Apple Cupcakes
Browned buttercream infused with Fall spices and lots of caramel top these apple spice cupcakes.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup apples (peeled, cut, and diced finely)
- 2 tsp ground cinnamon (5g)
- 1/2 tsp ginger (1g)
- pinch nutmeg
- 1/2 tsp allspice (1g)
- pinch cloves ground
- 1 2/3 cup all-purpose flour (200g)
- 1 cups granulated sugar (200g)
- 1/4 tsp baking soda heaping (1g)
- 1 tsp baking powder heaping (4g)
- 1/4 tsp kosher salt (1g)
- 3/4 cup vegetable oil (177mL)
- 1 tsp vanilla extract (5mL)
- 3 eggs large
- 1/4 cup sour cream (58g, room temperature)
- 1/2 cup whole milk (120mL, warm)
- 1 teaspoon cinnamon (2g)
- 1/4 teaspoon ginger (500mg)
- 1/4 teaspoon allspice (500mg)
- 1/4 teaspoon cardamon (500mg)
- 1 pound confectioner's sugar (153g)
- 3/4 cup butter browned (177mL)
- 1/3 cup cream (79mL)
- 1 cup brown sugar (200g)
- 5 tablespoons unsalted butter (70g)
- 1/2 cup cream or half and half (118mL)
- 1 tablespoon vanilla extract (5mL)
- pinch of salt
Instructions
- 1
For the Buttercream:
- 2
Heat the butter over medium low heat, stirring occasionally until it is browned to a caramel color. Allow butter to cool to room temperature.
- 3
Beat the room temperature butter for a few minutes on low. I prefer doing this using a stand mixer fitted with a paddle attachment but a hand mixer works too. Add in spices and cream.
- 4
Add confections sugar and vanilla. Beat and cream a tablespoon at a time until desired consistency is reached.
- 5
For the Cupcakes:
- 6
Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
- 7
In a large bowl, sift the dry ingredients together and whisk until incorporated. This includes the sugar.
- 8
In another bowl, whisk together the wet ingredients until combined.
- 9
Add the wet ingredients to the dry ingredients. Mix until combined. Fold in the minced apples.
- 10
Distribute the batter evenly into cupcake papers.
- 11
Bake for 15-20 minutes or until golden and springy to the touch.
- 12
Divide the batter evenly into cupcake papers.
- 13
Bake for 18- 21 minutes. Let cool.
- 14
For the Caramel:
- 15
Combine ingredients in small pot.
- 16
Heat over medium-low heat while whisking
- 17
Cook for 7-8 minutes.
- 18
For the Assembly
- 19
Core the cupcakes and drizzle in caramel. Replace the cap and pipe a dollop of buttercream on with a large open star tip. Drizzle with some more caramel and serve!