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Caramel Apple Pie Cupcakes Recipe

Caramel Apple Pie Cupcakes Recipe
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★★★★★

4.8 from 11 reviews

Delicious Caramel Apple Pie Cupcakes combine the classic flavors of apple pie with moist, spiced cupcakes, topped with a rich homemade caramel glaze and an optional sprinkle of sea salt for a perfect balance of sweet and tart.

Ingredients

Scale

For Cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • 1 medium Granny Smith apple, peeled and finely diced

For Caramel Glaze:

  • ¼ cup unsalted butter
  • ½ cup packed brown sugar
  • 2 tbsp heavy cream
  • 1 tbsp corn syrup
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • Pinch of sea salt (optional)

Instructions

  1. Preheat Oven and Prepare Liners: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners for easy removal and cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined to evenly distribute the leavening and spices.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter with the brown sugar until creamy and light in texture, which helps create a tender crumb.
  4. Add Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate air. Stir in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the flour mixture. Mix gently to avoid overworking the batter.
  6. Fold in Apples: Lightly toss the diced Granny Smith apple pieces with a small amount of flour to prevent sinking, then fold them into the batter carefully to maintain texture.
  7. Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners, filling each about ¾ full to allow room for rising.
  8. Bake: Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  9. Cool: Remove the cupcakes from the oven and let them cool completely on a wire rack to ensure the caramel glaze adheres properly.
  10. Prepare Caramel Glaze: In a saucepan, melt the butter over medium heat. Add the brown sugar, corn syrup, and salt, and cook until the mixture is bubbly. Remove from heat and stir in the heavy cream and vanilla extract. Allow to cool slightly before using.
  11. Glaze Cupcakes: Drizzle the caramel glaze over the cooled cupcakes and optionally sprinkle a pinch of sea salt on top for a sweet-salty contrast.

Notes

  • For a different apple flavor, Honeycrisp or Fuji apples can be used instead of Granny Smith.
  • Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Unfrosted cupcakes freeze well; freeze in a single layer and frost after thawing.
  • To make this recipe egg-free, substitute each egg with ¼ cup applesauce or a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
  • Store-bought caramel sauce can be used as a convenient alternative to the homemade glaze.

Nutrition

Keywords: caramel apple pie cupcakes, apple pie cupcakes, caramel glaze, spiced cupcakes, fall desserts

Find it online: https://ellaeatsdaily.com/caramel-apple-pie-cupcakes-recipe/