Apple Cupcakes
User Reviews
4.9
132 reviews
Excellent
Apple Cupcakes
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Browned buttercream infused with Fall spices and lots of caramel top these apple spice cupcakes.
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Ingredients
For the cupcake:
- 1 cup apples peeled, cut, and diced finely
- 2 tsp ground cinnamon 5g
- 1/2 tsp ginger 1g
- pinch nutmeg
- 1/2 tsp allspice 1g
- pinch cloves ground
- 1 2/3 cup all-purpose flour 200g
- 1 cups granulated sugar 200g
- 1/4 tsp baking soda heaping 1g
- 1 tsp baking powder heaping 4g
- 1/4 tsp kosher salt 1g
- 3/4 cup vegetable oil 177mL
- 1 tsp vanilla extract 5mL
- 3 eggs large
- 1/4 cup sour cream 58g, room temperature
- 1/2 cup whole milk 120mL, warm
For the Buttercream:
- 1 teaspoon cinnamon 2g
- 1/4 teaspoon ginger 500mg
- 1/4 teaspoon allspice 500mg
- 1/4 teaspoon cardamon 500mg
- 1 pound confectioner's sugar 153g
- 3/4 cup butter browned 177mL
- 1/3 cup cream 79mL
For the Caramel:
- 1 cup brown sugar 200g
- 5 tablespoons unsalted butter 70g
- 1/2 cup cream or half and half 118mL
- 1 tablespoon vanilla extract 5mL
- pinch of salt
Instructions
For the Buttercream:
- Heat the butter over medium low heat, stirring occasionally until it is browned to a caramel color. Allow butter to cool to room temperature.
- Beat the room temperature butter for a few minutes on low. I prefer doing this using a stand mixer fitted with a paddle attachment but a hand mixer works too. Add in spices and cream.
- Add confections sugar and vanilla. Beat and cream a tablespoon at a time until desired consistency is reached.
For the Cupcakes:
- Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
- In a large bowl, sift the dry ingredients together and whisk until incorporated. This includes the sugar.
- In another bowl, whisk together the wet ingredients until combined.
- Add the wet ingredients to the dry ingredients. Mix until combined. Fold in the minced apples.
- Distribute the batter evenly into cupcake papers.
- Bake for 15-20 minutes or until golden and springy to the touch.
- Divide the batter evenly into cupcake papers.
- Bake for 18- 21 minutes. Let cool.
For the Caramel:
- Combine ingredients in small pot.
- Heat over medium-low heat while whisking
- Cook for 7-8 minutes.
For the Assembly
- Core the cupcakes and drizzle in caramel. Replace the cap and pipe a dollop of buttercream on with a large open star tip. Drizzle with some more caramel and serve!
Notes
- Browning butter for all your fall recipes is really a must in my book. It adds this nutty depth of flavor that is to die for! Make sure to brown the butter in advance as it takes a while to cool down.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Browning butter for all your fall recipes is really a must in my book. It adds this nutty depth of flavor that is to die for! Make sure to brown the butter in advance as it takes a while to cool down.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- These cupcakes are great without the caramel, you can also try filling them with some homemade apple pie filling!
- You can play with the spice profile of this recipe. I went all out with the fall spices but plain old cinnamon is pretty great on it's own.
- If you don’t have sour cream use an equal amount of plain yogurt.
Nutrition Information
Show Details
Serving
70g
Calories
300kcal
(15%)
Carbohydrates
35g
(12%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Cholesterol
25mg
(8%)
Sodium
190mg
(8%)
Sugar
27g
(54%)
Calcium
40mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 70g | |
| Calories | 300kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 190mg | 8% |
| Sugar | 27g | 54% |
| Calcium | 40mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
132 reviews
Excellent
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