Recipe by MarthaStewartWanabe
These cupcakes contain all the flavors of a caramel-dipped apple with the loving touch of apple pie spices and salted caramel. These cupcakes are moist with tender pieces of apple nestled inside, then topped with a velvety salted caramel buttercream frosting. Decadent, delightful and definitely worth sharing the calories with your friends and family!
Top Review by Audrey G.
Oh. My. Goodness. These cupcakes were spectacular. I omitted nutmeg for health reasons, but just one bite made it feel like Halloween in my house. And the icing- well, my picky eater children completely flipped for it, it is amazing. Wish I could give more than 5 stars, lol.
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon, ground
- 1⁄4 teaspoon nutmeg, ground
- 1⁄4 teaspoon ginger, ground
- 1⁄8 teaspoon clove, ground
- 3 eggs, beaten
- 3⁄4 cup vegetable oil
- 3⁄4 cup milk
- 2 teaspoons vanilla
- 3 cups apples, peeled, finely chopped (McIntosh, Granny Smith, Cortland, Northern Spy or any other tart, firm apple)
- 1 cup butter, salted
- 2 cups brown sugar
- 2⁄3 cup heavy cream
- 1 teaspoon vanilla
- 1⁄2 teaspoon salt
- 3 1⁄2-4 cups powdered sugar
Directions See How It's Made
- Preheat oven to 350 degrees. Prepare muffin pans with cupcake liners.
- In large bowl, combine flour, sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
- In a medium bowl, whisk eggs. Then whisk in oil, milk and vanilla.
- Add wet ingredients to dry ingredients and beat at medium speed until combined.
- Fold in chopped apples.
- Fill cupcake liners 2/3 full with batter.
- Bake for 18-19 minutes, until a toothpick inserted into the center comes out clean or cakes bounce back when pressed lightly.
- Allow cupcakes to cool completely.
- Meanwhile, prepare your caramel buttercream.
- In saucepan over medium heat, melt butter. With a wooden spoon, stir in brown sugar and continue to stir until dissolved. Then stir in heavy cream, vanilla and salt. Once mixture reaches a slow, rolling boil, cook for 5-7 minutes or until mixture begins to thicken to a syrupy consistency. Remove from heat and set aside to cool. Once cooled to a manageable temperature, transfer to a mixing bowl.
- With an electric mixer, gradually beat in confectioner’s sugar until mixture is smooth and velvety. If necessary, use a little more or less to reach the desired consistency.
- Frost cupcakes using your desired method. I prefer to pipe it in a thick swirl, using a wide round tip or spreading with a flat spatula.