Salted Caramel Apple Cupcakes Recipe

Salted Caramel Apple Cupcakes are the tastiest way to use up apples! Salted caramel oozes over apple cupcakes that are topped with apple-infused icing. These are irresistible!

Salted Caramel Apple Cupcakes

Warning: I'm about to unleash an abnormal amount of apple recipes here on Pip and Ebby. I have a thing for baking and cooking with apples, the same way I have a thing for watching scary movies in the fall. My boys are back at school this week, so I've had extra time to be in the kitchen. The apples in my fruit bowl were staring me down, so my only option was to dust off my apple peeler/corer and get busy! These Salted Caramel Apple Cupcakes were the first things to come out of my apple frenzy and ohhhhhh my goodness I started off on a good note. They are absolutely, insanely delicious. And easy! Be ready to knock people's socks off with these babies.

Salted Caramel Apple Cupcakes

A few notes about Salted Caramel Apple Cupcakes:

- Fill the cupcake liners 2/3 full with the batter and do not go past this point or your cupcakes will grow muffin tops.

- Freeze-dried apples (for the icing) can be found at Wal-Mart and they are either sitting out by the fruit or tucked back on the shelves next to the dried fruit/raisins.

- Use two different types of apples for a more complex flavor (one tart, one sweet!).

- Make sure the milk used in the recipe is at room temperature. If you don't make time for this, microwave it straight from the fridge for 30 seconds.

- Assemble the cupcakes as close to serving as possible and sprinkle the salt over the tops just before hungry hands start reaching for them.

Salted Caramel Apple Cupcakes

So I confessed to being apple-obsessed and I'll prove it to you by sharing some of my favorite apple recipes with you:

Salted Caramel Apple Cookies
Apple Pie Bars
Appledoodles
Apple Pie Monkey Bread
Apple Pie Bread
Easy Apple Pie

..just to name a few! No shame here.

Salted Caramel Apple Cupcakes

Now please tell me I'm not the only one. Raise your hand if you love apples as much as I do and then leave me a comment. I gotta know I'm not alone.

Salted Caramel Apple Cupcakes

Enjoy these ooey-gooey, moist, flavor-packed, apple-infused Salted Caramel Apple Cupcakes and have a wonderful weekend!

Salted Caramel Apple Cupcakes
Yield: 15

Salted Caramel Apple Cupcakes

prep time: 30 minscook time: 40 minstotal time: 70 mins

This is the best way to use up apples! Salted caramel sits on top of apple cupcakes and apple icing.

ingredients:

CUPCAKES
  • 1/2 cup salted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (at room temperature)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 2 medium apples, cored, peeled and chopped
ICING
  • 3 cups confectioners' sugar
  • 1/4 cup apple powder (place freeze-dried apples in a ziploc bag and pound with a heavy spoon until powder forms)
  • 6 tablespoons apple juice
TOPPING

instructions:

MAKE THE CUPCAKES
  1. Preheat oven to 350°F and line a cupcake tin with liners. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugars, eggs and vanilla extract and beat on medium-low speed until creamy. Add the milk and mix until just combined (batter will be runny).
  2. In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Fold in the apples.
  3. Spoon the batter into the cupcake liners so each is 2/3 of the way full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the centers comes out clean. Let cool. Repeat with remaining batter.
MAKE THE ICING
  1. In a large bowl, combine (using whisk attachments) the confectioners' sugar, apple powder and apple juice. Mix on medium speed until smooth.
ASSEMBLE THE CUPCAKES
  1. Spread the icing over the tops of the cupcakes. Drizzle the caramel sauce over the top and sprinkle with coarse sea salt. Refrigerate until ready to serve.
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