Description
Caramel Apple Cupcakes are a delightful treat that combines the flavors of sweet caramel and fresh apples, perfect for any occasion, especially during the fall season.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Granulated sugar: 1 cup (200 g)
- Brown sugar: 1 cup (packed, 220 g)
- Baking powder: 1 teaspoon (5 g)
- Baking soda: 1 teaspoon (5 g)
- Salt: 1/2 teaspoon (2.5 g)
- Ground cinnamon: 1 teaspoon (2.5 g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Vanilla extract: 2 teaspoons (10 ml)
- Diced apples: 1 cup (about 2 medium apples)
- Caramel sauce: for drizzling (about 1/2 cup, 120 ml)
Instructions
- Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, beat the eggs, then add the vegetable oil and vanilla extract, stirring until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined, then fold in the diced apples.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, checking for doneness with a toothpick.
- Prepare the caramel frosting while the cupcakes bake, either using store-bought or homemade caramel sauce.
- Once cooled, drizzle the caramel sauce over the cupcakes for a beautiful presentation.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- For a vegan adaptation, replace eggs with flaxseed meal or applesauce and use plant-based oil.
- Store leftover cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Caramel Apple Cupcakes, dessert, fall recipes, baking