Caramel Apple Cupcakes
The perfect solution when you are craving something sweet lies within this recipe. This dessert embodies the fulfilling fruity taste along with the sweet and salty flavor of caramel. The idea of this is absolutely genius. Transforming all the taste you get from a caramel apple and baking it into a cupcake has never been easier. This dessert is made with an apple flavored cupcake topped off with a thick and creamy caramel layer.
What Do You Need To Make Caramel Apple Cupcakes:
Sugar and spice and everything nice help you prepare these delicious cupcakes. Here are the ingredients you need to make these caramel apple cupcakes!
- Baking powder
- Brown sugar
- Vegetable oil
- Vanilla extract
- Granny Smith or Rome apples about 1 pound, peeled and shredded
- Caramel candies
- Heavy Cream
How Do You Make Caramel Apple Cupcakes:
These cupcakes taste just as good as they look. Perfect for fall parties and a fun alternative to your typical carmel apple. Amaze your guests by preparing this sweet and salty dessert.
- Preheat the oven to 350 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.
Tips and Tricks For Making Caramel Apple Cupcakes:
When you have been doing baking for a long time you start to pick up on little things you can do that make all the difference in your desserts! Here are a couple of little tips and tricks that I have found useful to know when it comes to making this recipe.
- Use the best quality ingredients available: Sometimes all we have to work with is what we already have on hand and that is totally fine. However, for instance when the recipe calls for pure vanilla extract and you use imitation vanilla extract there can be a difference in the quality of taste. So just keep this in mind when you are baking if you feel like you want to try something different!
- Try to make sure your ingredients are brought to room temperature: As crazy as it sounds, doing this can make a big difference when combining all your ingredients. Things like eggs and milk tend to have a hard time mixing with dry ingredients when you take them straight out of the fridge. Especially when you use margarine or butter right away. This tends to lead to clumps of one ingredient sticking together and making an appearance in one unfortunate bite. It can also cause things to bake more dense rather than light and fluffy
- Don’t over-mix the batter: You might hear people sometimes refer to baking as a science and the truth is, it is. You measure out all the ingredients to mix together. And when it comes to mixing them you have to be aware of a couple of things. If you mix it too long it can crush some of the air bubbles
- Wait for the oven to pre-heat: I know we are all guilty of it sometimes. As soon as we turn on the oven we go ahead and stick whatever we are cooking/baking right in. This can cause multiple problems. Putting cupcakes in before the oven is ready can mess up the baking process. The oven not being at the right temperature can affect the amount of time needed to bake the cupcakes
- Do not leave the cupcakes in the pan: When you first take them out of the oven it is okay to leave them in there for a couple of minutes, however no longer than that. You should let them cool off on a wire rack because leaving them in the hot pan can cause them to continue to cook longer than the necessary time and lead to them getting over baked and dried out.
- Storing: These lush cupcakes can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
- Freeze: To freeze first let the cupcakes cool completely. Do not coat them in the caramel sauce. Then freeze un-frosted cupcakes in a freezer safe container or zip top bag for up to 2 months. When ready to eat, thaw at room temperature or overnight. Once thawed you can coat the cupcakes in the caramel sauce.
More Delicious Cupcakes:
Cupcakes are the best party cakes, everyone gets their own individual cake! Try these favorites.
- Churro Cupcakes
- Chocolate Pumpkin Cupcakes with Cinnamon Pumpkin Cream Cheese Frosting
- Monster Cookie Dough Cupcakes
- Ombre Vanilla Cupcakes With Whipped Vanilla Buttercream
- Cookies and Cream Cupcakes
Caramel Apple Cupcakes
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!?
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.