Caramel Apple Cupcakes

You guys. . . .  I really needed to take a break from baking. As much as I love it, I was making so many delicious sweet things and had very few occasions that required me to share said delicious sweet things. A recipe for disaster!

But with my sister’s birthday coming up I knew I had to get back in the kitchen. The birthday girl requested that I make something with cream cheese frosting.

Ok. Easy enough.

The fall season calls for something spiced to me and apples are my fave fall fruit. So, Caramel Apple Cupcakes with Cream Cheese Buttercream seemed to be the perfect fit!

This apple spiced cupcake is light, moist and subtle. It borderlines a sweet bread feel, but is still cakey enough to fit the bill. Seriously, delish! I think this recipe is perfect for cupcakes and will be a hit at any fall event.

Prep time: 40 mins

Cook time: 25 mins

Total time: 1 hour 5 mins

Yield: 18 cupcakes

INGREDIENTS

Cupcakes

• 1¾ cups all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ cup (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 egg
• ¾ cup milk
• 1 medium apple, peeled and finely chopped

Cream Cheese Buttercream

• 4 oz. cream cheese, room temperature
• ½ cup (1 stick) unsalted butter, room temperature
• 3 cups confectioners sugar
• 2 teaspoons vanilla extract
• 1 tablespoon whole milk

Toppings

• ¼ cup store bought caramel sauce

DIRECTIONS

For Cupcakes

1. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves.
3. In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add in egg and mix until combined. Add ⅓ of the flour mixture and mix until just combined. Add half of the milk and mix. Add ½ of the remaining flour, then the rest of the milk and the rest of the flour, beating well after each addition. Using a rubber spatula, fold in the apples into the batter gently.
4. Divide the batter into the prepared muffin tins. Bake cupcakes until the center springs back when touched and a tester comes out clean, about 20-22 minutes. Let cupcakes cool completely on a cooling rack.
   
   

For Cream Cheese Buttercream:

1. With an electric mixer on medium-high speed, beat the butter until smooth, about 3-5 minute. Add cream cheese and mix until fully incorporated and smooth.
2. Reduce speed to slow. Add butter in confectioners sugar, ½ cup at a time being sure ingredients are fully incorporated before adding more.
3. Add vanilla extract and milk to the frosting, mix until smooth
4. Transfer frosting to piping bag for frosting, or refrigerate until needed
   
   

For Topping:

5. Drizzle caramel sauce onto cooled and frosted cupcakes for a final sweet touch