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Salted Caramel Apple Cupcakes Recipe
Don't let Fall pass by without enjoying this incredible Salted Caramel Apple Cupcakes Recipe! This delicious cupcake is always the hit of the party!
Prep Time
40
minutes
mins
Cook Time
20
minutes
mins
Cooling Time
1
hour
hr
Total Time
2
hours
hrs
Course:
Dessert
Cuisine:
American
Keyword:
cupcake, cupcake decorating, cupcakes, Fall
Servings:
12
Ingredients
Ingredients for the Cupcakes:
1
cup
Apple Mush
recipe to follow {2 apples needed}
2
cups
All-purpose Flour
1/2
cup
Sugar
1
teaspoon
Ground Ginger
1
teaspoon
Cinnamon
1/8
teaspoon
Nutmeg
1
teaspoon
Baking Soda
1/4
teaspoon
Salt
2
large eggs
1/2
cup
Canola Oil
1/4
cup
Apple Juice
1
teaspoon
Vanilla
Ingredients for the Caramel Frosting:
1/2
cup
Unsalted Butter
1
cup
Packed Brown Sugar
1/2
cup
Light Corn Syrup
6
oz
Sweetened Condensed Milk
1
tablespoon
Heavy Cream
1
teaspoon
Vanilla
1/2
teaspoon
Salt
Instructions
To Make the Apple Mush:
Preheat oven to 350 degrees.
Rinse and core 2 apples.
Place them in an ovenproof baking dish with a 1/4 inch of water and bake for 40 minutes, or until soft.
Remove the apples from the oven and let cool slightly.
Remove the peel and smash the apples with a potato masher.
Measure out one cup, set aside, and allow to cool.
To Make the Cupcakes:
In a medium bowl, combine the Flour, Sugar, Ginger, Cinnamon, Nutmeg, Baking Soda, and Salt, and whisk to combine.
Crack the eggs in your stand mixer, fitted with the paddle attachment. Whisk slightly to break the yolks.
Add in the Oil, Apple Juice, Vanilla and Cooled Apple Mush, and mix on LOW to combine.
Gradually add in the dry ingredients, in 3 batches, with the mixer on LOW until incorporated but not over-mixed.
Scoop into your cupcake liners, filling 3/4 full to create a nice dome.
Bake for 20 minutes at 350 degrees, rotating the pans after 15 minutes.
The cupcakes are finished when lightly browned and a toothpick inserted comes out clean.
Let cupcakes cool completely before frosting. {at least 1 hour}
To Make the Caramel Frosting:
Melt the butter over medium heat in a non-stick pan.
Once your butter has melted, stir in the brown sugar until it is completely coated in butter.
Add in corn syrup, continuously stirring and then add the condensed milk. Stir to combine, then slowly pour in the heavy cream.
Boil the caramel, stirring for about 20 minutes until the temperature reaches 248 degrees. It is very important to use your thermometer.
Remove from heat and gently stir in the vanilla and salt.
Transfer to a bowl and continue to stir until the caramel starts to firm, about 2 minutes.
To Frost the Cupcakes:
Using a knife, frost each cooled cupcake with the caramel frosting.
Sprinkle warm caramel with nuts if desired.
Work quickly and use your freezer to help set up the caramel as needed to prevent dripping.
Continue until all cupcakes are frosted.
Top each with a Popsicle stick to give the final “Caramel Apple” look and ENJOY!