Spiced Apple Cupcakes With Salted Caramel Buttercream
photo by MarthaStewartWanabe
- Ready In:
- 2hrs 19mins
- 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
- 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.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"