Caramel Apple Cupcakes
These cupcakes are a simple vanilla cupcake with apple pie spices like cinnamon, nutmeg and cloves, and then filled with shredded apples.
Greens & Chocolate
Greens & Chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Caramel Apple Cupcakes
Prep Time10 Minutes
Servings12
Cook Time30 Minutes
Ingredients
FOR THE CUPCAKES: 1¼ cups all-purpose unbleached flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon 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 teaspoon kosher salt
1 teaspoon pure vanilla extract
½ cup caramel sauce
Additional caramel sauce, for drizzling
Directions
- TO MAKE THE CUPCAKES: 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.
- TO MAKE THE 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!
10 minutes
Prep Time
30 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Pillsbury Best Unbleached All-Purpose Flour, 5 Pound
$4.99$1.00/lb
Our Family Baking Soda, 16 Ounce
$1.19$0.07/oz
Morton Salt, 26 Ounce
$2.69$0.10/oz
McCormick Ground Cinnamon, 4.12 Ounce
$4.49$1.09/oz
L&B Ground Nutmeg, 2.1 Ounce
$8.99$4.28/oz
McCormick Ground Cloves, 0.9 Ounce
Deal
$7.99 was $9.29$8.88/oz
Land O'Lakes Unsalted Butter, 16 Ounce
$6.59$0.41/oz
Crystal Granulated Sugar, 4 Pound
$4.29$1.07/lb
L&B Large Organic Brown Eggs, 12 Each
$5.29$0.44 each
McCormick Pure Vanilla Extract, 1 Ounce
Deal
$3.29 was $3.99$3.29/oz
Prairie Farms Lowfat Buttermilk, 64 Ounce
$3.99$0.06/oz
Envy Apples, 0.5 Pound
$1.75 avg/ea$3.49/lb
Land O'Lakes Unsalted Butter, 16 Ounce
$6.59$0.41/oz
C&H Pure Cane Sugar Confectioners Powdered Sugar, 2 Pound
$4.69$2.35/lb
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz
McCormick Pure Vanilla Extract, 1 Ounce
Deal
$3.29 was $3.99$3.29/oz
Stonewall Kitchen Sea Salt Caramel Sauce, 12.25 Ounce
$8.99$0.73/oz
Stonewall Kitchen Sea Salt Caramel Sauce, 12.25 Ounce
$8.99$0.73/oz
Directions
- TO MAKE THE CUPCAKES: 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.
- TO MAKE THE 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!