A caramel apple cupcake filled with chunks of cinnamon apples, topped with salted caramel buttercream frosting, and drizzled with extra salted caramel sauce.
Ingredients for Salted Caramel Apple Cupcakes
For the Cupcakes:
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 8 tbsp (1 stick) unsalted butter, melted and slightly cooled
- 1 cup (198 g) granulated sugar
- 2 large eggs, room temperature
- 1 egg white
- 1/2 tsp vanilla extract
- 1/2 cup whole milk
- 2 apples (about 2 cups), shredded
For the Salted Caramel Buttercream:
- 2 1/2 sticks butter, softened to room temperature
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup salted caramel sauce
- 2 tbsp heavy cream
Instructions
Make the Cupcakes
- Preheat oven to 350°F (177°C) and line a cupcake pan with liners.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together melted butter and sugar. Add eggs and egg white, mixing until combined. Stir in milk and vanilla.
- Add dry ingredients to the wet mixture and stir until combined.
- Fold in shredded apples.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake 18–20 minutes or until a toothpick inserted comes out clean and tops are lightly golden.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely (~1 hour) before frosting.
Make the Salted Caramel Buttercream
- In a stand mixer or large bowl, cream butter and powdered sugar together.
- Add vanilla, heavy cream, and salted caramel. Beat on medium to medium-high speed for 8 minutes until light and fluffy.
- Store in an airtight container until ready to use. If refrigerated, whip again to restore consistency.
Assemble the Cupcakes
- Pipe a swirl of buttercream onto each cooled cupcake using a pastry bag and large closed star tip.
- Drizzle extra salted caramel sauce over the top.
- Store at room temperature for 1–2 days. If refrigerated, bring to room temperature before serving.
