Caramel Apple Cupcakes Recipe

I am so thankful to live in a part of the world where the change in seasons is distinguishable and dramatic! October is finally here, and fall is in full effect! The air is crisp, and the leaves have finally begun changing! I love seeing the brilliant red and orange shades appearing atop the forest canopies! It’s setting me into a fall frenzy! I can’t wait to spend some time hiking and picnicking outdoors, enjoying all that fall has to offer!

Since today is October 1st, which marks the start of Blogtober, I thought I’d share one of my all-time favourite fall recipes! I make these caramel apple cupcakes every year, and they are irresistible!

At the start of the fall season, I head over to a local farm and spend some time apple picking in the orchard! Nothing beats baking with fresh apples! The combination of apples and cinnamon makes these cupcakes perfectly suited for fall! They pair well with a vanilla cream cheese buttercream, and I like to fill the centre of each cupcake with homemade caramel as an added touch.

I’ve got a long list of goodies on my fall baking bucket list, and you can expect more fall recipes from me in the upcoming weeks! If you’re interested in trying out these delicious caramel apple cupcakes for yourself, you can find the recipe down below!

Caramel Apple Cupcakes Recipe

Yield: 24 Cupcakes

Ingredients:

For The Cupcakes:

2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
1/3 cup hot water
2 1/2 cups freshly grated apples

For The Frosting:

4 tablespoons unsalted butter, at room temperature
4 cups confectioners’ sugar, sifted
1/4 teaspoon pure vanilla extract
6 ounces cream cheese, at room temperature

For The Caramel:

1 1/2 cups sugar
1/4 cup water
1 cup heavy cream, at room temperature
1 teaspoon vanilla
4 tablespoons unsalted butter

Directions:

For The Cupcakes:

1. Preheat the oven to 350°F. Line two standard cupcake pans with 12 paper baking cups each.
2. Sift together the flour, baking powder, cinnamon and salt in a bowl and set aside.
3. Place the butter in the bowl of a stand mixer and beat on medium speed until light and fluffy. Stop to add the sugar and beat again on medium speed until combined.
4. Add the eggs one at a time, mixing slowly after each addition.
5. Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then add one-third of the hot water, beating until incorporated. Add another third of the flour mixture followed by another third of the water. Stop to scrape down the sides of the bowl as needed. Add the remaining flour mixture, followed by the remaining third of water, and mix slowly until just combined.
6. Using a spatula, fold the grated apple into the batter, taking care not to over mix.
7. Use a standard-size ice-cream scoop and fill each cup with batter. Bake for 18 to 20 minutes or until a toothpick inserted into the centre of the cupcake comes out clean. Allow the cupcakes to cool before removing from the pans.
8. Once cooled, use an apple corer to gently remove the centre of each cupcake, cutting about two-thirds of the way through.
9. Fill the centre of each cupcake with caramel, then top with buttercream and caramel drizzle.

For The Frosting:

Place the butter, sugar, cream cheese and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat until well combined. Be sure to beat at high speed at the end for roughly two minutes to ensure the frosting is light and fluffy.

For The Caramel:

Add the sugar and water to a small pot and whisk slowly, just enough to ensure that the water has covered the sugar. Set over medium-low heat and let sit (do not stir) until the mixture bubbles and turns a golden brown. Add in the butter and vanilla and mix thoroughly. Once combined, remove from heat and whisk vigorously while adding in the heavy cream. Transfer to a bowl and refrigerate until completely cooled.

Are you planning on baking any fall treats this year? Leave a link to your favourite recipe in the comments below! If you decide to try this recipe out, be sure to snap a photo and tag it with #TheAngieArchive! I’d love to see how they turn out!