Instructions
HOW TO MAKE CARAMEL APPLE CUPCAKES, IF YOU LIKED IT SAY HELLO
- 2 eggs room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsweetened applesauce OR vegetable oil
- 2 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cups shredded apple Rome, Granny Smith, or other baking apple or combination of two varieties
Caramel Frosting
- 1 11 oz bag of caramels
- 1 tbsp heavy whipping cream
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Preheat oven to 350F.
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Line a muffin tin with parchment baking liners and set aside.
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In a large bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth.
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Whisk in the applesauce and vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
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Stir the flour mixture into the wet mixture until combined.
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Stir in the shredded apples.
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Evenly divide the batter between the 12 cups.
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Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
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Transfer cupcakes to a cooling rack and let cool completely.
Caramel Frosting
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Unwrap caramels and place in a microwave safe bowl.
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Stir in heavy cream.
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Microwave at 50% power for 1 minutes. Stir. Repeat int 30 second intervals until caramels are melted and smooth.
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Spoon frosting onto the top of cooled cupcakes and spread. You want a nice thick layer. If the caramel starts to thicken, microwave for another 30 seconds at 50% power, stir, and spread on cupcakes.
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Popsicle sticks are optional.
Ingredients
- 2 eggs room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsweetened applesauce OR vegetable oil
- 2 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cups shredded apple Rome, Granny Smith, or other baking apple or combination of two varieties
- Caramel Frosting
- 1 11 oz bag of caramels
- 1 tbsp heavy whipping cream
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