Salted Caramel Apple Cupcakes
Salted Caramel Apple Cupcakes can be enjoyed with salted caramel that oozes over spiced apple cakes with apple-infused icing.
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Servings: 15
Calories: 240.01kcal
Ingredients
CUPCAKES
- 1/2 cup salted butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk at room temperature
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 1 tsp cinnamon
- 2 medium apples cored, peeled and chopped
ICING
- 3 cups confectioners sugar
- 1/4 cup apple powder place freeze-dried apples in a ziploc bag and pound with a heavy spoon until powder forms
- 6 tbsp. apple juice
TOPPING
- 1/2 cup salted caramel topping
- Coarse sea salt
Instructions
MAKE THE CUPCAKES
- Preheat oven to 350°F and line a cupcake tin with liners. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugars, eggs and vanilla extract and beat on medium-low speed until creamy. Add the milk and mix until just combined (batter will be runny).
- In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Fold in the apples.
- Spoon the batter into the cupcake liners so each is 2/3 of the way full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the centers comes out clean. Let cool. Repeat with remaining batter.
MAKE THE ICING
- In a large bowl, combine (using whisk attachments) the confectioners’ sugar, apple powder and apple juice. Mix on medium speed until smooth.
ASSEMBLE THE CUPCAKES
- Spread the icing over the tops of the cupcakes. Drizzle the caramel sauce over the top and sprinkle with coarse sea salt. Refrigerate until ready to serve.
Notes
- Fill the cupcake liners 2/3 full with the batter and do not go past this point or your cupcakes will grow muffin tops.
- Freeze-dried apples (for the icing) can be found at Wal-Mart and they are either sitting out by the fruit or tucked back on the shelves next to the dried fruit/raisins.
- Use two different types of apples for a more complex flavor (one tart, one sweet!). See below for ideas of which to buy!
- Make sure the milk used in the recipe is at room temperature. If you don't make time for this, microwave it straight from the fridge for 30 seconds.
- Assemble the cupcakes as close to serving as possible and sprinkle the salt over the tops just before hungry hands start reaching for them.
Nutrition
Calories: 240.01kcal | Carbohydrates: 41.91g | Protein: 3.03g | Fat: 7.14g | Saturated Fat: 4.23g | Cholesterol: 41.72mg | Sodium: 355.03mg | Fiber: 1.24g | Sugar: 27.38g
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