Sprinkles Copycat Triple Cinnamon Cupcakes. It also has a wonderful apple filling (which is very caramel-y), if you’re interested in trying that one. 🎁🎄As of last night we SOLD OUT of. Fingers crossed Randy doesn’t get sick of it! These turned out perfectly!!! I make them with brown sugar and load them up with fall spices like cinnamon, nutmeg, allspice, ginger, and cloves. Pinned! Thank you! You’ll actually be able to see a noticeable difference in the color and texture of the mixture when it’s ready. I had to taste them of course because I don’t want to give my customers anything that doesn’t taste good.  My husband can’t eat yogurt or sour cream. Keywords: caramel cupcakes, caramel desserts, apple cupcakes, apple dessert idea, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. Preheat oven to 325 degrees. She will never live that down. Â, Can I make the cupcakes ahead and freeze and then Frost at a later date. ooo these look wayyy to delicious! I was in charge of desserts. Beat your butter until smooth, then add about half of the powdered sugar. haha I love everything about these — caramel apples are some of my favorite things. This month’s ingredient was apples. Your pipping is perfection! Thanks for the pin!  Thanks!Â. Caramel Apple Pecan Layer Cake I’m glad you enjoyed the recipe! Thanks, David!!! I halved the frosting recipe and was able to pipe all my cupcakes and still had leftovers. Yup, you got it! Notify me via e-mail if anyone answers my comment. You can either pipe or spread the frosting on your cupcakes. As mentioned before, these cupcakes use the creaming method. Peach Crisp Cupcakes with Vanilla Bean Swiss Meringue Buttercream! Great recipe otherwise, everyone loved them and i’ve had two people ask me for it! You won’t be disappointed! These Caramel Apple Cupcakes are a moist cinnamon cake filled with a spiced apple compote and are frosted with an easy salted caramel buttercream! We recently had a family reunion/picnic. Would it be a huge mess, or too much Carmel?Â. I always start checking at 12 because I’m not a fan of dry baked goods. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. We’ll have to make that happen sometime! Preheat the oven to 350 F and line a 12-cup muffin tin with cupcake liners. This post may contain affiliate links. 😉. Caramel Apple Blondie Cheesecake In a large microwave-safe bowl, melt butter in the microwave in 20 second increments until melted. There are actually several main varietals of cinnamon, but you can totally use whatever you have on hand! I’m so glad to hear that! Frost. These Apple Spice Cupcakes with Caramel Sauce are a delicious fall treat! Made about 2 dz and they just disappeared in a couple of minutes. […]. Can I use store bought caramel ice cream topping as the caramel sauce? Finally, you’ll fold in your chopped apples. Jump to Recipe Print Recipe. I decided on taking all cupcakes. However, as pretty as I can get my cupcakes, that's how ugly my carmel apples turn out every year. Slowly add the milk and mix until well combined. Those swirls are magnificent! Lindsey, these are stunning cupcakes!! So today’s recipe is actually an update of a recipe from back in 2015. Caramel Apple Cupcakes If there’s one thingRead More They didn’t order a specific type. 🙂, Thanks, Kristine!! Which is why only 3 are decorated! I might start a business. Preheat the oven to 350° Fahrenheit. I’ve made them once before they were amazing! If it was too thick for you though, adding the milk is how I’d thin it out. These would totally win on Cupcake Wars, and yes, “compote” is such a fancy way of saying pie filling. so inventive and creative! So glad you’re happy with them! Increase mixer … I had leftover icing which I froze. They said “she likes caramel.” So I did a search for recipes and came across these. Add in the sugar, eggs, and vanilla and combine. Fluffy apple-spiced cupcakes topped with a smooth and silky caramel swiss meringue buttercream! Also cupcakes, need them, want them, must have them. Buttermilk has a way of doing this. Remove cupcakes from the oven and place on a cooling rack to cool. Thanks, Alice! Alternately add flour and buttermilk in three additions on low speed beginning and ending with flour, scraping down the sides of the bowl as needed. In a medium-sized bowl, sift together the flour, baking powder, cinnamon, ginger and salt. Serve at room temperature. I’m overjoyed that you’ve stopped by! Pinning, to say the least. The only problem I have around here is a husband who is digging in the back of the fridge to get at my secret caramel stash! It’s a lightly spiced cinnamon brown sugar apple pie filling, that made my kitchen smell better than any candle could have! Thanks! Caramel Apple Cupcakes are supermoist and so easy! If I could get my cupcakes to look half as good as yours, I’d be in business. 