Caramel Apple Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup peeled, finely chopped apples
- 1/2 cup caramel sauce, plus extra for drizzling
Directions:
1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the chopped apples gently.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cupcakes to cool completely on a wire rack.
10. Once cooled, frost cupcakes with caramel sauce and drizzle extra caramel on top for garnish.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use tart apples like Granny Smith for a balanced sweet-tart flavor.
Warm caramel sauce slightly before drizzling for a smooth finish.