ucalorie If you’re craving a dessert that combines the flavors of fall in a moist, delicious cupcake, this Caramel Apple Cupcake recipe is exactly what you need. Infused with the sweetness of ripe apples, a dash of cinnamon, and topped with decadent caramel, these cupcakes are a true indulgence. Perfect for fall parties, family gatherings, or simply satisfying your sweet tooth, these cupcakes offer a burst of flavors that everyone will love. Let’s dive into the recipe and the tips for making these cupcakes stand out!
Ingredients for Caramel Apple Cupcake
To make these cupcake, you’ll need the following ingredients. Each element contributes to the overall texture and flavor, creating a well-balanced treat.
For the Cupcake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup peeled, finely diced apples (preferably a tart variety like Granny Smith)
the Caramel Frosting:
- ½ cup unsalted butter
- 1 cup brown sugar (packed)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Pinch of salt
For the Garnish:
- Extra caramel sauce (for drizzling)
- Apple slices (optional)
- A sprinkle of cinnamon (optional)
Instructions for Caramel Apple Cupcake
1: Preheat the Oven and Prepare the Cupcake Pan
First, preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners to prevent sticking. This step will ensure that the cupcakes bake evenly and are easy to remove once they cool.
2: Mix Dry Ingredients
In a medium-sized bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Sifting helps aerate the flour and evenly distributes the leavening agents, which will make your cupcakes light and fluffy.
3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar. Using a hand mixer or stand mixer, beat the mixture on medium speed for about 2–3 minutes until light and fluffy. This step is essential because it helps to incorporate air into the batter, resulting in a tender cupcake.
4: Add Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Once both eggs are fully incorporated, add the vanilla extract and continue mixing until combined. The vanilla enhances the flavor and gives a nice aromatic base to the cupcake.
5: Incorporate the Dry Ingredients and Sour Cream
Alternate adding the dry ingredients and sour cream to the butter mixture. Start by adding a third of the dry ingredients, mixing until just combined, followed by half of the sour cream. Repeat this until all the dry ingredients and sour cream have been incorporated. Make sure not to overmix the batter, as this can result in dense cupcakes.
6: Fold in Apples
Gently fold in the finely diced apples. The apples add moisture and texture to the cupcakes, making them soft and flavorful. Be careful not to overmix so that the apples are evenly distributed without breaking down.
7: Fill the Cupcake Liners
Spoon the batter evenly into the cupcake liners, filling each about 2/3 full. This will leave room for the cupcakes to rise and bake properly without spilling over.
8: Bake the Cupcakes
Place the muffin pan in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so check around the 18-minute mark to ensure they don’t overbake.
9: Cool the Cupcakes
Once the cupcakes are done, remove them from the oven and allow them to cool in the pan for 5 minutes. Afterward, transfer the cupcakes to a wire rack to cool completely. This step ensures the cupcakes won’t melt the frosting when it’s applied.
10: Prepare the Caramel Frosting
While the cupcakes are cooling, prepare the caramel frosting. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and bring to a gentle simmer. Stir constantly for about 2–3 minutes, allowing the sugar to dissolve and the mixture to thicken slightly.
Once the mixture has thickened, remove it from the heat and stir in the heavy cream and vanilla extract. Let the mixture cool for 5 minutes. Then, whisk in the powdered sugar and salt until smooth. The frosting should be thick enough to spread but still soft enough to pipe.
11: Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously with the caramel frosting. You can either spread the frosting with a spatula or use a piping bag for a more decorative finish. Be sure to cover the top of each cupcake with a nice swirl of frosting.
12: Garnish and Serve
Drizzle additional caramel sauce over the frosted cupcakes for an extra indulgent touch. For added texture and visual appeal, garnish with thin apple slices and a sprinkle of cinnamon.
Calorie Breakdown for Caramel Apple Cupcake
The following breakdown assumes the recipe yields 12 cupcakes. Note that the calorie counts may vary depending on specific ingredient brands, portion sizes, and preparation methods. These values are based on standard measurements and commonly used ingredients.
Cupcake (per serving)
For the Cupcake:
- All-purpose flour (1 ½ cups): 684 calories
- Baking powder (1 teaspoon): 2 calories
- Baking soda (½ teaspoon): 0 calories
- Ground cinnamon (½ teaspoon): 3 calories
- Ground nutmeg (¼ teaspoon): 1 calorie
- Salt (½ teaspoon): 0 calories
- Unsalted butter (½ cup): 810 calories
- Granulated sugar (1 cup): 774 calories
- Eggs (2 large): 140 calories
- Vanilla extract (1 teaspoon): 12 calories
- Sour cream (½ cup): 120 calories
- Apple (1 cup, diced): 80 calories
Total for Cupcake Batter (approx.): 2,626 calories
Per cupcake (1/12th of batter): 219 calories
Caramel Frosting (for 12 cupcakes)
- Unsalted butter (½ cup): 810 calories
- Brown sugar (1 cup, packed): 829 calories
- Heavy cream (¼ cup): 103 calories
- Vanilla extract (1 teaspoon): 12 calories
- Powdered sugar (2 cups): 960 calories
- Pinch of salt: negligible calories
Total for Caramel Frosting: 2,714 calories
Per cupcake (1/12th of frosting): 226 calories
Garnishes (optional)
- Caramel sauce (1 tablespoon per cupcake): 60 calories
- Apple slices (optional, 2 thin slices): 10 calories
- Cinnamon sprinkle (negligible): 0 calories
Total Calorie Breakdown per Cupcake
- Cupcake: 219 calories
- Caramel Frosting: 226 calories
- Caramel Sauce Garnish: 60 calories (if used)
- Apple Garnish: 10 calories (if used)
Total per Cupcake (with caramel sauce and apple garnish): 515 calories
This detailed breakdown provides a full nutritional profile for each cupcake, including the batter and frosting. If you skip the garnishes, the cupcake alone comes out to approximately 445 calories per serving.
Tips for this cupcake
- Use Fresh Apples: Fresh, crisp apples are key to achieving the best flavor and texture in your cupcakes. Avoid using overly ripe or mushy apples.
- Make It Moist: The sour cream in the batter helps create a moist cupcake. If you don’t have sour cream, you can substitute with plain yogurt for similar results.
- Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix just until incorporated. Overmixing can cause the cupcakes to be dense and tough.
- Caramel Sauce: If you want to make homemade caramel sauce, you can easily do so by melting sugar and butter together, but store-bought sauce also works perfectly for this recipe.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature. Frost them just before serving for the best results.
Can I use a different frosting?
Absolutely! If you prefer, you can use cream cheese frosting or even whipped cream as an alternative to caramel frosting. Just keep in mind that the caramel flavor is what makes these cupcakes special.
What kind of apples are best for this recipe?
Tart apples, like Granny Smith or Honeycrisp, work well in this recipe. They balance the sweetness of the frosting and provide a nice texture.
