Salted Caramel Apple Cupcakes

By june

Ingredients

• For the cupcakes:
• 1 cup all-purpose flour
• 1/2 cup cake flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• pinch of nutmeg
• 2 eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp applesauce
• pinch of vanilla powder (or 1 tsp vanilla extract)
• 1/2 cup vegetable oil
• 1 cup grated apples
• For the salted caramel buttercream:
• 1 stick (8 tbsp) salted butter, room temperature
• 2 cups powdered sugar
• pinch of vanilla powder (or 1 tsp vanilla extract)
• 2 tbsp salted caramel sauce (Smucker's Simple Delights Salted Caramel Topping)
• 2-4 tbsp heavy cream

Details

Servings 18

Preparation

Step 1

Preheat oven to 350 degrees. Line two muffin tins with cupcake liners.
In a medium-sized bowl, whisk together flours, baking powder, cinnamon and nutmeg. Set aside.
In another medium-sized bowl, using an electric hand mixer, beat together eggs and sugars until creamy and well combined. Add applesauce, vanilla, and oil and beat until well incorporated.
Gradually pour in dry ingredients, beating until just combined. Fold in grated apples.
Distribute batter among the cupcake liners, filling them each about halfway full. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
In the meantime, prepare the frosting. In a medium-sized bowl, using an electric hand mixer, beat butter until smooth and creamy. Add powdered sugar and vanilla and beat until incorporated. Add heavy cream and salted caramel sauce and beat until fluffy and well-combined.
Transfer frosting to a piping bag fitted with a large decorating tip and decorate cupcakes as desired. Garnish with additional caramel sauce.