Caramel Apple Cupcakes
Servings:*
12 cupcakesIngredients
- For the Cupcakes
- 1¼ cups all-purpose unbleached flour
- 1 teaspoon baking soda
- ½ teaspoons salt
- ½ teaspoons ground cinnamon
- ¼ teaspoons ground nutmeg
- ¼ teaspoons ground cloves
- ¼ cup (4 tablespoons) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 egg, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup 2 tablespoons buttermilk
- 1½ cups shredded apples, (about 2 medium apples, unpeeled)
- For the Caramel Buttercream:
- 1 cup unsalted butter, at room temperature
- 3½ cups powdered sugar
- ½ teaspoons kosher salt
- 1 teaspoon pure vanilla extract
- ½ cup caramel sauce
- Additional caramel sauce, for drizzling
Directions
- Heat oven to 350 F.
- Line muffin pan with cupcake liners.
- In medium bowl combine flour, baking powder, salt and spices. Set aside.
- In large bowl, beat butter with sugar until well combined, about 1 minute.
- Add egg and vanilla, beating well to combine.
- Add half of flour mixture and beat until combined, then add half of buttermilk and beat until combined.
- Repeat with remaining flour and buttermilk.
- Fold in shredded apples.
- Fill cupcake liners approximately ⅔ of the way full.
- Bake for 20-25 minutes. Cool completely before frosting.
- In large bowl with electric mixer, beat butter until light and fluffy, about 2 minutes.
- Add powdered sugar 1 cup at a time, beating well between each addition.
- Add salt, vanilla and caramel sauce and beat until well combined.
- Frost cooled cupcakes.
- Drizzle with additional caramel sauce.
- You can store these cupcakes in the refrigerator in an airtight container for up to 3-4 days. Enjoy!
- Recipe by: greens & chocolate | http://www.greensnchocolate.com/
To make the Cupcakes:
To make the frosting:
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.