Caramel Apple Pie Cupcakes

When it comes to desserts that evoke a sense of warmth and nostalgia, few can rival the classic apple pie. Its comforting aroma and rich flavors are synonymous with home and family gatherings. Now, imagine that same beloved taste transformed into a cupcake—introducing Caramel Apple Pie Cupcakes. This delightful fusion combines the essence of traditional apple pie with the convenience and charm of a cupcake, making it an irresistible treat for any occasion.

Indulge in the warmth of fall with these Caramel Apple Pie Cupcakes, a sweet twist on the classic dessert. Each moist cupcake is filled with gooey caramel and fresh Granny Smith apples, creating a delightful flavor combination that evokes cozy memories. Topped with creamy frosting and a drizzle of caramel, these cupcakes are perfect for any celebration or casual gathering. Experience the joy of baking and share these charming treats with loved ones.

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Ingredients

For the cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 tsp vanilla extract

½ cup whole milk

1 cup peeled and diced apples (Granny Smith is a great choice)

1 tsp cinnamon

For the caramel filling:

1 cup caramel sauce (store-bought or homemade)

For the apple pie topping:

1 cup peeled and diced apples

1 tbsp lemon juice

1 tbsp brown sugar

½ tsp cinnamon

½ tbsp butter

For the frosting:

1 cup unsalted butter, softened

3 cups powdered sugar

½ tsp vanilla extract

2-3 tbsp heavy cream

Drizzle of caramel sauce for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

Prepare the Cupcake Batter:

- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

- Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined.

- Gently fold in the diced apples and cinnamon.

Bake the Cupcakes:

- Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

- Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prepare the Caramel Filling:

- While the cupcakes cool, prepare the caramel filling. Use a small paring knife to cut a small cone shape from the top of each cupcake.

- Fill the hollow with the caramel sauce.

Make the Apple Pie Topping:

- In a small skillet over medium heat, melt the butter. Add the diced apples, lemon juice, brown sugar, and cinnamon. Cook for about 5-7 minutes, until the apples are tender but not mushy. Remove from heat and let cool.

Prepare the Frosting:

- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Add the vanilla extract and 2 tablespoons of heavy cream, beating until light and fluffy. If the frosting is too stiff, add more cream as needed.

Assemble the Cupcakes:

- Pipe or spread the frosting onto the cooled cupcakes. Top each frosting layer with a spoonful of the sautéed apple pie mixture.

Garnish:

- Drizzle caramel sauce over the frosted cupcakes for a delightful finish.

Serve & Enjoy:

- Serve the Caramel Apple Pie Cupcakes at room temperature or chilled for a delicious dessert experience!

Prep Time: 25 minutes | Total Time: 1 hour | Servings: 12