smaller ones) because I am often trying to use up as many as possible. These cupcakes are seriously good. So moist and flavoursome. They are a great one to take to a party as they are a little bit fancy but they are truly easy to make.
The original recipe is from Sally’s Baking Addiction blog (this is an awesome baking blog that I often refer to https://sallysbakingaddiction.com/). The only change I made was to add extra chopped apple which I’ll make a note of in the recipe below…
1/2 cup (1 stick or 115g) unsalted butter, melted
2/3 cup (135g) packed brown sugar
1/3 cup (65g) caster sugar
2 large eggs
1/3 cup (80ml) milk
2 teaspoons vanilla extract or essence
1 and 1/2 cups (188g) plain flour (spoon & leveled)
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large apple, peeled and finely chopped (or try using two for extra apple goodness!)
*Recipe Notes: when I’m wanting to make these even faster I just use self raising flour instead of plain and leave out the baking powder and baking soda. Also these are super delicious without the icing too so feel free to leave it off if you want to eat them faster!
Salted Caramel Frosting
1/2 cup (1 stick or 115g) unsalted butter
1 cup (200g) packed light or dark brown sugar (I prefer dark)
1/3 cup (5 Tablespoons; 80ml) heavy cream, divided
1/4 teaspoon salt
2 – 3 cups (240-360g) confectioners’ sugar, sifted
optional garnish: salted caramel sauce and apple slices
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- Make the cupcakes: Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until combined. Whisk in the eggs, one at a time, until smooth then whisk in the vanilla extract and milk. Set aside.
- Whisk the flour, baking soda, baking powder, cinnamon and nutmeg together in a large bowl. Slowly add the wet ingredients to the dry ingredients and stir gently until combined. The batter will have a few lumps. Fold in the apples.
- Fill the cupcake liners 3/4 of the way full with batter. Bake for 21–23 minutes, rotating the pan halfway through baking. A toothpick inserted in the center will come out clean when done. Remove from the oven and allow to cool completely before frosting.
- Make the frosting: While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for about 2 minutes. Remove from heat and allow to cool for about 30 minutes. With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and the remaining heavy cream. Slowly add 1/2 – 1 cup more confectioners’ sugar until you reach the desired consistency. Add a little cream or milk if you find the frosting too thick. Frost cooled cupcakes and add a slice of apple for decoration.