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Salted Caramel Apple Cupcakes

You guys. I got so caught up in pumpkin everything that I completely overlooked the fact that it's apple season too! OH the blasphemy! How could I forget about my single most favorite fruit on the planet? I am ashamed.

So, I am apologizing to my apples the best way I know how....with cupcakes. Salted caramel apple cupcakes, in their honor! The best salted caramel apple cupcakes you've ever had. TRUST.

They are super tender and fluffy and the salted caramel buttercream is worth eating with a spoon. To give these babies the official caramel apple look, I doused them in even more caramel (a little too much perhaps) and stuck a lollipop stick in them. In doing so, some of the salted caramel sauce actually soaked into the cupcake itself! I'm totally going to pretend that I am a culinary genius and did that completely on purpose.

And that's a wrap folks! Today's post is short and sweet because I had a very busy weekend and will be having a very busy week as well. But stay tuned for Wednesday, cause I'll be sharing a delicious PINK recipe you don't want to miss!

Salted Caramel Apple Cupcakes

Yield: 18 cupcakes
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1 cup all-purpose flour
1/2 cup cake flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
pinch of nutmeg
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons applesauce
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1/2 cup vegetable oil
1 cup grated apples

For the salted caramel buttercream:
1 stick (8 tablespoons) salted butter, room temperature
2 cups powdered sugar
pinch of vanilla powder (or 1 teaspoon vanilla extract)
2 tablespoons salted caramel sauce
2-4 tablespoons heavy cream


Preheat oven to 350 degrees F. Line two muffin tins with cupcake liners.

In a medium-sized bowl, whisk together flours, baking powder, cinnamon, and nutmeg. Set aside.

In another medium-sized bowl, using an electric hand mixer, beat together eggs and sugars until creamy and well-combined. Add applesauce, vanilla, and oil and beat until well-incorporated.

Gradually pour in dry ingredients, beating until just combined. Fold in grated apples.

Distribute batter amongst cupcake liners, filling them each about halfway full. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.

Let cupcakes cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

In the meantime, prepare the frosting. In a medium-sized bowl, using an electric hand mixer, beat butter until smooth and creamy. Add powdered sugar and vanilla and beat until incorporated. Add heavy cream and salted caramel sauce and beat until fluffy and well-combined.

Transfer frosting to a piping bag fitted with a large decorating tip and decorate cupcakes as desired. Garnish with additional caramel sauce.

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