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 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the softened butter and sugar 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 flour mixture and buttermilk to the butter mixture, starting and ending with flour. Stir 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 into the center comes out clean.
9. Allow cupcakes to cool completely on a wire rack.
10. Once cooled, drizzle caramel sauce over the tops of the cupcakes generously.
Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use tart apples like Granny Smith for a nice balance against the sweet caramel.
Chill the caramel sauce slightly before drizzling to prevent it from soaking too much into the cupcakes.