Caramel Apple Cupcakes
Delightful cupcakes that combine warm caramel and spiced apples, perfect for autumn gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 ½ cups diced apples (about 2 medium apples)
- 1 cup granulated sugar (for caramel sauce)
- 6 tablespoons unsalted butter (for caramel sauce)
- ½ cup heavy cream (for caramel sauce)
- 1 teaspoon vanilla extract (for caramel sauce)
- ¼ teaspoon salt (for caramel sauce)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Set aside.
- Cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing until incorporated. Stir in the vanilla extract.
- Combine the dry ingredients with the butter mixture, alternating with buttermilk, mixing just until combined.
- Fold in the diced apples until evenly distributed in the batter.
- Fill the cupcake liners about two-thirds full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Prepare the caramel sauce while the cupcakes bake: Melt sugar in a medium saucepan over medium heat until deep amber. Remove from heat and stir in butter, then slowly add cream, mixing until smooth. Add vanilla and salt, then set aside to cool.
- Cool the cupcakes for 5 minutes in the pan before transferring them to a wire rack to cool completely.
- Top the cooled cupcakes with caramel sauce and enjoy!
Notes
Ensure butter and eggs are at room temperature. Do not overmix to achieve tender cupcakes.