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Caramel Apple Cupcakes

Servings 12 cupcakes
Prep Time

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

Instructions

To make the Cupcakes:

  1. Heat oven to 350 F.
  2. Line muffin pan with cupcake liners.
  3. In medium bowl combine flour, baking powder, salt and spices. Set aside.
  4. In large bowl, beat butter with sugar until well combined, about 1 minute.
  5. Add egg and vanilla, beating well to combine.
  6. Add half of flour mixture and beat until combined, then add half of buttermilk and beat until combined.
  7. Repeat with remaining flour and buttermilk.
  8. Fold in shredded apples.
  9. Fill cupcake liners approximately ⅔ of the way full.
  10. Bake for 20-25 minutes. Cool completely before frosting.

To make the frosting:

  1. In large bowl with electric mixer, beat butter until light and fluffy, about 2 minutes.
  2. Add powdered sugar 1 cup at a time, beating well between each addition.
  3. Add salt, vanilla and caramel sauce and beat until well combined.
  4. Frost cooled cupcakes.
  5. Drizzle with additional caramel sauce.
  6. You can store these cupcakes in the refrigerator in an airtight container for up to 3-4 days. Enjoy!
  7. Recipe by: greens & chocolate | http://www.greensnchocolate.com/