Caramel Apple Cupcakes Recipe

Name: Caramel Apple Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 ½ teaspoons Saigon cinnamon; ½ teaspoon kosher salt; ½ cup unsalted butter, melted and cooled; 1 cup sugar; 4 large eggs; 1 teaspoon vanilla extract; ¾ cup low-fat buttermilk; 1/8 teaspoon Saigon Cinnamon; ¼ cup superfine sugar; 1 medium apple, diced {Granny Smith or other sour apple}; ¼ cup light brown sugar, packed; ½ small lemon, juiced; 1/8 teaspoon Saigon cinnamon; ½ teaspoon cornstarch; 1 cup butter, softened; 2 cups confectioner sugar [more if needed to thicken]; 2 teaspoons cream; ½ - 2/3 cups cooled salted caramel

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 ½ teaspoons Saigon cinnamon
½ teaspoon kosher salt
½ cup unsalted butter, melted and cooled
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
¾ cup low-fat buttermilk
1/8 teaspoon Saigon Cinnamon
¼ cup superfine sugar
1 medium apple, diced {Granny Smith or other sour apple}
¼ cup light brown sugar, packed
½ small lemon, juiced
1/8 teaspoon Saigon cinnamon
½ teaspoon cornstarch
1 cup butter, softened
2 cups confectioner sugar [more if needed to thicken]
2 teaspoons cream
½ - 2/3 cups cooled salted caramel

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 12 cupcakes

Instructions

In a small saucepan combine all the ingredients through cinnamon for the apple compote. Taste and adjust sugar or lemon juice as needed. Add the cornstarch and stir to mix. Set over medium heat until it comes to a boil, stirring frequently until the apples begin releasing their juices. You don’t want the cornstarch to burn.
Reduce the heat low and simmer for 15-25 minutes or until the apples are crisp tender and the sauce has thickened. Remove from heat and cool.
Preheat the oven 350°. Line 12 standard muffin tins with cupcake liners.
Whisk flour, baking powder, cinnamon and salt together in a medium bowl and set aside.
Beat together the butter and sugar on medium-high speed until thick. Add the eggs one at a time, beating well after each addition. Add the vanilla with the last egg. Scrape down the sides of the bowl between each addition.
Alternately add flour and buttermilk in three additions on low speed beginning and ending with flour, scraping down the sides of the bowl as needed. You want to stop mixing as soon as the last flour has disappeared.
Scoop or pour the batter into the liners ¾ full. I use a large cookie scoop for this task and it works beautifully. Sprinkle generously with cinnamon sugar.
Bake in preheated oven for 15-20 minutes. I always start checking at 12 because I’m not a fan of dry baked goods. The cupcakes are done when a toothpick, inserted into the center, comes out with a few clinging crumbs but no wet smears!
Remove from tins immediately and let cool on a wire rack. They must be completely cool before frosting.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until combined, then add cream and continue to beat until light and fluffy. Slowly pour caramel into frosting and beat until combined. If the frosting is too loose, then add a bit more powdered sugar. Taste as you go!
Cut a large piece out of the middle of each cupcake and place it beside it. You will lose a little cinnamon sugar but it’s okay. Fill each hole 2/3 of the way full with compote. Place the cut out cake back on top of the hole. It will stick up a little bit. This is fine, the frosting will hide it.
Frost. You can either pipe or spread the frosting on your cupcakes.