2 two lb. Save my name, email, and website in this browser for the next time I comment. Loaded with apple and caramel flavor throughout, this cupcake will not disappoint! Remove from tins immediately and let cool on a wire rack. While you don’t really need to hear all about every ingredient, I thought I’d highlight the more significant ones: Naturally, this buttercream has plenty of butter in it. Taste and adjust sugar or lemon juice as needed. Lindsay, Fill a small bowl with 2 tablespoons cinnamon and set aside. If I use cake flour will these still turn out and hold the weight of the apples and frosting? I hope you enjoy them! Caramel apple cupcakes are soft cupcakes flavored with apples and caramel in both the cupcake and the buttercream frosting. You could still use the caramel frosting from the cupcakes, if you wanted. Yes, you can store them at room temperature for the day. My cooking this time of year, though, is so much more prosaic because I am so short on tim. Every time I make these people fall in love! Also, would the cake fair well if it was left out at room temperature for several hours-overnight? I do love me some cupcakes! I am in LOVE! Do you need 8 cups.Â. You could try poking the cupcake with some small holes and brushing some caramel on top to let that soak in. Yes, that’s correct. Amazing Caramel Apple Cupcakes When the frosting is chilled, and the cupcakes are completely cool, place the frosting in a pastry bag with the large star tip, and starting on the outer edge, pipe the frosting onto the cupcakes swirling up to a point. I’m glad that you can get paid for your work, but wow, there are just so many ads. Now that you know just how thick your powdered sugar is, you can add more caramel sauce until you have both the consistency and flavor you want. Don’t skimp on that time! They were very tasty, moist and I received a few compliments so far. … You are in good company with the chicken…I make it at least once a week! They melt in your mouth and are such a delicious apple dessert idea! I love caramel apples but caramel apple cupcakes sound way better! Everyone needs to make these! I’d just double it or so, depending on how much frosting you like to use.  Can I switch out the sour cream for something else? In a large bowl, whisk together the flour, baking powder, cinnamon and salt. These apple cupcakes are favorites every fall in our household. Here’s what you need to make the caramel apple cupcakes: Start by making the cupcakes. These look amazing! It adds air to the batter that helps the cupcakes rise. What kind of apple did you use for the batter, and did you use salted butter for the buttercream as well?  Didn’t use caramel sauce in recipe. Add the eggs one at a time, mixing until mostly combined after each. It’s all the flavors of a caramel apple without the messy eating process. Finally, pipe the frosting onto the cupcakes and decorate them with a caramel drizzle and apple slice.  Can’t wait for the teens at youth group to try them! For the Mini Caramel Apple Candy: Grease an 8×8 inch baking dish. Seriously, the best cupcake ever!!! Can I use regular cinnamon? lol! In a small saucepan, bring cream … The cupcakes are done when a toothpick, inserted into the center, comes out with a few clinging crumbs but no wet smears! i think next time i will cut them down further. That should be fine. For the buttercream; heat the butter over medium low heat, stirring occasionally until it is browned to a caramel color. But I shouldn’t be surprised, because all of your recipes are keepers in my house! Have a great day!! The recipe above says it yields 14-16 cupcakes but in the comments you tell someone it makes 22-24. People keep telling me I need to start a cupcake business…particularly the people in my building. These cupcakes look lush! Easy Caramel Apple Cheesecake I would think it would at least double the yield. This site uses Akismet to reduce spam. 2 D? […] Caramel Apple Cupcakes | American Heritage Cooking […], […] Caramel Apple Cupcakes by American Heritage Cooking are perfect for Fall […], […] Caramel