Caramel Apple Cupcakes

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This tasted just like I was biting into a caramel apple.  You could taste the apples in the cupcake and it was perfectly moist.  And the caramel on top was heaven.  I mean seriously, don’t these look delicious!?
Rating: 4 starsDifficulty of Recipe: 2 stars
Things that I changed:  Nothing
Things that I would do differently next time:  How fun would this be to put your favorite toppings on top of these.  Nuts, sprinkles, etc.
Will I make this again?  Yes
Recipe from: Noblepig.com
caramelapple3-320x480

Ingredients:

1-1/4 cups flour

2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
2-3 Granny Smith or Rome apples (about 1 pound), peeled and shredded
1-1/2 cups chewy caramel candies
1 Tablespoon heavy cream
Preheat oven to 350o F. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Grate your apples to ensure you’ll get apple with every bite of caramel. In a medium bowl, whisk together the eggs, brown sugar and granulated sugars until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples.
Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
In a small, microwavable bowl, combine the caramels and cream. Microwave in 30 second intervals, stirring between each one until caramel is melted and smooth. Dip cupcakes upside down into caramel and let cool.

Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. Oh, these look so yummy! I can’t wait to try this recipe. Thank you so much for sharing!

    Thank you for visiting and following my blog! I’m your 300th follower. YAY 🙂

    • I’m making these for my daughters fundraiser today. I am changing it u a little. What I plan on doing is chopping up apples mixing them with a little caramel. cut out the center fill it with the mixture then topping it off with a whipped caramel buttercreme frosting then drizzling some more caramel on top.

      • Would love the recipe for the caramel buttercreme, pretty please. How did they turn out for your daughter’s fundraiser?

      • Sandra Bojorquez-Stockman says:

        Sorry ladies! It’s been about a year and I never pulled this page up until now. They turned out delicious. I sold out of them in no time flat. I even had customers returning for more and were disappointed that I was out. . I will post the caramel frosting recipe soon. I have to dig it up. At the last few games I have been ask if I will be making some again this season. Duh of course!

        Thanks

        • I am making these for my son’s school festival and would really love to add your caramel frosting if your willing to give it out.

          Thank You in Advance,
          Julie

          • Here is the caramel frosting recipe: 🙂
            Caramel Frosting

            3/4 C butter

            2 C sugar

            1/2 C buttermilk

            12 large marshmallows

            1 Tbsp light corn syrup

            1/2 tsp baking soda

            Melt butter in a large saucepan over low heat. Stir in sugar and remaining ingredients. Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234 degrees (soft boil stage) Remove from heat. Beat at high speed for 5-7 minutes or until frosting thickens and begins to lose its gloss.

        • Sandra Bojorquez-Stockman says:

          Here we go.;
          The caramel recipe (you’ll need to add to the frosting)
          1/4c of heavy whipping cream
          1/4c of butter
          1/2c brown sugar,packed
          combine all ingred. in sauce pan med. heat stirring constantly, heat to a boil., once boiling reduce to med heat and cook until thickened, about 8-9 min. then remove and allow to cool.

          Caramel frosting
          1/2c butter, softened
          1 8oz cream cheese
          3-5 cups of powdered sugar.or until desired consistency reached
          1/2c of caramel.

          beat butter and cream cheese until blended. add powder sugar a cup at a time and blend well. add cooled caramel.before final cup. Pipe, drizzle left over caramel and enjoy!!.

    • OK now that sounds amazing!!!! Let me know how that turns out! Would also love to share the whipped caramel frosting recipe….

      • What is the recipe for that whipped caramel frosting????? Please mail it to my email so i make sure I got it………..and post also incase I don’t get it via email………
        Thank you
        4 year old Bailey LOVES CARAMEL
        Mommy

  2. I made these this afternoon with my kids VERY easy to make super tasty! Only thing was the caramel really sticks to the paper on the cupcakes and makes it very hard to get off i think next time i will remove the paper before topping with the caramel!

  3. YUM! This is a GREAT recipe! I would love it if you came over to Cast Party Wednesday and shared it with us! Thanks! ~Sheryl @ Lady Behind The Curtain~
    http://www.ladybehindthecurtain.com/cast-party-wednesday-link-party-60/

  4. Oh, my! These look so good. Thank you for sharing. Visiting from Hubby Made Me. Would love it if you would share this at my Make it Pretty Monday party at The Dedicated House. http://thededicatedhouse.blogspot.com/2012/09/make-it-pretty-monday-week-16.html Hope to see you at the bash! Toodles, Kathryn @TheDedicatedHouse

  5. These look delicious–I’ve been looking for a new fall treat. Thanks

  6. My wife made these yesterday. They were super delicious!! The only thing I didn’t like was that the caramel becomes hard and is hard to bite through. I would prefer the topping to be more creamy. The cake though was super moist and absolutely delicious!

    • I totally agree! We ate them when the caramel was still soft. Once it hardened it made it hard to eat. We put them in the microwave to help soften it up. But I think these would be good with a creamy caramel frosting too!

  7. About how many cupcakes does this make?

  8. I AM DROOLING! Nuff said!

  9. Easy fix for the “too hard to eat” caramel.. I used caramel dipping sauce which is already in the delicious, creamy state (although I did still add a little cream) and stays that way. No microwaving. No broken teeth. Just a delish fall treat!

  10. Oh my goodness I’m making these yummy treats today! They look sinful! Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

  11. Oh my Alyssa, your cupcakes look so good. I bet my kids would enjoy your recipe. Thank you for sharing.

  12. Parabens pela estrutura e conteudo de seu blog, Forte abraço Renato Artesanato em MDF

  13. Hey just wanted to give you a quick heads up and let you know a few
    of the images aren’t loading properly. I’m not sure why but I think its a linking issue.
    I’ve tried it in two different browsers and both show the same results.

  14. I love this. Never knew how to make

  15. Joan Holloway says:

    Please send me Carmel Apple Frosting Recipe.
    Thanks for Sharing!
    Joanie

  16. I did go with a Carmel dipping sauce instead of melting Carmel squares, and used cut down skewers for the sticks, turned out amazing! I love fall comfort treats! Thanks so much

  17. Star Fulcher says:

    I made these today. I can’t wait until the kids get home to try them. There are really good. I used the dipping caramel from the produce department for the topping and it worked really well.

  18. I wonder if you added slightly more cream if that would make the caramel topping not so hard…..maybe a softer set…just a thought 😉 Sounds so delish!

  19. Making this tonight and the instructions say to add eggs but there are no eggs listed in ingredients. Taking a chance and adding two eggs hoping it will be ok.

  20. any idea how many this recipe makes? I need to know if I should double everything to get enough…Thanks!

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