Caramel Apple Cupcakes

October 2010
Caramel Apple Cupcakes

by 61 people

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Caramel apples become the perfect after-school snack as an apple-studded cupcake with gooey caramel frosting.

Yield: 12 cupcakes

Prep: 20 mins

Bake: 30 mins

Ingredients
  • 1 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs, at room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 rome apples (about 1 pound), peeled and shredded
  • 1 1/2 cups chewy caramel candies
  • 1 tablespoon heavy cream
Directions
  1. Arrange a rack in the upper third of the oven and preheat to 350 degrees . Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
  2. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
  3. In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.
Tip
  • Shred the apple instead of chopping it for even distribution in the batter and to keep the cupcakes moist.
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