WEEKDAYS 1e|12c|p

Caramel Apple Cupcakes

Carla Hall
|
Servings: 16
|
easy
|
30 to 60 min
Part 1 of 2

These small desserts inspired by a fall treat are a must make dish for your autumn festivities.


  • Ingredients
  • step-by-step directions
Ingredients
Caramel Apple Cupcakes
  • For the Cupcakes
  • 3 cups Cake Flour
  • 2 teaspoons Baking Powder
  • 4 tablespoons Unsalted Butter
  • 1/2 cup Apple Sauce
  • 1 1/3 cups Light Brown Sugar
  • 2 teaspoon Vanilla Extract
  • pinch Salt
  • 1/2 cup Canola Oil
  • 3 Eggs
  • 1/4 cup Sour Cream
For the Apple Filling
  • 3 Granny Smith Apples (peeled, cored and 1/4" diced)
  • 6 tablespoons Unsalted Butter
  • 1 cup Light Brown Sugar
  • 1 teaspoon Cinnamon
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Heavy Cream
  • pinch Salt
For the Caramel Buttercream Frosting
Garnish
  • Peanuts (chopped)
Directions
  • Preheat oven to 350°F.
  • For the Cupcakes: Place Cupcake liners in a muffin tin. Combine Flour and Baking Powder in a small bowl. Set aside.
  • In a large bowl, combine Butter and Brown Sugar. Add Apple Sauce, Vanilla, and Salt and stir in Oil.  Add the Eggs and Sour Cream and stir to combine. Add the dry ingredients into the wet ingredients. Fill the Cupcake liners 1/2 way with the batter.  Add a heaping tablespoon of the Apple Filling on top. Pour more batter on top of the Apple filling to cover. Bake for 15-18 minutes or until light golden on top. Remove from oven and cool on a wire rack.
  • Frost each Cupcake with the Caramel Buttercream Frosting. Drizzle with more Caramel Sauce and garnish with Salted Chopped Peanuts.
  • For the Apple Filling: In a very large skillet, melt Butter over medium-high heat. Add the Apples and sauté for 5 minutes (until softened). Add the Brown Sugar, Cinnamon, Vanilla and a pinch of Salt and cook, stirring, until the Sugar melts. Then stir in the Heavy Cream and bring to a simmer. Cook for an additional 5 minutes. Remove from heat.
  • For the Caramel Buttercream Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the Butter on medium-high speed until light in color and fluffy. Reduce speed to low and add the Powdered Sugar. Mix until completely incorporated. Add the
  • Salted Caramel Sauce
  • and beat the frosting on a medium-high speed until fully incorporated and airy.  

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