Caramel Apple Cupcakes
Caramel Apple Cupcakes are made with an apple and caramel homemade cupcake recipe then topped with a delicious caramel buttercream frosting, a fresh apple wedge, and a drizzle of caramel!
Servings 12 cupcakes
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- ¾ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ cup whole milk
- ¼ cup vegetable oil
- ¼ cup unsweetened applesauce
- ¼ cup good quality caramel sauce
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup shredded granny smith apple
Frosting
- ½ cup butter softened
- ¼ cup good quality caramel sauce
- 2 cups confectioner's sugar
Instructions
Cupcakes
- Preheat the oven to 350F and line a 12-count muffin pan with paper liners.
- In a large bowl, whisk together the flour, brown sugar, baking powder, and cinnamon.
- In another bowl, whisk together the milk, vegetable oil, applesauce, caramel sauce, eggs, and vanilla.
- Add the wet ingredients to the dry and mix just until no large lumps of flour remain.
- Next, add the shredded apple and fold it into the batter.
- Divide the batter evenly between the muffin tins making sure to fill each one ¾ of the way full.
- Bake the cupcakes for 15-17 minutes or until a toothpick inserted into the center comes out clean- or when the tops spring back when gently pressed.
- Remove the cupcakes to a wire rack to cool completely before icing.
Frosting
- Add the softened butter and caramel sauce to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until they are fully combined.
- With the mixer on low, slowly add the confectioner's sugar.
- Once all the confectioner's sugar has been added, scrape down the sides of the bowl and then turn the mixer to high speed and beat until the frosting becomes light and fluffy.
- Transfer the frosting to a piping bag fitted with your choice of tip and decorate as desired.
- Store any leftover cupcakes in an airtight container in the fridge for up to two days.