Hooray, it’s cupcake Monday! Trust me, it’s a thing. If you don’t believe me, check out my friend Kelsie’s blog, or Zainab’s. My contribution for this particular cupcake Monday is a recipe that totally screams summer to me. Maybe it’s my missing the Calgary Stampede this year that has me jonesing for all of the fair food!
What do you guys usually flock to at a fair? There are all sorts of weird things to pick from at Stampede, like Canadian bacon pickle balls…..really!? I am a sucker for mini donuts and soft serve ice cream, and although I wouldn’t say no to a deep fried Oreo staring me in the face, I thought I’d go with a more classic fair trade for these cupcakes – the caramel apple! Also kind of a Halloween thing, I think. Like popcorn balls. Maybe I’m just really into Halloween food. Either way, these cupcakes are good any time of year!
These babies are made up of a lightly spiced, fluffy apple cupcake topped with a decadent caramel buttercream. I
stole borrowed the frosting recipe from Two Sisters Crafting. I love all of their frosting recipes, and reference their page often!
You could use any apple for the cupcake, but Granny Smith apples are the classic go-to caramel apple (apple), so I thought they’d be fitting for these! I also just love that little bit of tartness that they contribute to a dessert.
The best part about this recipe is the decorating. You can literally use anything to top the frosting with! Throw down your favourite candies or toppings, just like you would if you were making regular caramel apples. My faves are shredded coconut and toffee pieces – because – you can never have enough caramel.
Have some fun with your kids next time the need for a batch of cupcakes arises…so….tomorrow? They’ll love the decorating part!
Happy Cupcake Monday!!
Oh, and be sure to check out all of the links at the bottom of this post to more delectable cupcake recipes, as well as a link for a GIVEAWAY!!
Caramel Apple Cupcakes
Yield 12 cupcakes
Bring the fair to your kitchen with these caramel apple cupcakes. Take a bite out of a soft, fluffy apple cupcake donned with thick caramel frosting and decorated with your favourite candies, just like the caramel apples you know and love!
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/4 cup unsalted butter, room temperature
- 2/3 cup brown sugar (packed)
- 1/3 cup granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 large apple, finely chopped*
- Shredded coconut, mini chocolate chips, toffee bits, chocolate drizzle, chopped nuts, etc for decorating (optional)
- 1 cup brown sugar
- 1/2 cup unsalted butter, cubed
- 1/4 cup milk + 2 tbsp*
- 2 cups powdered sugar
- Preheat the oven to 350 F and line a 12-cup muffin tin with cupcake liners.
- In a medium-sized bowl, sift together the flour, baking powder, cinnamon, ginger and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, beat the butter on high for about 1 minute. Add both the sugars and continue to beat on high until soft and fluffy. Add the egg and vanilla extract, and beat for another minute or so. Add half of the dry ingredients, and mix slowly to just combine. Add the buttermilk, and slowly mix. Add the remaining dry ingredients and beat until just combined. The batter will be fairly thick. Add in the diced apple, and mix slowly on low until incorporated, or use a large wooden spoon to stir it in.
- Divide the batter evenly between the 12 cupcake liners, and bake for approximately 22-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for 5 minutes before inverting onto a wire rack to cool completely.
- Prepare the frosting. In a medium saucepan over medium-high heat, add together the brown sugar, butter and milk. Stir to combine until butter is completely melted and brown sugar is dissolved. Leave the mixture to bubble over medium heat for 5-6 minutes, until it turns a deep amber colour. Remove the mixture from heat, and transfer to a mixing bowl to cool.
- Once the mixture is cool, use the paddle attachment on your mixer or an electric mixer and add in the powdered sugar, 1 cup at a time. Beat on high. I needed to add a bit of extra milk as well, to achieve the right consistency (see notes). Continue to mix on high until your frosting is stiff enough to ice with.
- Frost the cupcakes and decorate with coconut, mini chocolate chips, toffee bits, and chocolate drizzle. Add a lollipop stick in the center for that real caramel apple effect!
- I like to use Granny Smith, but any apple will do. 1 large apple is about 1 1/2 cups chopped.
- The original recipe calls for 1/4 cup milk, but I found the icing too stiff once I added in the powdered sugar. I added approximately 2 tbsp extra milk when mixing the caramel with the powdered sugar; feel free to add as much milk as required, 1 tbsp at a time until you achieve the right consistency
Caramel frosting recipe adapted from Two Sisters Crafting
To continue the #CupcakeMondays party, be sure to check out the other cupcake recipes from my friends. You are in for a treat!!
Zucchini Cupcakes with Cream Cheese Frosting from The Itsy-Bitsy Kitchen
Salted Caramel Cupcakes from A Table Full of Joy
Better Than Box Mix Cupcakes from Kelly Lynn’s Sweets and Treats
Peach Moscato Cupcakes from Blue Bowl Recipes
Candy Apple Cupcakes from Love in My Oven
White and Dark Chocolate Raspberry Cupcakes from Pies and Tacos
Tropical Passion Fruit Cupcakes from A Classic Twist
And of course, no party is complete without gifts! THANK YOU to our wonderful sponsors Rodelle, Redmond Real Salt and B.Toffee for the wonderful giveaway prize. One lucky winner will win:
16-ounce organic baker’s extract from Rodelle
25-ounce gourmet cocoa from Rodelle
8-ounce pure vanilla extract from Rodelle
2 count vanilla beans from Rodelle
- A gift box of toffee from B.toffee
- An assortment of ancient fine sea salt from Redmond Real Salt