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!?

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: caramel apple cupcakes

Servings: cupcakes

Author: Alyssa Rivers

Ingredients

Cupcakes

2-3 Granny Smith or Rome apples, about 1 pound, peeled and shredded
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs, room temperature
½ cup packed light brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 teaspoons pure vanilla extract

Caramel Topping

1 ½ cups soft caramel candies
1 tablespoon heavy cream

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners. Peel and grate the apples and drain them of excess juice.
In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
In a separate bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth. Whisk in the oil and vanilla.
add the egg mixture to the flour mixture until just combined then stir in the apples.
Spoon the batter into the cupcake liners until they are ¾ of the way full. Bake for 25-30 minutes, until golden and a toothpick inserted in the center comes out dry.
Transfer the cupcakes to a cooling rack and let them cool completely before topping with the caramel.
Make the caramel topping by adding the caramels and cream to a small microwaveable bowl.
Microwave in 30-second intervals, stirring between each one until caramel is melted and smooth.
Dip the top of each cooled cupcake into the caramel topping, and place them back on the cooling rack to let the topping cool.

Video

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.