Spiced Apple Cupcakes With Salted Caramel Buttercream Recipes

SPICED APPLE CUPCAKES WITH SALTED CARAMEL FROSTING

Spiced Apple Cupcakes with Salted Caramel Frosting image

Honorable Mention Bisquick® Recipe Contest 2010! Mix it up - apples, caramels and a touch of salt to create irresistible cupcakes.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 12

Number Of Ingredients 12

Ingredients

Reynolds™ Baking Cups
1 1/2 cups Original Bisquick™ mix
1/2 cup sugar
1 teaspoon apple pie spice
1/2 cup apple cider or juice
2 tablespoons butter or shortening, softened
1 teaspoon vanilla
1 egg
1 1/4 cups chopped peeled apple (about 1 medium)
3/4 cup Betty Crocker™ Rich & Creamy Vanilla frosting (from 1 lb-container)
1/4 cup caramel topping
1/4 teaspoon kosher (coarse) salt

Steps:

Heat oven to 375°F. Place Reynolds Baking Cup in each of 12 regular-size muffin cups
In large bowl, beat all cupcake ingredients except apple with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in apple. Fill muffin cups about three-fourths full.
Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove cupcakes from pan to cooling rack; cool completely.
In small bowl, mix frosting and caramel topping until smooth and spreadable. Frost cupcakes. Sprinkle with kosher salt.

Nutrition Facts : Calories 220, Carbohydrate 37 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 310 mg, Sugar 24 g, TransFat 1 1/2 g

SPICED APPLE CUPCAKES WITH SALTED CARAMEL BUTTERCREAM

Spiced Apple Cupcakes With Salted Caramel Buttercream image

These cupcakes contain all the flavors of a caramel-dipped apple with the loving touch of apple pie spices and salted caramel. These cupcakes are moist with tender pieces of apple nestled inside, then topped with a velvety salted caramel buttercream frosting. Decadent, delightful and definitely worth sharing the calories with your friends and family!

Provided by MarthaStewartWanabe

Categories Apple

Time 2h19m

Yield 30 Cupcakes

Number Of Ingredients 20

Ingredients

3 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon ginger, ground
1/8 teaspoon clove, ground
3 eggs, beaten
3/4 cup vegetable oil
3/4 cup milk
2 teaspoons vanilla
3 cups apples, peeled, finely chopped (McIntosh, Granny Smith, Cortland, Northern Spy or any other tart, firm apple)
1 cup butter, salted
2 cups brown sugar
2/3 cup heavy cream
1 teaspoon vanilla
1/2 teaspoon salt
3 1/2-4 cups powdered sugar

Steps:

Preheat oven to 350 degrees. Prepare muffin pans with cupcake liners.
In large bowl, combine flour, sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
In a medium bowl, whisk eggs. Then whisk in oil, milk and vanilla.
Add wet ingredients to dry ingredients and beat at medium speed until combined.
Fold in chopped apples.
Fill cupcake liners 2/3 full with batter.
Bake for 18-19 minutes, until a toothpick inserted into the center comes out clean or cakes bounce back when pressed lightly.
Allow cupcakes to cool completely.
Meanwhile, prepare your caramel buttercream.
In saucepan over medium heat, melt butter. With a wooden spoon, stir in brown sugar and continue to stir until dissolved. Then stir in heavy cream, vanilla and salt. Once mixture reaches a slow, rolling boil, cook for 5-7 minutes or until mixture begins to thicken to a syrupy consistency. Remove from heat and set aside to cool. Once cooled to a manageable temperature, transfer to a mixing bowl.
With an electric mixer, gradually beat in confectioner's sugar until mixture is smooth and velvety. If necessary, use a little more or less to reach the desired consistency.
Frost cupcakes using your desired method. I prefer to pipe it in a thick swirl, using a wide round tip or spreading with a flat spatula.

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