Description
Sweet, spiced, and drizzled with golden caramel — these cupcakes taste like a cozy autumn afternoon in every bite!
Perfect for parties, bake sales, or simply treating yourself.
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
1 cup peeled, finely chopped apples
½ cup caramel sauce, plus extra for drizzling
Instructions:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. (5 minutes)
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. (3 minutes)
In a large bowl, cream butter and sugar until light and fluffy. (4 minutes)
Beat in eggs one at a time, then add vanilla extract and mix well. (3 minutes)
Alternately add the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. (4 minutes)
Gently fold in the chopped apples. (2 minutes)
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. (3 minutes)
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean. (20 minutes)
Allow the cupcakes to cool completely on a wire rack. (30 minutes)
Once cooled, frost with caramel sauce or your favorite frosting, and drizzle extra caramel over the top for a glossy finish. (5 minutes)
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 12 servings
#CaramelApple #AutumnDesserts #CupcakeLove #SweetTreat
Step-by-Step Guide
Follow these detailed instructions for perfect cupcakes every time. First, ensure all ingredients are at room temperature for even mixing. When creaming the butter and sugar, beat for the full 4 minutes until the mixture is pale and fluffy; this incorporates air for a light crumb. When adding the dry and wet ingredients alternately, use a low mixer speed and stop as soon as the flour is incorporated to avoid a tough texture. Folding in the apples should be done gently with a spatula. For baking, rotate the pan halfway through for even browning, and test for doneness at the 18-minute mark.
Serving Suggestions
These cupcakes are versatile. For a decadent dessert, serve warm with a scoop of vanilla bean ice cream. For a festive party, sprinkle the frosted tops with a pinch of sea salt or chopped toasted pecans. They pair wonderfully with a cup of chai tea, cold brew coffee, or even a glass of dessert wine. To make them extra special for a bake sale, wrap individually in clear cellophane with a ribbon.
How-to Summary
In summary: Whisk dry ingredients. Cream butter and sugar, then add eggs and vanilla. Alternately mix in dry ingredients and buttermilk. Fold in chopped apples. Bake at 350°F (175°C) for 18-22 minutes. Cool completely, then top with caramel sauce.
Frequently Asked Questions
- Can I use a different type of apple? Yes, Granny Smith apples provide a tart contrast, but any firm baking apple like Honeycrisp or Braeburn works well. Avoid very soft apples like Red Delicious.
- What can I substitute for buttermilk? Make a quick substitute by adding 1 ½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk. Let it sit for 5 minutes before using.
- How should I store these cupcakes? Store unfrosted cupcakes in an airtight container at room temperature for 2 days. Once frosted with caramel, store them in the refrigerator for up to 4 days.
- Can I make these into a cake? Absolutely. Pour the batter into a greased 9-inch round pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- My caramel sauce is too runny to frost with. What can I do? For a thicker frosting, use a store-bought caramel frosting or beat ½ cup of softened cream cheese with ½ cup of caramel sauce until smooth and spreadable.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to dense, tough cupcakes. Mix only until ingredients are just combined.
- Using cold ingredients: Cold butter and eggs won’t emulsify properly, resulting in a curdled batter and uneven texture.
- Overfilling the liners: Filling more than two-thirds full causes the batter to spill over and creates flat, messy tops.
- Frosting warm cupcakes: The caramel will melt and slide right off. Ensure cupcakes are completely cooled.
- Not measuring flour correctly: Spoon flour into the measuring cup and level it off. Scooping directly packs the flour, leading to dry cupcakes.
Conclusion
These Caramel Apple Cupcakes perfectly capture the essence of fall in a handheld treat. The process is straightforward, and by following the detailed guide and avoiding common pitfalls, you are guaranteed a delicious result. They are incredibly moist, warmly spiced, and beautifully finished with a rich caramel glaze. Whether for a special occasion or a simple weekend bake, these cupcakes are sure to bring comfort and joy to everyone who tries them.