Description
Delight in these moist and flavorful Caramel Apple Cupcakes, perfect for a cozy autumn treat. Infused with warm spices and tender chunks of apple, these cupcakes are topped with a luscious homemade caramel glaze made from soft caramels and cream. Baked to perfection, they offer a perfect balance of sweet, spiced, and fruity flavors in every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Additional Ingredients
- 1 1/2 cups peeled and finely chopped apples
- 12 soft caramels
- 2 tablespoons heavy cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tray with cupcake liners to ensure easy removal and clean-up.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined to evenly distribute the leavening and spices.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar using an electric mixer until the mixture becomes light and creamy, about 2-3 minutes. This process helps create a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter and sugar mixture, beating well after each addition to incorporate air and ensure thorough mixing. Then stir in the vanilla extract for added aroma and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, starting and ending with the dry ingredients. Mix each addition just until combined to avoid overworking the batter.
- Fold in Apples: Gently fold in the peeled and finely chopped apples to distribute the fruit evenly without deflating the batter.
- Fill Cupcake Liners: Evenly distribute the batter among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before adding the caramel topping.
- Prepare Caramel Sauce: While the cupcakes cool, melt the 12 soft caramels and 2 tablespoons of heavy cream together in a small saucepan over low heat. Stir constantly until the mixture is smooth and fully combined to create a silky caramel glaze.
- Top with Caramel: Once the cupcakes are completely cool, spoon the warm caramel sauce generously over the tops of each cupcake and allow to set slightly before serving.
Notes
- Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
- Be careful not to overmix the batter to keep cupcakes tender and fluffy.
- For a decorative touch, drizzle extra caramel or add chopped nuts on top.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
