As the crisp air of autumn sets in, our taste buds start to crave the warm, comforting flavors of the season. What better way to satisfy this craving than with a delicious caramel apple cupcake? In this article, we’ll walk you through the process of creating these mouthwatering treats, perfect for a fall gathering or a cozy night in.
Understanding the Components of a Caramel Apple Cupcake
1. Moist Apple Spice Cake: The base of our cupcake is a moist apple spice cake infused with the warmth of cinnamon, nutmeg, and allspice.
2. Caramel Filling: A rich, gooey caramel filling adds an extra layer of flavor and texture to our cupcake.
3. Cream Cheese Frosting: A tangy cream cheese frosting provides a nice contrast to the sweetness of the caramel and cake.
4. Caramel Drizzle: A drizzle of caramel on top of our cupcake adds a touch of elegance and a nod to the classic caramel apple.
For the Apple Spice Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 cups diced apples (Granny Smith or a combination of sweet and tart apples)
- 1 teaspoon vanilla extract
For the Caramel Filling:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1 teaspoon sea salt
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Caramel Drizzle:
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 teaspoon sea salt
Instructions
1: Make the Apple Spice Cake
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice.
3. In a large bowl, using an electric mixer, beat the butter and eggs until light and fluffy, about 2 minutes.
4. Add the diced apples, vanilla extract, and flour mixture to the wet ingredients. Beat until just combined.
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
2: Make the Caramel Filling
1. In a small saucepan, combine sugar, corn syrup, and 1/4 cup of the heavy cream. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
2. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes or until the caramel turns a deep amber color.
3. Remove from heat and slowly pour in the remaining 1/4 cup of heavy cream. The mixture will bubble vigorously, so be careful not to splash.
4. Stir in the butter, vanilla extract, and sea salt.
5. Let the caramel cool slightly before using.
3: Make the Cream Cheese Frosting
1. In a large bowl, using an electric mixer, beat the cream cheese and butter until smooth.
2. Gradually add the powdered sugar, beating until smooth and creamy.
3. Add the vanilla extract and beat until combined.
4: Assemble the Cupcakes
1. Allow the cupcakes to cool completely in the pan.
2. Using a small round cookie cutter or a paring knife, cut out a circle from the center of each cupcake, creating a small well.
3. Fill each well with a small amount of caramel filling.
4. Top each cupcake with a dollop of cream cheese frosting.
5. Use a piping bag or a zip-top bag with a corner cut off to pipe a border of frosting around the edge of each cupcake.
5: Drizzle with Caramel
1. In a small saucepan, combine sugar, heavy cream, and sea salt. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
2. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes or until the caramel turns a deep amber color.
3. Remove from heat and let cool slightly before using.
4. Drizzle a small amount of caramel over each cupcake.
Tips and Variations
- To ensure the cupcakes are evenly baked, rotate the muffin tin halfway through the baking time.
- If you find the caramel filling too runny, refrigerate it for about 10-15 minutes before using.
- To add an extra layer of flavor, use a combination of Granny Smith and Honeycrisp apples.
- For a salted caramel drizzle, use flaky sea salt or kosher salt instead of regular sea salt.
- To make ahead, bake the cupcakes and prepare the caramel filling and cream cheese frosting. Assemble the cupcakes just before serving.
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