Apple Spice Cupcakes with Salted Caramel Frosting
yield: 12
Ingredients:
Cupcakes
• 1/2 cup (1 stick or 115g) unsalted butter, melted and slightly cooled
• 2/3 cup (135g) packed light or dark brown sugar
• 1/3 cup (65g) granulated sugar
• 2 large eggs, at room temperature
• 1/3 cup (80ml) milk
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (190g) all-purpose flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large apple, peeled and finely chopped (about 2 cups)
Salted Caramel Frosting
• 1/2 cup (1 stick or 115g) unsalted butter
• 1 cup (200g) packed light or dark brown sugar
• 1/3 cup (5 Tablespoons; 80ml) heavy cream, divided
• 1/4 teaspoon salt
• 2 - 3 cups (240-360g) confectioners' sugar, sifted
• optional garnish: salted caramel sauce and apple slices
Directions:
1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
2. Make the cupcakes: Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until combined. Whisk in the eggs, one at a time, until smooth, then whisk in the vanilla extract and milk. Set aside.
3. Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Slowly add the wet ingredients to the dry ingredients and stir gently until combined. The batter will have a few lumps. Fold in the apples.
4. Fill the cupcake liners 3/4 of the way full with batter. Bake for 21–23 minutes, rotating the pan halfway through baking. A toothpick inserted in the center will come out clean when done. Remove from the oven and allow to cool completely before frosting.
5. Make the frosting: While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for about 2 minutes. Remove from heat and allow to cool for about 30 minutes. With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners' sugar and the remaining heavy cream. Slowly add 1/2 - 1 cup more confectioners' sugar until you reach the desired consistency. Add a little cream or milk if you find the frosting too thick. Frost cooled cupcakes and drizzle with salted caramel sauce, if desired.
Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Allow it to come to room temperature before piping or spreading on top. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
yield: 12
Ingredients:
Cupcakes
• 1/2 cup (1 stick or 115g) unsalted butter, melted and slightly cooled
• 2/3 cup (135g) packed light or dark brown sugar
• 1/3 cup (65g) granulated sugar
• 2 large eggs, at room temperature
• 1/3 cup (80ml) milk
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (190g) all-purpose flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large apple, peeled and finely chopped (about 2 cups)
Salted Caramel Frosting
• 1/2 cup (1 stick or 115g) unsalted butter
• 1 cup (200g) packed light or dark brown sugar
• 1/3 cup (5 Tablespoons; 80ml) heavy cream, divided
• 1/4 teaspoon salt
• 2 - 3 cups (240-360g) confectioners' sugar, sifted
• optional garnish: salted caramel sauce and apple slices
Directions:
1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
2. Make the cupcakes: Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until combined. Whisk in the eggs, one at a time, until smooth, then whisk in the vanilla extract and milk. Set aside.
3. Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Slowly add the wet ingredients to the dry ingredients and stir gently until combined. The batter will have a few lumps. Fold in the apples.
4. Fill the cupcake liners 3/4 of the way full with batter. Bake for 21–23 minutes, rotating the pan halfway through baking. A toothpick inserted in the center will come out clean when done. Remove from the oven and allow to cool completely before frosting.
5. Make the frosting: While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for about 2 minutes. Remove from heat and allow to cool for about 30 minutes. With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners' sugar and the remaining heavy cream. Slowly add 1/2 - 1 cup more confectioners' sugar until you reach the desired consistency. Add a little cream or milk if you find the frosting too thick. Frost cooled cupcakes and drizzle with salted caramel sauce, if desired.
Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Allow it to come to room temperature before piping or spreading on top. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.