Apple Cupcakes from American Heritage Cooking […], […] 7. Hi! After a long search on Pinterest I found American Heritage Cooking’s Caramel Apple Cupcakes. Would room temperature be fine? They must be completely cool before frosting. Melinda and I thought about it a lot and we settled on caramel apple cupcakes. Wonder if the cooked apple will make them get soggy or go bad. This recipe was a huge hit last weekend! totally trying this! When I made these for the silent auction, I added a cinnamon-apple filling, and the extra one that I did get to try was like taking a bite out of heaven. Your email address will not be published. Look at the surprise inside these cupcakes – I am in love with them! Thanks! I love your frsoting. Once everything was mixed, it was all crumbly. […] no secret that I could live off of cupcakes and salad. With an electric mixer on low speed, beat until moistened and combined, about 30 seconds. After that, you’ll alternate adding your dry ingredients and milk. Thank you, Kelly! Cut a large piece out of the middle of each cupcake and place it beside it. Reply. They should be fine if you use additional milk in place of the sour cream. bags? I always say ridiculous things too! If they didn’t, try chopping them a little smaller. I’m an executive pastry chef in New York City, and this is where I get to share my love of cooking and baking with you! By the way, what number piping tip do you use? Made these as minis. My best friend loves anything apple related – can’t wait to make these for her party this weekend! Add the vanilla extract and sour cream and mix until well combined. Since we recently went to an apple orchard, I had apples in mind and available. In a small saucepan combine all the ingredients through cinnamon for the apple compote. Shouldn’t there be some sort of liquid in the frosting? Reduce the heat low and simmer for 15-25 minutes or until the apples are crisp tender and the sauce has thickened. Place cake mix into a large bowl, and pour in water, vegetable oil, and eggs. 😉 These cupcakes look marvelous Lindsay! I had scrape the sides of the container to get any out!! Add some of the caramel sauce next, then add the remainder of the powdered sugar. The new recipe I posted will be a little lighter. I love making them! love all of your cupcakes! Oh yum! Since the gluten-free boxed mix can taste rather bland on its own, I add some extras; sour cream, butter, vanilla and sometimes a little milk. But I’ve definitely done stuff like that for photos, too. Note, water is not added per box instructions. Thanks! Seriously. Top off these cupcakes with toasted pecans to create a traditional fall favorite. Perfectly spic, ICUMI: I posted a video for THE MOST POPULAR post, Cookie Tins may be sold out, but what kind of frie, SOLD OUT! I’ve been wanting to make something similar to this for a while now and here I see these cupcakes! Do you think you could use a little of the Carmel sauce as a cupcake filling? This site uses cookies to help provide the best user experience. I have about 3.5 cups of frosting leftover and I was generous, frosting similar to those pictured here. Add the eggs one at a time, beating well after each addition. Thanks! And yes, I used salted butter in the buttercream too. 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. I use a large cookie scoop for this task and it works beautifully. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Bake in preheated oven for 15-20 minutes. Where did you get it?! How to Make these Caramel Apple Cupcakes Step 1. ... Read More about Caramel Apple Cupcakes {from … I then filled them with a brown sugar apple compote and topped them with a salted caramel buttercream. Well it sounds like you have a mouse problem, Lindsey. Peanut Butter Stuffed Double Chocolate Banana Cupcakes! 2D. you are like the “surprise inside”/filling cupcake queen!!! Those look divine. it really helped me understand what role each ingredient plays! Is there a substitute I could use? This recipe uses my Easy Salted Caramel Sauce as an ingredient. How to make Caramel Apple Cupcakes. In this case, the caramel was my “liquid”. Apple compote is my fancy way of saying apple pie filling, because it sounds so Cupcake Wars doesn’t it? My two favorite things…apples and caramel. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until combined, then add cream and continue to beat until light and fluffy. 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