Spiced Apple Cupcakes With Salted Caramel Buttercream

READY IN: 2hrs 19mins




  • 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.