Apple Cupcake/Caramel Apple Cupcake

By SewingDragonfly

From cakecentral.com

The author notes: I use a vanilla cream cheese frosting with a dulce de leche filling and swirl on top for the caramel apple cupcake.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp. baking powder
• 1/4 tsp coarse salt
• 1/4 cup whole milk, room temperature
• 1 tsp. vanilla
• 1 stick unsalted butter, room temperature
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature
• 1 large apple (you will need 1/3 cup grated apple)
• 1 tsp. (or slightly less for caramel apple) cinnamon

Details

Servings 12

Preparation

Step 1

Preheat oven to 400 degrees. Line a 12 cup muffin pan with liners.
In a bowl mix together flour, baking powder, salt, and cinnamon; set aside.
Cream butter on medium-high until light and fluffy. Add both sugars and mix on medium-high until well mixed. Add egg and egg whites one at a time mixing on low after each addition.
Using a grater, grate the apple. You should get about 1/3 cup from one large apple.
In a separate bowl, whisk together the milk, vanilla, and 1/3 cup pureed apple.
With the mixer on low, slowly add half the flour mixture followed by the milk mixture. Slowly add remaining flour mixture and mix until just blended.
Fill cupcake liners generously (over half).
Bake at 400 degrees for 5 minutes. Turn timer down to 350 and bake for an additional 15-18 minutes (this is using my oven).
Take out of the pan after a few minutes to cool completely. Cut out the center and full with a thick caramel or dulce de leche sauce. Top with your favorite frosting ( I use vanilla cream cheese frosting) and finish off with a caramel or dulce de leche swirl.