Caramel Apple Cupcakes

By skidivr595

These luscious cupcakes are a childhood treat reinvented for the kid in all of us. Welcome fall with a few friends by baking up a batch of these challenging, yet satisfying goodies. The soft, tart apple shines through the spiced, not-so-sweet cake and the cream cheese filling lends a sweet smoothness. All this is topped with a robe of chewy, sweet, and slightly salty caramel.
Be sure to bake, cool, and stuff the cupcakes before starting the caramel. You want the cupcakes ready and waiting as soon as the caramel comes off the stove. Please note that you will need a candy thermometer for this recipe!

Ingredients

• 2-3 apples, granny smith
• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup oil
• 1/4 cup apple juice
• 1 teaspoon vanilla

Details

Servings 9

Preparation

Step 1

1. Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.
2. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.
3. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.
4. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.
5. Combine the wet and dry ingredients until all ingredients come together.
6. Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.

Fill Cupcakes with Cream Cheese Filling
1. Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.
2. Fill each cavity with the cream cheese filling.
3. Replace each top.