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Apple Spice Cupcakes with Salted Caramel Frosting Recipe

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3.9 from 24 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes
  • Yield: 14 cupcakes

Description

These moist and flavorful apple spice cupcakes are topped with a rich and creamy salted caramel frosting. The cupcakes are infused with warm spices and fresh apple pieces, making them perfect for fall or any cozy occasion. The salted caramel frosting adds a luscious, buttery sweetness with a hint of salt to perfectly complement the spiced apples. Though the frosting requires some careful cooking, a candy thermometer helps ensure perfect results every time.

Ingredients

Cupcakes

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
  • 2/3 cup (135g) packed light or dark brown sugar
  • 1/3 cup (65g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80ml) milk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 large apple, peeled and finely chopped (about 1 and 1/2 cups, or 180g)

Salted Caramel Frosting

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, cut into 4 equal pieces
  • 1 cup (200g) packed light or dark brown sugar (can use 1/2 cup light and 1/2 cup dark)
  • 5 Tablespoons heavy cream, divided
  • 1/4 teaspoon salt
  • 2 cups (240g) confectioners’ sugar
  • Optional garnish: salted caramel sauce and apple slices

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners, plus prepare a second pan with 2 liners as the recipe yields about 14 cupcakes. Set aside.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined. Set aside.
  3. Mix wet ingredients: In a medium bowl, whisk the melted and slightly cooled butter with the brown sugar and granulated sugar until combined. Whisk in the eggs and vanilla extract, followed by the milk. Mix until smooth.
  4. Combine wet and dry: Slowly add the wet ingredients to the dry ingredients and stir gently until just combined. The batter will remain slightly lumpy. Fold in the finely chopped apple pieces evenly.
  5. Fill cupcake liners and bake: Spoon the batter into prepared liners, filling each about 3/4 full. Bake for 21–23 minutes, rotating the pan halfway through baking for even cooking. Check doneness by inserting a toothpick into the center – it should come out clean. Remove from oven and allow cupcakes to cool completely before frosting.
  6. Start the salted caramel frosting: In a medium saucepan over medium heat, combine the butter and brown sugar. Stir constantly with a rubber spatula or wooden spoon while the butter melts. Once melted, switch to a whisk and mix until fully combined to avoid separation. Add 3 tablespoons of heavy cream and the salt, whisking to combine. Stop whisking and attach a candy thermometer, ensuring the bulb does not touch the pan’s bottom.
  7. Cook caramel to temperature: Let the mixture boil, whisking briefly every 30 seconds until the temperature reaches 230°F (110°C), taking just under 2 minutes. Remove from heat, whisk once more, then let cool for one minute.
  8. Cool caramel: Transfer the caramel sauce carefully to a heat-proof mixing bowl set on a cooling rack. Allow it to cool for 15–20 minutes until it thickens.
  9. Finish frosting: Sift in the confectioners’ sugar and add the remaining 2 tablespoons of heavy cream. Use a handheld or stand mixer with a whisk attachment to beat on medium-low speed until incorporated, then increase to high speed and beat for 1 minute. Avoid overmixing to prevent frosting from breaking. Let frosting sit 20–30 minutes to thicken before piping.
  10. Frost cupcakes: Pipe or spread the salted caramel frosting onto the cooled cupcakes. Optionally, drizzle extra salted caramel sauce and garnish with apple slices.
  11. Store leftovers: Cover and store leftover cupcakes at room temperature for up to 1 day or refrigerate for up to 5 days. Use a cupcake carrier for best storage and transport.

Notes

  • Cupcakes can be prepared 1 day ahead and kept covered at room temperature.
  • For detailed make-ahead and freezing instructions on the frosting, refer to the separate Salted Caramel Frosting recipe post.
  • Both frosted and unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
  • Use a candy thermometer to ensure accurate caramel temperature and consistent results.
  • Be cautious not to overmix frosting to avoid separation.
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/apple-spice-cupcakes-with-salted-caramel-frosting-recipe/