Caramel Apple Cupcakes
Caramel apple cupcakes: so perfect for fall! Subtly spiced apple cake, salted caramel buttercream, caramel sauce, & a sprinkling of chopped peanuts!
- Prep time
- 45 min
- Cook time
- 20 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup all-purpose flour
- 3/4 cup light brown sugar, (lightly packed)
- 2/3 cup cake flour*
- 1 teaspoon ground cinnamon
- 1 teaspoon baking owder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup oil
- 1/3 cup apple cider
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon lemon zest ((zest from about 1 lemon))
- 1 1/2 cup shredded apple**
- 1/2 cup heavy cream
- 2 1/2 tablespoons unsalted butter
- 3/4 teaspoon anywhere from 3/4 kosher salt ((up to 1 teaspoon, to taste))
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 18 tablespoons unsalted butter, (softened)
- 1 1/2 cups powdered sugar
- optional: additional pinch of kosher salt, (to taste)
- 1/3 cup salted peanuts, (finely chopped)
Instructions
- 1
Preheat the oven to 325 degrees F, and line cupcake tins with papers.
- 2
Place the flours, brown sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine.
- 3
Place the oil, apple cider, eggs, vanilla, and lemon zest in a large liquid measuring cup, and whisk to combine.
- 4
Pour the liquid ingredients into the dry, and mix together on medium speed for about 1 minute.
- 5
Fold in the shredded apple.
- 6
Divide the batter equally between all 18 lined wells of the cupcake tin.
- 7
Bake for 18 to 22 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs.
- 8
Cool completely before topping and garnishing.
- 9
In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved.
- 10
Remove from heat and add the vanilla.
- 11
In a larger pot, combine the sugar, corn syrup, and water. Heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly.
- 12
Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored.
- 13
Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.
- 14
Immediately transfer the hot mixture to a heat-safe vessel and cool completely.
- 15
Place the butter, powdered sugar, and additional salt (if using) in a large mixing bowl and whip together until pale and very fluffy.
- 16
Add about 3/4 of the cooled caramel sauce, continuing to whip until well incorporated.
- 17
Transfer the caramel buttercream to a pastry bag fitted with a jumbo open star tip.
- 18
Pipe the buttercream onto the cooled cupcakes, drizzle with the remaining caramel sauce, and top with chopped peanuts.