Caramel Apple Cupcakes
These delicious jumbo caramel cupcakes are filled with apples sautéed in butter, dark brown sugar and cinnamon. Caramel apple cupcakes topped with chocolate frosting.
Equipment
- 1 (6 cup) jumbo muffin tin
Ingredients
Caramel Cupcakes:
- 190 grams all-purpose flour (1-1/2 cups)
- 4 grams baking powder (3/4 teaspoon)
- 3 grams fine sea salt (1/2 teaspoon)
- 200 grams dark brown sugar (1 cup)
- 100 grams granulated sugar (1/2 cup)
- 113 grams unsalted butter (1 stick OR 1/2 cup), softened
- 100 grams egg (2 large), room temperature
- 5 grams vanilla bean paste or extract (1 teaspoon)
- 120 grams whole milk or buttermilk (1/2 cup)
Caramelized Apples:
- 1 each firm Honeycrisp Apple, peeled, cored and sliced into 12 slices
- 5 grams unsalted butter (1 teaspoon)
- 12 grams light brown sugar (1 tablespoon)
- 60 grams apple juice (1/4 cup)
Chocolate Frosting:
- 113 grams unsalted butter (1 stick OR 1/2 cup)
- 250 grams powdered sugar (2 cups)
- 22 grams cocoa powder (3 tablespoons)
- 15 grams whole milk (1 tablespoon)
Instructions
Caramel Cupcakes:
- Preheat oven to 350 degrees F. Line a 6-cup jumbo muffin tin with jumbo cupcake paper liners.
- Add all-purpose flour, baking powder and fine sea salt to a small mixing bowl. Whisk to combine. Set aside.
- Add brown sugar, granulated sugar and butter to stand mixer. Beat on medium until smooth and creamy, about 3 minutes.
- Add eggs one at a time and beat on low until incorporated. Add vanilla bean paste and beat on low until incorporated.
- Add flour mix about 1/2 cup at a time and beat on low for about 15 seconds after each addition.
- Remove bowl from stand mixer. Add milk to cupcake batter. Stir milk into batter using large spatula or wooden spoon. Do not over mix.
- Divide cupcake batter between 6 paper cup liners.
- Bake in preheated oven for 30 minutes, or until cupcakes are golden brown on top and a toothpick inserted in the center of a cupcake comes out crumb free.
- Remove muffin tin from oven and place on wire rack. Allow cupcakes to cool for several minutes before removing from muffin tin. Cool completely before filling and frosting.
Caramelized Apples:
- Add apple slices unsalted butter, and brown sugar to small skillet. Heat on low over medium low heat. Saute apples until golden, stirring frequently, about 5 minutes.
- Add apple juice and simmer until the apples are soft and the apple juice has evaporated.
- Remove from heat and cool.
- Dice the apples into very small pieces.
- Using a small biscuit cutter, apple corer, or a paring knife, cut a small cavity into each cupcake and fill with the diced apple.
Chocolate Frosting:
- Add unsalted butter to stand mixer. Beat on medium for 5 minutes. Add 1/2 the powdered sugar and beat on low for 30 seconds to incorporate. Add the remaining powdered sugar and beat on low for 30 seconds. Increase the speed to medium and beat for 5 minutes.
- Add the cocoa powder and beat on low for 30 seconds. Increase the speed to medium and beat for 1 minute.
- Add the whole milk and beat on medium for 1 minute.
- Apply frosting in your favorite style (I piped chocolate roses with a closed star decorating tip)
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days.