Caramel Apple Cupcakes
Deliciously moist cupcakes filled with cinnamon apples and topped with creamy salted caramel frosting.
Equipment
- Cupcake pan For baking the cupcakes.
- Mixing bowls For combining ingredients.
- Whisk For mixing dry ingredients.
- Piping bags For filling and frosting the cupcakes.
Ingredients
Main Ingredients
- 1.25 cups all-purpose flour
- 1 cups granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp salt
- 1.5 tsp cinnamon
- 0.5 cups milk, room temperature
- 0.25 cups vegetable oil
- 2 tbsp sour cream, room temperature
- 1 each egg, room temperature
- 1 tbsp vanilla extract
- 1 cups unsalted butter, room temperature
- 2.5 cups powdered sugar
- 1 tsp vanilla extract
- 0.25 tsp salt
- 0.25 cups salted caramel sauce
- 2.5 cups apples, peeled and diced
- 2 tbsp granulated sugar
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1 tbsp cornstarch
- 1 tbsp water
- 0.25 cups salted caramel sauce
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
- In a mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Add the milk, vegetable oil, sour cream, egg, and vanilla extract to the dry ingredients.
- Using a large cookie scoop, fill the cupcake liners about ¾ full with the batter.
- Bake in the preheated oven for 20 minutes.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack.
- In a bowl, whip the room temperature unsalted butter for about 5 minutes until it becomes light and fluffy.
- Gradually add the powdered sugar, mixing well between additions.
- Mix in the vanilla extract and salt on low speed.
- Drizzle in the salted caramel sauce while mixing.
- Increase the speed to medium and whip for an additional 3 minutes.
- In a saucepan, combine the diced apples, granulated sugar, water, lemon juice, and cinnamon.
- Cook over medium-low heat for about 10 minutes.
- In a separate bowl, mix the water and cornstarch to create a slurry.
- Remove the saucepan from heat, add the cornstarch slurry, and mix until thickened.
- Core the center of the cooled cupcakes.
- Fill a piping bag with the cinnamon apple filling and pipe it into the center of each cupcake.
- Use a piping bag fitted with a Wilton 1M tip to frost the cupcakes.
- Drizzle additional salted caramel sauce over the frosted cupcakes.
Notes
For an extra touch, sprinkle cinnamon on top of the frosted cupcakes.