Delicious Apple Caramel Cupcakes!

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…

Cupcakes

1/2 cup (1 stick or 115g) unsalted butter, melted and slightly cooled
2/3 cup (135g) packed light or dark brown sugar (I prefer dark)
1/3 cup (65g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80ml) milk*
2 teaspoons pure vanilla extract
1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large apple, peeled and finely chopped (or try using two for extra apple goodness!)

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

Instructions

  1. 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.
  2. 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.
  3. Whisk the flour, baking soda, baking powder, salt, 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.
  4. 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.
  5. 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.

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