Caramel Apple Cupcakes Recipe
This past summer in my De L’or Cakery Buttercream Bliss (cake decorating) Camp, I taught my students how to make this recipe. Their response was out of this world. Originally, it was a chocolate peanut butter cupcake recipe. However, one of my students didn’t like chocolate, one was allergic to chocolate, and the other didn’t have chocolate on hand. So, I improvised and I offered them the elective of making Caramel Apple Cupcakes. They loved the idea and were more intrigued by the idea of cream cheese buttercream.
● 1/2 cup (1 stick) unsalted butter, softened
● 1 1/2 cups granulated sugar
● Two eggs
● 2 tsp. vanilla extract
● 2 cups all-purpose flour
● 1 tsp. baking soda
● 1/4 tsp. salt
● 1 cup buttermilk
● 2 Granny Smith Apples Chopped
Sift your flour, baking soda, and salt in a separate bowl. This step will allow for even distribution of the baking soda, so your cupcakes bake evenly.
In a separate bowl, cream your sugar and unsalted butter until it is light and fluffy. Add in one egg at a time. Slowly add in dry ingredients, and then add your buttermilk. Fold in your chopped apples and reserve some of your chopped apples to top your cupcakes.
If you are out of store-bought buttermilk, add two tablespoons of white vinegar to whole milk allowing it to sit for 10-15 minutes. The milk will start to sour and thicken up. Voila! You will have buttermilk.
This is a thick batter recipe. Do not fret!
● One stick of unsalted butter at room temperature (do not use shortening it will not yield the same results)
● 1 cup light brown Sugar
● 1⁄2 cup heavy cream
In a saucepan, melt your butter and brown sugar until it became golden brown and thickens up. Slowly add your ½ cup heavy cream and turn the stove off and remove from the stove to avoid burning. The caramel will thicken as it cools. I usually pour my caramel sauce into a mason jar for easy use.
Cream Cheese Frosting
● (1) 8-ounce package cream cheese
● Two sticks unsalted butter room temperature
● 4-6 cups powdered sugar
● One teaspoon salt
● 4-6 tablespoons milk or water
- One teaspoon of vanilla extract
I love cream cheese buttercream. Cream cheese is rich, flavorful, and very creamy. With a standing or handheld mixer, combine your cream cheese and butter beat until it’s fluffy. Slowly add in your powdered sugar, rotating with your milk or water. Add in your vanilla extract. You will want to whip your buttercream until you reach your desired consistency.
This recipe yields 12-14 cupcakes.
If you want to make substitutions to make this vegan please do and comment below how it turned out.