Spiced Apple Cupcakes With Salted Caramel Buttercream

20 ingredients
12 steps

Ingredients

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon, ground
  • 1/4 teaspoon nutmeg, ground
  • 1/4 teaspoon ginger, ground
  • 1/8 teaspoon clove, ground
  • 3 eggs, beaten
  • 3/4 cup vegetable oil
  • 3/4 cup milk
  • 2 teaspoons vanilla
  • 3 cups apples, peeled, finely chopped (McIntosh, Granny Smith, Cortland, Northern Spy or any other tart, firm apple)
  • 1 cup butter, salted
  • 2 cups brown sugar
  • 2/3 cup heavy cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 1/2 - 4 cups powdered sugar

Directions

  1. 1
    Preheat oven to 350 degrees. Prepare muffin pans with cupcake liners.
  2. 2
    In large bowl, combine flour, sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
  3. 3
    In a medium bowl, whisk eggs. Then whisk in oil, milk and vanilla.
  4. 4
    Add wet ingredients to dry ingredients and beat at medium speed until combined.
  5. 5
    Fold in chopped apples.
  6. 6
    Fill cupcake liners 2/3 full with batter.
  7. 7
    Bake for 18-19 minutes, until a toothpick inserted into the center comes out clean or cakes bounce back when pressed lightly.
  8. 8
    Allow cupcakes to cool completely.
  9. 9
    Meanwhile, prepare your caramel buttercream.
  10. 10
    In saucepan over medium heat, melt butter. With a wooden spoon, stir in brown sugar and continue to stir until dissolved. Then stir in heavy cream, vanilla and salt. Once mixture reaches a slow, rolling boil, cook for 5-7 minutes or until mixture begins to thicken to a syrupy consistency. Remove from heat and set aside to cool. Once cooled to a manageable temperature, transfer to a mixing bowl.
  11. 11
    With an electric mixer, gradually beat in confectioner's sugar until mixture is smooth and velvety. If necessary, use a little more or less to reach the desired consistency.
  12. 12
    Frost cupcakes using your desired method. I prefer to pipe it in a thick swirl, using a wide round tip or spreading with a flat spatula.

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