CARAMEL APPLE PIE CUPCAKES
These divine caramel apple pie cupcakes taste just like an apple pie, in cupcake form! First, soft and easy vanilla cupcakes are filled with sweet caramel apples before being topped with cream cheese frosting, cinnamon sugar with a drizzle of homemade salted caramel sauce. They are completely irresistible and melt-in-your-mouth delicious!
Provided by Andrea Geddes
Time 55m
Number Of Ingredients 19
Steps:
- Pre-heat oven to 180 C° (350 F) and line cupcake trays with paper cases.
- Beat the softened butter, vanilla and sugar together until pale and soft. Add the eggs, one at a time, beating between each addition.
- Add half of the flour and stir to combine. Add the yoghurt, milk and remaining flour and stir until just combined.
- Spoon the mixture evenly into the 14 patty cases and bake for 15-20 minutes, or until the cupcakes are completely cooked through. You can test this by inserting a wooden skewer into the middle of a cupcake. If it comes out clean, the cakes are cooked.
- Transfer to a wire rack and allow to cool.
- Add the cubed apples into a small saucepan with the vanilla, butter, sugar and cinnamon and 1-2 teaspoons of water (or apple juice can be used instead). Slightly simmer over low heat, covered, for 5-7 until the apples soften. Remove the lid and continue to simmer over low-medium heat until and the caramel reduces and most of the liquid disappears.
- Transfer the apples to a small bowl to cool. You can drain the excess liquid off.
- Beat the cream cheese, lemon and icing sugar in a bowl with an electric mixer until smooth and completely combined. Add a little extra icing sugar or lemon juice to make the frosting a little thicker or thinner if required.
- Cut the top of the cupcakes to create a hole, approximately half of the cupcake deep. Spoon the apple filling into the centre of the cupcakes. The top of the apple filling should be level with the top of the cupcake.
- Pipe the cream cheese frosting over the top of the cupcake. Stir the cinnamon and sugar together and sprinkle the frosting with the cinnamon sugar.
- Drizzle with the homemade salted caramel sauce (see link below for recipe, or use store bought).
- These cupcakes are best served immediately, but they can also be stored in the refrigerator for up to 5 days. Enjoy!
Nutrition Facts : Calories 370 kcal, Carbohydrate 48 g, Protein 5 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 74 mg, Sodium 170 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
CARAMEL APPLE CUPCAKES
Topped with rich cream cheese frosting and a drizzle of vanilla caramel sauce, these fluffy apple treats are a fall must-have.
Provided by Katherine Kallinis Berman
Categories HarperCollins Dessert Cupcake Apple Butterscotch/Caramel Bake Cream Cheese Soy Free Peanut Free Tree Nut Free Fall
Yield Makes 18 cupcakes
Number Of Ingredients 21
Steps:
- Cupcakes:
- Preheat the oven to 350°F. Line a standard cupcake pan with twelve paper baking cups, and a second pan with six baking cups, or grease pans with butter if not using baking cups.
- Sift together the flour, baking powder, cinnamon, and salt on a sheet of parchment paper or wax paper and set aside.
- Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated, approximately 3 to 5 minutes.
- Add the eggs one at a time, mixing slowly on medium speed, after each addition. It's important to add them one at a time so that they will completely incorporate into the batter and you don't put too much weight on your batter at once. This would collapse all the little air bubbles you created when you creamed the butter and sugar.
- Reduce the speed to low. At this stage, it's always important to mix as slowly and as little as necessary since you don't want to traumatize your batter. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. It's important to add the flour and water little by little like this, so that your batter does not have too much weight thrown on it and that you allow each amount of flour and water to completely mix into the batter. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and beat just until combined.
- Using a spatula, fold the grated apple into the batter. Take care not to overmix the batter. If you overmix the batter, the cupcakes will not be light and fluffy but instead very dense.
- Use a standard-size ice-cream scoop to fill each baking cup with batter, so the cups are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. After 5 minutes, transfer the cupcakes to a wire rack to cool completely for approximately 20 minutes. It's always best to cool the cupcakes at room temperature. Putting them in the refrigerator to cool can dry out the cake.
- Vanilla cream-cheese frosting:
- Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.
- Caramel:
- Pour the sugar and water into a large saucepan. Heat on medium-high heat and stir constantly until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. After all the sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove from heat and, using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 5 minutes at room temperature. Refrigerate for 20 minutes to thicken further before you use to fill or decorate.
VANILLA FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield about 6 cups
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together the milk, vanilla, lemon juice, and zest.
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer and a bowl, combine the butter and sugar and mix on low until incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
- Reduce the speed of the mixer to low. Add the milk mixture in 3 batches, waiting for each batch to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to high and mix briefly until fluffy. Use as desired. May be stored, covered, in the refrigerator for 3 days.
VANILLA BEAN CUPCAKES
My 3-year-old son loves these vanilla bean cupcakes! Vanilla bean flecks give the moist, tender cupcakes special-occasion status. -Alysha Braun, St. Catharines, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Decorate with sprinkles and coarse sugar as desired. Refrigerate leftovers. Freeze option: Freeze cooled cupcakes in resealable freezer containers. To use, thaw at room temperature. Frost as directed.
Nutrition Facts : Calories 266 calories, Fat 13g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 143mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
More about "winning recipe caramel apple cupcakes with vanilla bean cream cheese frosting recipes"
APPLE CUPCAKES WITH CARAMEL FROSTING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CARAMEL CREAM CHEESE FROSTING - I AM BAKER
From iambaker.net
WINNING RECIPE CARAMEL APPLE CUPCAKES WITH VANILLA BEAN …
From cookingchanneltv.com
SALTED CARAMEL CREAM CHEESE FROSTING ~ RECIPE
From queensleeappetit.com
VANILLA BEAN CREAM CHEESE FROSTING – MODERN HONEY
From modernhoney.com
APPLE CUPCAKES WITH CINNAMON-CREAM CHEESE FROSTING
From browneyedbaker.com
CARAMEL APPLE FROSTING | BUTTERCREAM | CREAM CHEESE
From emilyfabulous.com
FROSTED CARAMEL APPLE CUPCAKES - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
Ratings 1Category DessertCuisine AmericanTotal Time 42 mins
APPLE SPICE CREAM CHEESE FROSTING RECIPE - MY CAKE SCHOOL
From mycakeschool.com
VANILLA BEAN CUPCAKES WITH VANILLA BEAN CREAM CHEESE FROSTING
From goodlifeeats.com
VANILLA CUPCAKES - ONCE UPON A CHEF
From onceuponachef.com
CONTEST-WINNING CARAMEL APPLE CRISP RECIPE - COMPLETE RECIPES
From completerecipes.com
CARAMEL CREAM CHEESE FROSTING - I HEART NAPTIME
From iheartnaptime.net
BLUEBERRY CREAM CHEESE FROSTING - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
WINNING RECIPE CARAMEL APPLE CUPCAKES WITH VANILLA BEAN CREAM …
From recipenet.org
10 BEST VANILLA CREAM CHEESE CUPCAKES RECIPES | YUMMLY
From yummly.com
APPLE CRISP CUPCAKES WITH CARAMEL CREAM CHEESE FROSTING
From bakedbyrachel.com
THE BEST VANILLA FROSTING RECIPE - SHUGARY SWEETS
From shugarysweets.com
PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING
From bestrecipes.net-freaks.com
10 BEST CARAMEL APPLE FROSTING RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love