Apple Cupcakes with Salted Caramel Frosting Recipe

Introduction

These Apple Cupcakes with Salted Caramel Frosting offer a delightful combination of tender apple-filled cake and rich, creamy caramel frosting with a hint of sea salt. Perfect for autumn gatherings or as a special treat, these cupcakes blend warm spices and sweet caramel for a memorable dessert.

Ingredients

For the Apple Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 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 unsweetened applesauce
• 1 cup peeled and finely diced apples (such as Granny Smith or Honeycrisp)

For the Salted Caramel Frosting:

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 2-3 cups powdered sugar
• 1/2 teaspoon salt (adjust to taste)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add Applesauce and Dry Ingredients: Mix in the applesauce until well combined. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the diced apples.
5. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
7. Make the Salted Caramel Frosting:For the Caramel Base: In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, whisking constantly. Bring the mixture to a boil and cook for 2-3 minutes, stirring frequently. Remove from heat and stir in the vanilla extract and salt. Let the caramel cool for 10-15 minutes, or until slightly thickened.For the Frosting: In a large mixing bowl, gradually beat in the powdered sugar (start with 2 cups) into the caramel mixture until the frosting is smooth and fluffy. Add more powdered sugar if needed to achieve your desired consistency.
8. Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the salted caramel frosting using a piping bag or spatula.
9. Garnish and Serve: For an extra decorative touch, drizzle any leftover caramel sauce over the frosted cupcakes and sprinkle with a pinch of sea salt or crushed caramel candies.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: Approximately 45-50 minutes (including cooling time)

Variations

• Apple Variations: Use different apple varieties such as Fuji or Braeburn for varied sweetness and tartness.
• Frosting Variations: For a lighter frosting, try substituting part of the heavy cream with milk.

Storage/Reheating

• Storage: Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
• Reheating: Allow frozen cupcakes to thaw at room temperature. Reheat briefly in the microwave if desired, but be cautious to avoid overheating the frosting.

10 FAQs

1. Can I use store-bought caramel sauce instead of making my own? Yes, store-bought caramel sauce can be used as a shortcut for the frosting. Just ensure it’s slightly cooled before mixing with the powdered sugar.
2. Can I make these cupcakes ahead of time? Absolutely! The cupcakes can be baked and stored in an airtight container for up to 3 days. Frost just before serving for the best texture.
3. What type of apples are best for these cupcakes? Firm apples like Granny Smith or Honeycrisp work best as they hold their shape and provide a nice contrast to the sweet cupcake.
4. Can I make the frosting ahead of time? Yes, the frosting can be made in advance and stored in the refrigerator for up to a week. Rewhip before using if it has been chilled.
5. What can I use instead of brown sugar in the frosting? You can use granulated sugar if needed, but the flavor will be slightly different.
6. How do I prevent the cupcakes from sticking to the liners? Ensure the liners are properly placed and not too damp. You can also lightly grease the liners if you’re having trouble.
7. Can I use a gluten-free flour blend? Yes, a 1:1 gluten-free flour blend should work in this recipe.
8. How can I adjust the sweetness of the frosting? Taste the frosting as you go and adjust the amount of powdered sugar to your liking.
9. Can I add nuts to the cupcakes? Yes, chopped walnuts or pecans can be added for extra texture and flavor.
10. What should I do if my frosting is too thin? Add more powdered sugar to thicken it. Conversely, add a bit of heavy cream or milk if it’s too thick.

Conclusion

These Apple Cupcakes with Salted Caramel Frosting combine the warm, comforting flavors of apple and cinnamon with the indulgence of salted caramel. Perfect for fall or any occasion, they offer a sweet, spiced treat that’s sure to impress. Enjoy baking and savoring these delightful cupcakes!

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