Description
Delicious cupcakes combining apples, spices, and rich salted caramel, topped with creamy frosting.
Ingredients
Scale
- For the Salted Brown Butter Caramel Sauce:
- 1/2 cup + 1 tbsp salted butter
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1/2 tsp fine sea salt
- 1/4 tsp cream of tartar
- 2 tbsp water
- 1 tsp vanilla bean paste
- Pinch of flaky sea salt
- For the Apple Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/2 cup brown butter
- 2/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 tbsp molasses
- 2/3 cup applesauce
- 1 1/2 medium apples, finely grated
- For the Frosting:
- 6 oz cream cheese
- 8 tbsp salted butter
- 1 cup powdered sugar
- 1/2 cup salted brown butter caramel sauce
Instructions
- Make the Salted Brown Butter Caramel Sauce: In a small saucepan, melt the butter over medium heat. Stir until it turns dark golden. Slowly pour in the heavy cream and set aside. In another saucepan, combine sugar, salt, cream of tartar, and water. Bring to a boil and reduce heat until it turns amber in color. Slowly add the butter-cream mixture and stir constantly. Cook for 1 more minute, then remove from heat. Stir in vanilla and a pinch of flaky sea salt. Chill in the fridge.
- Make the Apple Cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake pan with parchment cups. In a large bowl, whisk together the flour, baking powder, salt, and spices. In a saucepan, melt and brown 11 tbsp of butter. Measure out 1/2 cup for the batter. In a large bowl, mix the browned butter with brown sugar, granulated sugar, eggs, vanilla, and molasses. Stir in half the dry ingredients, then the applesauce, followed by the remaining dry ingredients. Gently fold in the grated apples. Divide the batter into the cupcake pan, filling each cup 3/4 full. Bake for about 20 minutes or until a toothpick comes out clean. Cool completely.
- Make the Salted Caramel Cream Cheese Frosting: Beat the cream cheese and butter until smooth. Gradually add powdered sugar until fully combined. Drizzle in the caramel sauce and beat until smooth and lump-free.
- Assemble: Decorate the cooled cupcakes with salted caramel cream cheese frosting. Drizzle more caramel sauce on top and sprinkle with flaky sea salt.
Notes
Serve cupcakes at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 30
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 28g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cupcakes, caramel, apple, dessert, fall recipes, baking