Description
Tender apple-filled cupcakes topped with luscious caramel frosting — the perfect cozy dessert for fall or any sweet craving.
Ingredients
Scale
- 1 and 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar (packed)
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Milk
- 1 and 1/2 cups Granny Smith Apples (peeled and finely chopped)
- 1/2 cup Unsalted Butter (for frosting)
- 1 cup Brown Sugar (for frosting)
- 1/4 cup Heavy Cream
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. In another bowl, cream butter with granulated and brown sugars. Beat in eggs and vanilla. Alternate adding flour mixture and milk. Fold in chopped apples.
- Divide batter into the lined muffin cups.
- Tap the pan to settle the batter.
- Bake for 18–22 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack.
- In a saucepan, melt butter and brown sugar. Simmer 2 minutes. Stir in cream, remove from heat. Cool slightly, then beat in powdered sugar and vanilla until fluffy.
- Frost cooled cupcakes and garnish as desired.
Notes
- Use tart apples like Granny Smith for best flavor contrast.
- Ensure cupcakes are fully cooled before frosting.
- Add a pinch of sea salt to the frosting for balance.
- Store frosted cupcakes in the fridge for up to 4 days.