Caramel Apple Cupcakes

A few weeks ago I came across a great blog. This blog is all about cupcakes (http://howtoeatacupcake.net/. It has so many different flavors of cupcakes that I saved a bunch to try when I had some time. This is the first one I have tried.

These were really tasty. I think I may have used a little too much apple (if there is such a thing) so next time will think about using a little less, but really you can't go wrong when you pair a flavorful cake, baked apples and a syrupy caramel frosting. I really enjoyed these.

Caramel Apple Cupcakes
Recipe from Crazy About Cupcakes by Krystina Castella.

Makes 16-18

1 cup firmly packed light brown sugar
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 medium sized tart apples, peeled, cored, and chopped small (about 2 cups)

1. Preheat the oven to 350F. Insert liners into a medium cupcake pan.
2. In a large bowl beat together the brown sugar, oil, cinnamon, and vanilla with an electric mixer on medium speed. Add the eggs one at a time, beating for 1 minute after each addition.
3. In a separate bowl sift together the flour, baking powder, and salt.
4. Slowly add the dry mixture to the wet mixture. Beat until blended. Stir in apples.
5. Fill the cupcake liners 1/2 to 3/4 full (I did about 1/2) with batter. Bake for 20-25 minutes (mine were done at about 18 minutes), or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan.

Caramel Topping

1/2 cup packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream
1 teaspoon vanilla extract

1. In a saucepan over medium heat bring the brown sugar, butter, and cream to a boil. Reduce heat to a simmer (about medium-low) and continue stirring for 5 minutes. Remove from heat.
2. Stir in the vanilla.
3. Pour the warm caramel topping over cupcakes. (***I HIGHLY ADVISE LETTING THE CARAMEL COOL AND THICKEN BEFORE TOPPING THE CUPCAKES!!*** Otherwise you'll just get a thin, runny mess and hardly any caramel on each cupcake. I let mine cool in the refrigerator for about 10 minutes, stirring every few minutes.)


I had a little helper, who when I turned my back for a second worked out how to take the lid off the baking powder. He had a measuring spoon in one hand and the baking powder in another. Hmmmmm. Notice his mouth full of apples.