Description
Delight your taste buds with these moist and flavorful Apple Cupcakes topped with a decadent Salted Caramel Frosting. Perfect for fall or any time you crave a sweet treat!
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 1/4 cups peeled and finely chopped apples (such as Granny Smith)
For the salted caramel frosting:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 2–2 1/2 cups powdered sugar
Instructions
- To make the cupcakes: Preheat oven to 350°F and line a muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract and sour cream. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chopped apples. Divide the batter evenly among cupcake liners, filling each about 3/4 full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- To make the salted caramel frosting: In a small saucepan over medium heat, melt the butter and stir in the brown sugar. Cook for 2–3 minutes, stirring constantly, until the sugar is dissolved and the mixture is bubbling. Add the heavy cream and salt, stirring until smooth. Remove from heat and let cool for 10–15 minutes. Beat in powdered sugar, 1/2 cup at a time, until desired consistency is reached. Frost the cooled cupcakes using a piping bag or spatula. Optionally, drizzle with extra caramel sauce and a sprinkle of sea salt.
Notes
- These cupcakes are best enjoyed the day they’re frosted, but leftovers can be stored in an airtight container for up to 3 days.
- You can use store-bought caramel sauce as a shortcut, but homemade has the best flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 34g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
