Apple Spice Cupcakes with Salted Caramel Frosting

It’s that time of year again. Apples, pumpkin, cinnamon spice, and everything nice are taking over the kitchen! And there’s no way I’d rather have it. These are my favorite flavors. Move over chocolate ’cause apple crisp, pumpkin pie, and gingersnap cookies are my absolute FAVORITE.

While they aren’t stuffed with chocolate ganache or adorned with candy bars, these modest cupcakes are quite certainly a new favorite. The cupcake itself is made with melted butter and brown sugar. Comforting flavors like nutmeg and cinnamon dot each bite with the perfect amount of fall spice. The tiny and tender pieces of tart Granny Smith apples hiding inside will melt in your mouth. These apple spice cupcakes are incredibly moist like banana bread, soft and fluffy like a muffin, rich and decadent like chocolate cake.

Apples and caramel are a classic fall flavor combination and I baked today’s cupcakes as an excuse to make salted caramel frosting. This stuff is dangerously good. Luscious, satin-y, and combining the perfect balance of salty and sweet.

What I love most is how simple it is – (1) make a brown sugar caramel (2) let it slightly cool (3) stir in a little extra cream and confectioners’ sugar (4) stuff your face (5) check yourself in the mirror before walking out the door. I may have skipped #5 and left the house with frosting on my nose, but whatev. Totally worth it.

Ingredients:
Cupcakes

• 1/2 cup (1 stick or 115g) unsalted butter, melted and slightly cooled
• 2/3 cup (135g) packed light or dark brown sugar (I prefer dark)
• 1/3 cup (65g) granulated sugar
• 2 large eggs, at room temperature
• 1/3 cup (80ml) milk1
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon  ground nutmeg
• 1 large apple, peeled and finely chopped (about 2 cups)2

Salted Caramel Frosting

• 1/2 cup (1 stick or 115g) unsalted butter
• 1 cup (200g) packed light or dark brown sugar (I prefer dark)
• 1/3 cup (5 Tablespoons; 80ml) heavy cream, divided
• 1/4 teaspoon salt
• 2 - 3 cups (240-360g) confectioners' sugar, sifted
• optional garnish: salted caramel sauce and apple slices

Directions:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
2. Make the cupcakes: Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until combined. Whisk in the eggs, one at a time, until smooth then whisk in the vanilla extract and milk. Set aside.
3. ...........................................

for full recipes please see : sallysbakingaddiction.com

Share this post