caramel cupcakes

Caramel Apple Cupcakes made with a spiced apple cupcake topped with caramel icing. They melt in your mouth and are such a delicious apple dessert idea!

Caramel Apple Cupcakes

(195 grams) all purpose flour

tsp baking powder

cinnamon

nutmeg

tsp salt

(56 grams) unsalted butter, room temperature

(60 milliliters) vegetable oil

(52 grams) sugar

(112 grams) packed brown sugar

tsp vanilla extract

tbsp (43 grams) sour cream

eggs

(180 milliliters) milk

apple

(280 grams) unsalted butter, room temperature

(575 grams) powdered sugar

caramel sauce

caramel sauce, for drizzling

Apple slices,

Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.

Combine the flour, baking powder , cinnamon, nutmeg and salt in a medium sized bowl and set aside.

Add the butter, oil and sugars to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

Add the vanilla extract and sour cream and mix until well combined.

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Add half of the dry ingredients to the batter and mix until combined.

Slowly add the milk and mix until well combined. The batter might look a little curdled, but that’s ok.

Add the remaining dry ingredients and mix just until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

Remove cupcakes from the oven and place on a cooling rack to cool.

To make the caramel buttercream, add the butter to a large mixer bowl and beat until smooth.

Carefully add about half of the powdered sugar and mix until smooth and well combined.

Add about 4 tablespoons of the caramel sauce to the frosting and mix until well combined.

Add the remaining powdered sugar and mix until smooth. Add additional caramel sauce as needed to get the right consistency and taste.

Pipe the frosting onto the cupcakes. Decorate with a drizzle of caramel sauce and apple slice

Cupcakes are best when stored well covered in the fridge for 2-3 days. Serve at room temperature.

https://content.jwplatform.com/videos/vPz18i0K.mp4

Caramel Apple Cupcakes made with a spiced apple cupcake topped with caramel buttercream. They melt in your mouth and are such a delicious apple dessert idea!

These tender and flavorful brown butter cupcakes are topped with nutty brown butter buttercream and homemade salted caramel.

Brown Butter Cupcakes with Salted Caramel

sugar

unsalted butter

heavy cream

flaky sea salt (more

brown butter (melted)

eggs (room temperature)

vanilla extract

almond extract

cake flour (substitute all purpose flour)

almond flour (substitute all purpose flour)

baking powder

salt

milk

brown butter (room temperature)

salted caramel (cooled to room temperature)

milk (more

I highly recommend making the salted caramel and the brown butter for the buttercream the night before so that they both have time to fully cool!

Warning: do not walk away from your caramel because it will probably burn the second you walk away from it (trust me).

In a heavy bottomed saucepan over medium heat, add the sugar and stir every 1-2 minutes or so until it begins to melt (the sugar will start to clump up before melting).

Once the sugar is completely melted and smooth (it should be an amber color), immediately remove from the heat and stir in the butter until combined (don’t be scared if it bubbles a lot).

Add in the heavy cream and salt and mix until fully combined and smooth. It won&#39;t want to combine at first, but just keep stirring and it will come together.

Pour the caramel into a heavy glass jar to cool to room temperature. Can be stored in the fridge for up to a month!

If you make the caramel the night before, it can sit covered at room temperature overnight so that it&#39;s a nice pourable consistency.

Salted Caramel

Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.

Whisk the cake flour, almond flour, baking powder, and salt together in a large bowl.

In a separate bowl, whisk the brown butter, sugar, eggs, vanilla, and almond extract together until combined.

Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined. The batter will be thin.

Pour about 1/4 cup of batter into each cupcake liner (they should be about halfway full).

Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.

Remove from pan and let cool on wire rack.

Let cupcakes cool completely before frosting.

Cupcakes

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter until smooth.

Add in the powdered sugar 1/2 cup at a time until fully combined and smooth.

Set the mixer to low speed and slowly drizzle in the salted caramel until it&#39;s fully incorporated into the buttercream. Then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.

If needed, add in milk 1 teaspoon at a time until desired consistency is reached.

Frost cooled cupcakes. I used a Wilton 1M tip for these photos. Then drizzle with extra salted caramel.

Salted Caramel Buttercream

Caramilk Chocolate Cupcakes are soft and fluffy chocolate cupcakes filled with a caramilk ganache and topped with a caramilk buttercream.

Caramilk Chocolate Cupcakes

Cup Dutch Process Cocoa Powder ((47.5 grams))

Cup Boiling Water ((250 milliliters))

Cup Butter, Softened ((110 grams))

Cup Caster Sugar ((200 grams))

Large Eggs

tsp Vanilla Extract

1 and 1/3 Cups All Purpose Flour ((170 grams))

tsp Baking Soda

tsp Baking Powder

1 and 1/2 Cups Caramilk Chocolate ((300 grams))

Cup Cream ((125 milliliters))

Cup Caramilk Chocolate, Melted ((200 grams))

Cup Milk ((68 milliliters))

Cups Icing Sugar ((360 grams))

Pieces Caramilk Chocolate for decorating (Optional)

Preheat oven to 180°C (350°F) and line a 12 piece muffin tray.

Mix the cocoa and boiling water together until the cocoa has dissolved. Place in the fridge to cool.

Cream the butter and sugar together.

Add eggs one at a time, beating well after each addition.

Mix the flour, baking soda and baking powder together.

With the mixer on, add a 1/3 of the flour mixture to the butter mixture. Then add a 1/3 of the cocoa mixture. Continue alternating between the two, always beginning and ending with flour mixture. Stir in the vanilla extract.

Spoon the mixture evenly between the muffin cases and place in the oven for 15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.

Place them on a tray to cool completely.

Heat the cream until nearly boiling point over a medium heat. Remove from heat and pour over the caramilk chocolate in a bowl.

Stir until smooth. Allow to cool.

Hollow out the middle of each cupcake and spoon the caramilk ganache into the middle of each and set aside.

Caramilk Ganache;

Place the softened butter in a bowl and beat until smooth.

Add in half the icing sugar and the melted chocolate and beat until smooth.

Add in the remaining icing sugar and beat.

Add in the milk one tablespoon at a time until you have a stiff but spreadable consistency.

Using a piping bag and a nozzle attached (any nozzle you want for whatever design you desire), pipe the buttercream onto each cupcake. Decorate with two pieces of the caramilk chocolate on top of each cupcake if you wish.

Caramilk Buttercream;

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