Caramel Apple Cupcakes

November 18, 2014

Perhaps the more elegant women of the world can clue me into some tips, but I am less than glamorous when I dare to eat a caramel apple. I pretty much require having a knife to cut the caramel apple up because chomping from it whole like a horse ends up pretty messy and bad and a little ruins the experience for me. Caramel apple and its many culinary iterations are an autumn delight! Consider doing it in this cupcake form.

CARAMEL APPLE CUPCAKES from Rachel Schultz

CARAMEL 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.

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
 
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

Leave a Comment

Rate this recipe:  

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.

Copyright © Rachel Schultz 2024

PRIVACY POLICY