Ingredients
Scale
For the cupcakes
- 2–3 apples (granny smith)
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup oil
- 1/4 cup apple juice
- 1 teaspoon vanilla
For the frosting
- 1 cup unsalted butter, room temperature
- 1/4 cup caramel sauce
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 lb powdered sugar
Instructions
For the cupcakes
- Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.
- Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with your choice of mashing utensil (I use a fork). Measure out 1 cup of apple mush and set aside to cool.
- Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium-sized bowl and whisk to combine.
- Crack the eggs into a separate, medium-sized bowl and beat. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.
- Combine the wet and dry ingredients until all ingredients come together.
- Scoop into cupcake papers about 1/2 full. Bake at 350 degrees for 18-20 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.
For the frosting
- Beat butter on medium speed until smooth and creamy, about two minutes. Add caramel sauce, heavy cream and vanilla and mix to incorporate. Add powdered sugar, one cup at a time, beating on low speed until incorporated to reach the right consistency. Increase speed to medium-high and whip about one minute until light and fluffy. Fill a piping bag and pipe onto cupcakes or frost as desired.
Keywords: caramel, apples, dessert, cupcakes, cake