Caramel Apple Cupcakes

Caramel Apple Cupcakes

Cupcakes:

1 1/2 cups sugar

1 cup vegetable oil

3 eggs

2 cups flour

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. vanilla

1/2 tsp. salt

3 cups Granny Smith apples, peeled and diced

1 1/2 cup toasted and chopped walnuts, divided

1 jar store bought caramel sauce

Preheat oven to 350 degrees.

Line muffin pans for 24 cupcakes.

In a saute pan saute the apples and 1/2 cup sugar until caramelized. Set aside and allow to cool.

In a large bowl , beat the 1 cup sugar, oil and eggs on low until blended. Add the flour, cinnamon, baking soda, vanilla and salt; beat on low just until blended. Stir in caramelized apples and 1 cup nuts.

Divide equally among the muffin cups. Bake 30-35 minutes or until toothpick inserted in the center comes out clean. Careful not to over bake. Cool 10 minutes in pan and then remove from pan to cool completely. Frost once cooled.

Cinnamon Cream Cheese Frosting:

1 (8oz.) package cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. vanilla

2 tsp. cinnamon

2-3 tsp. milk

4 cups powdered sugar

3 peeled and cored apple sliced into 24 slices

2 tablespoons brown sugar

1 tablespoon butter

Saute the apple, butter and brown sugar until caramelized. Set aside to cool completely.

In a bowl of a stand mixer, beat all the ingredients smooth and fluffy.

Pipe frosting onto the cupcakes. Place a caramelized apple slice on top of each cupcake. Sprinkle with nuts and drizzle store bought caramel sauce over the top.

Cupcakes:

1 1/2 cups sugar

1 cup vegetable oil

3 eggs

2 cups flour

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. vanilla

1/2 tsp. salt

3 cups Granny Smith apples, peeled and diced

1 1/2 cup toasted and chopped walnuts, divided

1 jar store bought caramel sauce

Preheat oven to 350 degrees.

Line muffin pans for 24 cupcakes.

In a saute pan saute the apples and 1/2 cup sugar until caramelized. Set aside and allow to cool.

In a large bowl , beat the 1 cup sugar, oil and eggs on low until blended. Add the flour, cinnamon, baking soda, vanilla and salt; beat on low just until blended. Stir in caramelized apples and 1 cup nuts.

Divide equally among the muffin cups. Bake 30-35 minutes or until toothpick inserted in the center comes out clean. Careful not to over bake. Cool 10 minutes in pan and then remove from pan to cool completely. Frost once cooled.

Cinnamon Cream Cheese Frosting:

1 (8oz.) package cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. vanilla

2 tsp. cinnamon

2-3 tsp. milk

4 cups powdered sugar

3 peeled and cored apple sliced into 24 slices

2 tablespoons brown sugar

1 tablespoon butter

Saute the apple, butter and brown sugar until caramelized. Set aside to cool completely.

In a bowl of a stand mixer, beat all the ingredients smooth and fluffy.

Pipe frosting onto the cupcakes. Place a caramelized apple slice on top of each cupcake. Sprinkle with nuts and drizzle store bought caramel sauce over the top.

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