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Caramel Apple Pie Cupcakes Recipe

Caramel Apple Pie Cupcakes Recipe
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★★★★★

5.1 from 12 reviews

Deliciously moist caramel apple pie cupcakes bursting with cinnamon-spiced apple pieces, topped with a rich homemade caramel glaze that perfectly balances sweet and tart flavors, making them an irresistible treat for any occasion.

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 Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until evenly combined; this ensures your cupcakes have a consistent texture and flavor.
  3. Cream Butter and Sugar: In a separate large mixing bowl, beat softened unsalted butter and brown sugar together until the mixture is light and creamy; this aerates the mixture, contributing to fluffy cupcakes.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to maintain smoothness. Then stir in vanilla extract for aroma and depth.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix gently until just combined to prevent overworking the batter.
  6. Fold in Apples: Toss the diced Granny Smith apple pieces lightly with a small amount of flour to prevent sinking, then fold them gently into the batter, distributing evenly without deflating the mixture.
  7. Fill Cupcake Liners: Divide the batter evenly among the prepared liners, filling each about ¾ full to allow room for rising during baking.
  8. Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18–22 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  9. Cool Completely: Remove the cupcakes from the oven and transfer them to a wire rack. Let cool completely before applying the caramel glaze to prevent melting.
  10. Prepare Caramel Glaze: In a saucepan, melt butter over medium heat. Add brown sugar, corn syrup, and salt, cooking until the mixture is bubbly and smooth. Remove from heat and stir in heavy cream and vanilla extract. Let the glaze cool slightly to thicken but remain pourable.
  11. Glaze and Finish: Drizzle the caramel glaze over the cooled cupcakes. Optionally, sprinkle with a pinch of sea salt to enhance the caramel flavor and add a subtle contrast.

Notes

  • Use Granny Smith apples for a tart flavor that complements the sweetness of the caramel.
  • Allow cupcakes to cool completely before glazing to prevent the caramel from melting or sliding off.
  • The pinch of sea salt on top is optional but adds a nice balance to the sweetness.
  • For a dairy-free version, substitute butter and cream with plant-based alternatives.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Nutrition

Keywords: caramel apple pie cupcakes, apple cupcakes, caramel glaze, fall desserts, cinnamon apple cupcakes, homemade cupcakes

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