Caramel-Infused Spiced Apple Cupcakes with Velvet Salted Caramel Frosting
Delight in the warm flavors of autumn with these Caramel-Infused Spiced Apple Cupcakes, a perfect treat for any gathering. Each moist cupcake is generously filled with tender pieces of crisp, tart apples, enhanced by a symphony of apple pie spices including cinnamon, nutmeg, ginger, and clove. They evoke the comforting nostalgia of caramel-dipped apples enjoyed at county fairs, but with a sophisticated twist. Topped with a luxurious salted caramel buttercream frosting, these cupcakes are not just a dessert—they're an experience to savor and share. Indulge in their decadent flavor, whether it’s for a festive occasion or a cozy night in, and watch them disappear as they captivate the taste buds of family and friends alike!
N/A
Servings
200
Calories
20
Ingredients
Ingredients
all-purpose flour
3 cups (sifted)
granulated sugar
1 cup (measured)
brown sugar
1 cup (packed)
baking soda
1 teaspoon (measured)
salt
1 teaspoon (measured)
cinnamon
1 teaspoon (ground)
nutmeg
1/4 teaspoon (ground)
ginger
1/4 teaspoon (ground)
clove
1/8 teaspoon (ground)
eggs
3 (beaten)
vegetable oil
3/4 cup (measured)
milk
3/4 cup (measured)
vanilla extract
2 teaspoons (measured)
apples
3 cups (peeled and finely chopped)
salted butter
1 cup (softened)
brown sugar
2 cups (packed)
heavy cream
2/3 cup (measured)
vanilla extract
1 teaspoon (measured)
salt
1/2 teaspoon (measured)
powdered sugar
3 1/2-4 cups (sifted, as needed)
Instructions
1
Preheat your oven to 350°F (175°C). Line muffin pans with cupcake liners.
2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
3
In a separate medium bowl, whisk the eggs until beaten. Then, incorporate the vegetable oil, milk, and vanilla extract, mixing until smooth.
4
Pour the wet ingredients into the dry ingredients and beat with an electric mixer on medium speed until just combined.
5
Gently fold in the finely chopped apples using a spatula, ensuring they are evenly distributed throughout the batter.
6
Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
7
Bake in the preheated oven for 18-19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should spring back when lightly pressed.
8
Once removed from the oven, allow the cupcakes to cool completely on a wire rack while you prepare the salted caramel buttercream.
9
For the frosting, melt the salted butter in a saucepan over medium heat. Stir in the brown sugar until dissolved.
10
Add the heavy cream, vanilla extract, and salt to the mixture, bringing it to a slow rolling boil. Continue cooking for 5-7 minutes, stirring constantly until the mixture thickens to a syrupy consistency. Remove from heat and let cool.
11
Once the caramel has cooled to a manageable temperature, transfer it to a mixing bowl. Gradually add in the powdered sugar while beating with an electric mixer until smooth and velvety. Adjust the amount of powdered sugar as needed to reach your desired consistency.
12
Frost the cooled cupcakes using your preferred method, whether by piping a thick swirl or spreading with a spatula for a more rustic finish.
Nutrition Information
10g
Fat
30g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Caramel-Infused Spiced Apple Cupcakes with Velvet Salted Caramel Frosting.
What oven temperature is required?
The oven should be preheated to 350°F (175°C).
What kind of spices are included in the batter?
The batter includes cinnamon, nutmeg, ginger, and cloves.
How many cups of apples are needed for this recipe?
You will need 3 cups of peeled and finely chopped apples.
How long should the cupcakes bake?
Bake the cupcakes for 18-19 minutes.
How do I know when the cupcakes are done?
A toothpick inserted into the center should come out clean and the tops should spring back when lightly pressed.
What type of oil is used in the batter?
The recipe calls for 3/4 cup of vegetable oil.
How many eggs are required for the cupcakes?
The recipe requires 3 beaten eggs.
What type of flour is recommended?
The recipe uses 3 cups of sifted all-purpose flour.
What sugars are used in the cupcake batter?
The batter uses a combination of granulated sugar and packed brown sugar.
How do I make the salted caramel frosting base?
Melt salted butter in a saucepan, stir in brown sugar until dissolved, then add heavy cream, vanilla, and salt.
How long should the caramel mixture boil?
Bring it to a slow rolling boil and cook for 5-7 minutes until it reaches a syrupy consistency.
When should I add the powdered sugar to the frosting?
Add the powdered sugar once the caramel has cooled to a manageable temperature.
How much powdered sugar is needed for the frosting?
You will need between 3.5 to 4 cups of sifted powdered sugar.
Should the cupcakes be warm or cool when frosting?
The cupcakes must be cooled completely on a wire rack before frosting.
Does the frosting use salted or unsalted butter?
The frosting specifically calls for 1 cup of softened salted butter.
How should the apples be incorporated into the batter?
Gently fold the finely chopped apples into the batter using a spatula.
What is the calorie count for these cupcakes?
The recipe provides an estimate of 200 calories per serving.
Should I use a mixer for the batter?
Yes, use an electric mixer on medium speed until the wet and dry ingredients are just combined.
How full should the cupcake liners be?
Fill each cupcake liner about two-thirds full with batter.
What categories or tags describe this recipe?
Tags include cupcakes, apple, spiced, salted caramel, dessert, bakery, fall, holiday, and sweet treats.
How many total ingredients are in this recipe?
There are 20 ingredients in total across the batter and frosting.
What type of vanilla is used?
The recipe uses vanilla extract in both the cupcake batter and the frosting.
How can I frost these cupcakes?
You can pipe a thick swirl or spread the frosting with a spatula for a rustic finish.
Is there any baking powder in the recipe?
No, the recipe uses 1 teaspoon of baking soda as the leavening agent.
Is milk required for the batter?
Yes, 3/4 cup of measured milk is included in the wet ingredients.
What is the consistency of the cooked caramel before the sugar is added?
It should be cooked until it reaches a syrupy consistency.
Does the recipe use both white and brown sugar?
Yes, it uses granulated sugar and brown sugar in the batter, and brown sugar in the frosting.
What is the total amount of brown sugar used?
The recipe uses 1 cup in the batter and 2 cups in the frosting for a total of 3 cups.
Are these cupcakes suitable for autumn gatherings?
Yes, with flavors like spiced apple and salted caramel, they are perfect for fall and holiday events.