Just Jenn Recipes

Caramel Apple Cupcakes

Caramel apples are very fall-ish, and I know I’d seen caramel apple cupcakes done before – because the completely useless stick is just so cute. So here’s my version – let me tell you it has been tested well, as I gave them out to 3 separate groups of people who all gave them rave reviews, so give ’em a try.

Apple cupcakes
ingredients:

(frosting to follow)

2 1/4 cups all purpose flour
1 1/4 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 large eggs
1/2 cup melted butter
1 cup applesauce
1 cup shredded or finely chopped, Granny Smith apples

Preheat your oven to 350 degrees. Prep a cupcake pan with liners.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.

In a mixer, stir the eggs, butter, and applesauce. Mix until combined. Carefully add the dry ingredients.

Now is when I chop the apples. This may seem like last minute, but I hate how quickly apple brown up after cutting. So I do it right before I throw them in. The way I do it – peel and slice the apple. Then using a grater, grate the apple into fine shreds, like cheese. You can also chop it finely which works just as well. Now stir the shredded apples into the batter mixture.

I like to fill the cupcake liners 2/3 full to almost full, so that they have a nice rounded top like an apple. This batter will make 12 cupcakes.

Bake for 15-20 mins, 17 works best for me. Test with a toothpick for done-ness.

See how they rise a little and puff and overflow? That is perfect to me, because then when you frost it – it gives it a little roundness, and makes it more…apple-y? If that makes sense. Cool on a wire rack. While they are cooling…make the frosting.

Caramel Frosting
ingredients:

1/2 cup butter
1 cup packed brown sugar
1/4 cup whole milk
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1tsp cinnamon
1 TB maple syrup

In a saucepan on medium heat, melt the butter and brown sugar. Paula Deen would be in heaven right now. Give it a stir now and again. When they are melted and bubbly, add the milk. Carefully raise the heat and bring the mixture to a quick boil. Careful – you don’t want to burn it. Once it foams up and turns that lovely caramel color, take it off the heat immediately.

Remove pan from heat and stir in the powdered sugar and vanilla, cinnamon and syrup, mixing until frosting is smooth. I like to put it in the fridge for about 20 mins to cool down. Then I simply frost the cupcakes by dipping them into the frosting. It’s more of a glaze – in the sense that it will firm up.

Now the fun part – you can roll the sides in sprinkles and of course, for effect, put in a popsicle stick to make it look like a real caramel apple. It’s totally useless but lots of fun. Even without the sticks, these are really tasty and I think they’d be great for a party.

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Caramel Apple Cupcakes

Ingredients:

Instructions:

17 Responses to “Caramel Apple Cupcakes”

  1. CB says:

    I LOVE caramel apples! I definitely have to put this on my must-bake list. Thanks for entering the Halloween Cupcake Contest 🙂
    Clara @ iheartcuppycakes!

  2. Thanks for entering. They look scrumptious!

  3. […] Caramel Apple Cupcakes from justJENN […]

  4. […] Caramel Apple Cupcakes – A perfect for fall recipe of spiced apple cupcakes with a decadent caramel frosting from justjennrecipes.com. […]

  5. Jennifer says:

    Just wanted you to know that I made these are mini’s, and they turned out FANTASTIC! The recipe yielded 4 dozen mini cupcakes. Thanks!

  6. Jill says:

    Great recipe! I featured it in my recent blog post. Keep up the great blogging.

    http://fontgirl.wordpress.com/2010/08/18/back-to-school-baking/

  7. Lauren says:

    jenn,
    let me just say first off WOW i spent an hour browsing through your site. i make what i call ‘tuesday treats’ for my students (i’m a youth director, and if i need a permission slip or something i usually attach them tuesday so i can get it wed.) and i am def. going to try these and the ones w/ the bats (however i may have missed the boat on the bat ones….it’s too close to halloween now)

    but thanks my students will LOVE LOVE LOVE them.
    thanks so much.

    i want to try the cup cake you used w/ a filling only i want to do a raspberry cupcake w/ a preserve filling and somehow do a raspberry lemmon frosting (any suggestions please?)

  8. justJENN says:

    @Lauren
    I don’t like to add real fruit to frosting unless absolutely necessary. If you do a raspberry cupcake with a filling (like this one) I suggest a Lemon Mascarpone Frosting (recipe, here). It’s light, and will compliment your filling well.

  9. Ill Get The Door Tor says:

    I made these today for Christmas Eve! LOVE LOVE LOVE!

  10. justbeginnersluck says:

    just made them and they are DELICIOUS! i just started baking and the cupcake recipe is incredibly easy. i couldnt make the glaze because i somehow managed to miss the fact that i didnt have any powdered sugar, but they taste great as muffins!

  11. I made these and loved them. I used homemade apple sauce, which I think made them taste even better!

  12. Also I made a post about your site and this recipe on my blog, sorry if this offends you as it does to some, and I can remove ASAP. Just let me know! Thanks a bunch!

  13. Stephanie says:

    Does anyone know about how much these would cost to make?

  14. Erika says:

    While searching for a different cupcake for my twin daughters’ 5th grade Halloween Social, I stumbled upon your website. We made a taste batch of these and they were beyond divine. The kids were fighting over who could have thirds! And all that was left on the platter was a few crumbs!

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