Caramel Apple Cupcakes

November 18, 2014

Perhaps the more graceful women of the world can clue me into some tips, but I am less than glamorous when I dare to eat a caramel apple. Once while attempting to consume one, I had no knife to cut the sticky ball into dainty bite size pieces. This left me chomping pieces off like a horse. On top of that I was outdoors and it was very windy, blowing my hair about and into the melty caramel.

Terrible and unappetizing, it nearly swore me off them forever. I will still eat them now, but it must be in a controlled environment with temperate conditions and full utensil access. Or, I just make these cupcakes.

CARAMEL APPLE CUPCAKES from Rachel SchultzCARAMEL APPLE CUPCAKES
Serves 12 cupcakes

1/2 cup butter
1 cup sugar
1 egg
1 and 3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon baking soda
3/4 cup milk
2 apples, peeled and diced
1/2 cup caramel apple dip
1 batch vanilla buttercream frosting

Preheat oven to 350 degrees. Stir together butter, sugar, and egg in a stand mixer. In a separate bowl, combine flour, baking powder, salt, nutmeg, cinnamon, and baking soda. Slowly incorporate dry ingredients into butter mixture. Add milk and continue stirring. Fold in apples.

CARAMEL APPLE CUPCAKES from Rachel Schultz

Divide batter into lined muffin tin. Bake for 20 minutes. Allow to cool. Spread a layer of caramel over tops. Frost with vanilla buttercream.

CARAMEL APPLE CUPCAKES from Rachel Schultz

CARAMEL APPLE CUPCAKES
 
Author:
Serves: 12 cupcakes
Ingredients
  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • 1 and ¾ cup flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¾ cup milk
  • 2 apples, peeled and diced
  • ½ cup caramel apple dip
  • 1 batch vanilla buttercream frosting
Instructions
  1. Preheat oven to 350 degrees.
  2. Stir together butter, sugar, and egg in a stand mixer.
  3. In a separate bowl, combine flour, baking powder, salt, nutmeg, cinnamon, and baking soda. Slowly incorporate dry ingredients into butter mixture. Add milk and continue stirring. Fold in apples.
  4. Divide batter into lined muffin tin.
  5. Bake for 20 minutes. Allow to cool.
  6. Spread a layer of caramel over tops. Frost with vanilla buttercream.

Adapted from Taste & Tell

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

  • Caroline Hornsey

    Hi Rachel, well this is my first visit to your BEAUTIFUL blog and I am hooked! Even in my current 10-week-pregnant-in-the-midst-of-first-trimester-ickiness (I agree with you, truly the worst part-but this is the third time I’ve done it so I’m either a sucker for punishment or it’s totally worth it:) I am salivating over EVERY.SINGLE.RECIPE I have looked at so far…dreaming of that hallowed week when I can finally stomach more than toast. I also love your taselled pillow-cute!-and your sons beautiful toes-even cuter! I’ll certainly be back for more :)

    • Rachel Schultz

      Thanks Caroline! And Congrats!

  • These look so cute and yummy! I’m pinning it :)
    Question: I love how you share the recipe at the bottom with the print option. How did you set that up? I want to make my recipes I little more accessible with a set up similar to yours.

    • Rachel Schultz

      Thanks Abby! I hired a web developer to do my blog. A link to her info is at the bottom of the site.

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017