Caramel Apple Cupcakes Recipe
Happy October! It is finally fall here in Michigan, the weather is perfection. Cooler nights, lots of rain, leaves on the ground, Pumpkin Spice Lattes– I love it.
We have been experimenting here at the ShaysBakes headquarters, AKA our kitchen, and Shay has been coming up with a lot of fun recipes for the fall that we’re excited to share with you. This recipe was inspired by the Apple Orchard, which we hope to visit very soon!
To create these cupcakes all you really need is your favorite cupcake recipe, a little bit of spice, and apples– lots of them! These cupcakes were really easy to make and they were the perfect treat for our favorite season.
I am not a huge fan of having fruit in my desserts (something I need to work on) but these cupcakes really work if you’re into that. The apples cook in the oven with the batter so you’re left with soft apples in every bite that are flavored with the spice mix to create a lovely flavor profile.
The best part? Caramel!
Drizzled on the cupcake itself and all over the frosting– yum! The caramel is actually salted caramel, which you can make simply by whisking together butter, brown sugar, heavy whipping cream, and kosher salt.
If you’re lucky enough to have any left, these cupcakes will last for about 2 days in the fridge. You can serve these right away or if you’re taking them out of the fridge, let them thaw for 30 minutes before serving.
If you make these, be sure to TAG @ShaysBakes on Instagram! We hope you enjoy this recipe.
Caramel Apple Cupcakes
These caramel apple cupcakes are made with chocolate cake, salted caramel, apples, whipped frosting, and spice! These are perfect for the fall.
Yield: 24 cupcakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Your Favorite Chocolate Cake Recipe
Diced Granny Smith Apples
Pumpkin Spice Mix (cinnamon, cloves, nutmeg, and ginger)
Better Cream Whipping Cream (from GFS or Sam's Club)
For the Salted Caramel:
2 TBSP of salted butter
1/2 C light brown sugar
1/4 C heavy whipping cream
1/4 TSP of kosher salt
Preheat your oven to 350ºF
Make your chocolate cake mix and set aside.
Dice 1 Granny Smith Apple and then combined with 2 TBSP of Pumpkin Pie Spice Mix.
Fold the apple mixture into the cake mix and then line two cupcake tins with cupcake liners and scoop the batter evenly into each cupcake mold.
Bake for 12-13 minutes and let it cool completely.
While the cupcakes are cooling, make your caramel sauce and whipped frosting.
To make the caramel sauce, whisk together 2 TBSP of salted butter, 1/2 C light brown sugar, 1/4 C heavy whipping cream, 1/4 TSP of kosher salt over medium-high heat. Bring to boil and then reduce the heat and simmer for 5 minutes while wisking. Wisk vanilla extract and salt to taste. and remove from heat.
Drizzle some salted caramel onto the cupcakes.
To make the whipped frosting, take your Better Cream and whip it on high speed on your Kitchen Aid mixer until it forms stiff peaks but do not over whip.
Using a piping bag and your favorite tip, scoop the whipping cream into the piping bag and then frost each cupcake to your liking. Drizzle the remainder of the caramel sauce onto the cupcakes and sprinkle the tops with a little bit of pumpkin spice.
Serve immediately or place in the fridge for up to 2 days.