Description
These Apple Cupcakes with Salted Caramel Frosting feature a soft, spiced apple cake topped with creamy, rich caramel frosting infused with a touch of sea salt. The perfect combination of warm apple flavor and sweet, salty caramel makes these cupcakes a delightful treat for any occasion.
Ingredients
Scale
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)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- 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.
- Add Applesauce and Dry Ingredients: Mix in the applesauce until combined. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the diced apples.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- 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.
- 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 to a boil and cook for 2-3 minutes, stirring frequently. Remove from heat and stir in the vanilla extract and salt. Let cool for 10-15 minutes.
- For the Frosting: In a large mixing bowl, gradually beat in the powdered sugar into the caramel mixture until smooth and fluffy. Adjust consistency with additional powdered sugar or a bit of heavy cream if needed.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the salted caramel frosting using a piping bag or spatula.
- Garnish and Serve: Drizzle any leftover caramel sauce over the frosted cupcakes and sprinkle with a pinch of sea salt or crushed caramel candies if desired.
Notes
- Ensure the caramel is slightly cooled before mixing with powdered sugar to avoid melting the frosting.
- The frosting can be made ahead of time and stored in the refrigerator; rewhip before using.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 40 g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg