Fall is the perfect season for salted caramel apple cupcakes! It’s the time of year to break out your cozy scarves and breath in the crisp cool air. Fall also means apple season! I wanted to try to make a cupcake for a sweet friend of mine who has a birthday in September. The original recipe also had caramelized bacon bits on top. Not everyone likes bacon on a cupcake so this is the version that mimics the salted caramel latte I love this time of year.
This recipe is also good for those of you who don’t have a sweet tooth. These are not overly sweet and have a little bit of spice in the cupcake which is a good balance with the caramel drizzle. You can use any kind of apple for this recipe. I used green granny smith apples for the cupcakes. They are sweet and sour which gives good flavor.Print
- 2 ½ cups all purpose flour
- 1 tbsp baking powder
- 1 ½ tsp salt
- 1 tbsp cinnamon
- 1 cup sugar
- 1 cup brown sugar
- 2 sticks unsalted butter
- 2 eggs
- 1 tbsp vanilla
- 1 cup diced apples
- ½ cup melted caramel
- In a medium bowl whisk flour, salt, baking powder and cinnamon, set aside.
- Place room temperature butter in a mixer with sugars and mix on low speed until well blended.
- Add caramel and vanilla and then eggs one at a time blending well. Add apples and blend slightly on low.
- Starting and ending with dry ingredients, alternate the dry (flour mixture) with the milk until blended scraping the sides in between additions.
- Pour batter into lined baking cups in cupcake pan. Bake at 350 degrees for about 20-25 minutes. Cupcakes are done when a toothpick in the center comes out clean.
- Let cool completely before icing.
Preheat oven to 350 degrees before baking. Line a cupcake pan such as Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan (2, STANDARD) 3/4 full of batter. Make sure oven rack is in the middle of oven and bake cupcakes for 20-25 minutes, each oven is different. After about 20 minutes, check with a toothpick to see if the cupcakes are done. When the toothpick inserted in the center completely clean they are done.Print
- 1 stick unsalted butter
- 8 oz cream cheese
- 1 tbsp cinnamon
- 1 tsp vanilla
- 1/2 cup brown sugar
- 3–4 cups confectionery sugar
- 1/4 cup of milk (or more if needed)
- In a mixer put room temperature cream cheese and chilled butter and blend well. Add cinnamon, vanilla, brown sugar, milk and 1 cup of confectionery sugar. Blend well, periodically scraping sides of mixer. Add more confectionery sugar about a half a cup at a time until frosting reaches desired consistency.
- Spread onto completely cooled cupcake and drizzle with Carmel and sprinkle with sea salt.
Make sure cupcakes cool completely before frosting or the frosting could melt. I like to use a cooling rack to place the hot cupcakes on. A good cooling rack such as Top Rated Bellemain Cooling Rack – Baking Rack , Chef Quality 12 inch x 17 inch – Tight-Grid Design ,Oven Safe, Fits Half Sheet Cookie Pan is good for so many baking needs. You can cool a cake or really anything hot out of the oven.
Once the cupcakes are cool you can frost by hand. If you want the look in the photo I would suggest using a piping bag with a large tip. A piping bag actually makes frosting cupcakes so much easier. I like disposable bags for easy clean up. Wilton Disposable Decorating Bags, 12-Inch, 100-Pack. I used a tip like this with the disposable bag.
Last, drizzle caramel sauce see recipe here. Then top with a small sprinkle of sea salt.