Caramel Apple Cupcakes
Delight in these moist apple cupcakes topped with rich caramel buttercream, perfect for fall celebrations or cozy gatherings.
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
Wet Ingredients
- 1/4 cup unsalted butter (room temperature)
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1/2 cup brown sugar (packed)
- 3/4 tsp vanilla extract
- 3 tbsp sour cream
- 2 large eggs
- 3/4 cup milk
- 1 cup finely chopped apple
Frosting
- 1 1/4 cups powdered sugar
- 4-6 tbsp caramel sauce
Additional
- Pinch of ground cinnamon
- Apple slices for decorating
Instructions
- Preheat oven to 350°F (176°C) and line a cupcake pan with liners.
- Mix dry ingredients; set aside. Cream butter, oil, and sugars until fluffy. Add vanilla and sour cream, then eggs one at a time. Alternate adding dry ingredients and milk, then fold in chopped apples.
- Fill liners 3/4 full and bake for 15-18 minutes. Cool on a rack.
- Beat butter until smooth, gradually add powdered sugar, then incorporate caramel sauce. Pipe onto cooled cupcakes and decorate with caramel drizzle and apple slices.
Notes
Store cupcakes covered in the fridge for 2-3 days; serve at room temperature for best flavor.