Caramel Apple Cupcakes

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with liners, and line a second pan with 2 liners (the recipe makes about 14 cupcakes).
2. Whisk the flour, baking soda, baking powder, salt, cinnamon and nutmeg together in a large bowl.
3. Whisk the melted butter, brown sugar and granulated sugar in a medium bowl until combined. Whisk in the eggs and vanilla, then the milk. Slowly add the wet mixture to the dry ingredients and stir gently until just combined; a few lumps are fine. Fold in the chopped apple.
4. Fill the liners three-quarters full with batter. Bake for 21–23 minutes, turning the pan halfway through, until a toothpick inserted in the centre comes out clean.
5. Let the cupcakes cool completely before frosting.
6. For the caramel frosting, melt the butter with the brown sugar in a saucepan over medium heat, stirring constantly with a spatula until melted, then whisk until fully combined and no oily layer remains.
7. Whisk in 3 tablespoons of the heavy cream and the salt. Stop whisking, attach a candy thermometer without letting its bulb touch the bottom, and boil, whisking about every 30 seconds, until it reaches 230°F (110°C).
8. Remove from the heat, whisk once more, and let cool for a minute. Transfer to a heatproof bowl set on a cooling rack and cool for 15–20 minutes so it thickens.
9. Sift in the confectioners' sugar and add the remaining 2 tablespoons of cream. Beat on medium-low with a whisk until combined, then on high for 1 minute, taking care not to overmix. Rest for 20–30 minutes until pipeable.
10. Frost the cooled cupcakes and drizzle with salted caramel if you like. Store covered at room temperature up to 1 day, or in the refrigerator up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggMilkCreamBrown sugarHeavy creamApple