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Caramel Apple Cupcakes with Salted Caramel Cream Cheese Frosting Recipe

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4.1 from 34 reviews

Delightfully moist and flavorful caramel apple cupcakes topped with a luscious caramel cream cheese frosting. These cupcakes feature a perfect blend of warm spices, grated apple for natural sweetness and moisture, and a rich homemade salted caramel sauce. Perfect for fall gatherings or any time you want a comforting, sweet treat with a touch of elegance.

  • Total Time: 52 minutes
  • Yield: 12-14 cupcakes

Ingredients

Salted Caramel Sauce

  • 1 cup granulated sugar (200 grams)
  • 6 tablespoons unsalted butter (85 grams), cut into about 6 cubes
  • 1/2 cup whipping cream (120 ml)
  • 1/4 teaspoon coarse salt (or up to 1/2 teaspoon)
  • 1 teaspoon vanilla extract

Apple Cupcakes

  • 1 1/2 cups all-purpose flour (188 grams)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams), melted
  • 1/2 cup brown sugar (105 grams), packed
  • 1/3 cup granulated sugar (67 grams)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 6 tablespoons milk (90 ml) (2% used)
  • 1 1/3 cup grated apple (about 1 large apple, peeled and grated)

Caramel Cream Cheese Frosting

  • 3/4 cup unsalted butter (168 grams), somewhat softened
  • 2 ounces cream cheese (56 grams), full-fat, brick style
  • 2-3 cups powdered sugar (220-330 grams)
  • 1/2 cup salted caramel sauce (120 ml), fully cooled
  • 1/4 teaspoon salt (optional, as needed)

Instructions

  1. Make Salted Caramel Sauce: Add the sugar to a medium saucepan over medium heat. Occasionally stir the sugar with a rubber spatula or wooden spoon until the sugar melts, forming an amber smooth liquid without lumps.
  2. Add Butter: Once the sugar is melted, add the butter cubes. The mixture will bubble; stir carefully until the butter has fully melted and combined with the sugar.
  3. Incorporate Cream: Remove from heat and whisk in the whipping cream thoroughly. Return to heat and whisk continually until the caramel is a smooth, uniform liquid with no visible butter separation.
  4. Finish Caramel: Remove from heat and whisk in coarse salt and vanilla extract. Let the sauce cool fully before use.
  5. Prepare Cupcakes: Preheat the oven to 350°F (180°C) and line a 12-cavity muffin tin with paper liners.
  6. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
  7. Mix Wet Ingredients: In a large bowl, whisk together melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and no lumps remain.
  8. Add Milk and Apple: Whisk in the milk and grated apple to the wet mixture thoroughly.
  9. Combine Mixtures: Gradually whisk the dry ingredients into the wet ingredients until fully incorporated without flour streaks or lumps.
  10. Fill Cupcake Liners: Spoon the batter into muffin liners filling each 2/3 to 3/4 full to avoid overflow and sinking during baking. This yields 12-14 cupcakes.
  11. Bake Cupcakes: Bake in the center of the oven for 21-23 minutes, until tops are set and a toothpick inserted in the center comes out clean.
  12. Cool Cupcakes: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  13. Make Frosting: Beat softened butter in a large bowl until smooth. Add cream cheese and beat until fully combined.
  14. Add Powdered Sugar and Caramel: Beat in 1 1/2 cups powdered sugar until incorporated. Mix in 1/2 cup fully cooled salted caramel sauce ensuring the caramel is not warm to prevent separation.
  15. Adjust Sweetness: Gradually beat in remaining powdered sugar about 1/2 cup at a time until desired sweetness and consistency are reached. Optionally, add a pinch of salt to enhance salted caramel flavor.
  16. Frost Cupcakes: Frost the cooled cupcakes using a knife or a piping bag fitted with a 1M tip, swirling from the outer edges to the top.
  17. Garnish: Optionally, drizzle additional salted caramel sauce over the frosted cupcakes using a small bag as a piping tool for an extra indulgent touch.

Notes

  • Ensure the salted caramel sauce is fully cooled before adding to frosting to prevent melting and separation.
  • Do not overfill cupcake liners; filling 2/3 to 3/4 full avoids overflow and sunken centers.
  • Use fresh, peeled apples for the best texture and sweetness in the cupcakes.
  • The frosting sweetness can be adjusted by the amount of powdered sugar added.
  • Store leftover cupcakes in an airtight container in the refrigerator due to the cream cheese frosting.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/caramel-apple-cupcakes-with-salted-caramel-cream-cheese-frosting-recipe/