Caramel Apple Cupcakes
Servings: 12
Ingredients
- For the Cupcakes:
- 1 ¼ cups all-purpose unbleached flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ cup 4 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 egg at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup + 2 tablespoons buttermilk
- 1 ½ cups shredded apples about 2 medium apples, unpeeled
- For the Caramel Buttercream:
- 1 cup unsalted butter at room temperature
- 3 ½ cups powdered sugar
- ½ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- ½ cup caramel sauce
- Additional caramel sauce for drizzling
Instructions
- Preheat oven to 350 degrees F.
- Line muffin pan with cupcake liners.
- In medium bowl combine flour, baking powder, salt, and spices. Set aside.
- In large bowl, beat butter with sugar until well combined about 1 minute.
- Add egg and vanilla, beating well to combine.
- Add half of flour mixture, and beat until combined, then add half of buttermilk and beat until combined.
- Repeat with remaining flour and buttermilk.
- Fold in shredded apples.
- Fill cupcake liners ~⅔ of the way full.
- Bake in preheated oven for 20-25 minutes.
- Cool completely before frosting.
- To make the frosting:
- In large bowl with electric mixer, beat butter until light and fluffy, about 2 minutes.
- Add powdered sugar 1 cup at a time, beating well between each addition.
- Add salt, vanilla, and caramel sauce and beat until well combined.
- Frost cooled cupcakes.
- Drizzle with additional caramel sauce.
- Enjoy!
- Store in the refrigerator in airtight container for up to 3-4 days.