CANDY APPLE CUPCAKES

CANDY APPLES in cupcake form.

These Candy Apple Cupcakes bring all the nostalgic charm of a caramel-dipped apple, but in a soft, spiced, frosting-topped package. Each one is filled with gooey homemade caramel, topped with a swirl of buttercream, and finished with a caramel drizzle. It’s the perfect small-batch bake when you're craving warm fall flavors and a little something sweet.

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CANDY APPLE CUPCAKES

Yield: 6 Cupcakes

Author: Michelle Williams

Prep time: 25 MinCook time: 20 MinInactive time: 10 MinTotal time: 55 Min

All of the candy apple flavors tucked perfectly into a perfect Fall cupcake.

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Ingredients

FOR THE APPLE CUPCAKES

• All-Purpose Flour (¾ cup)
• Baking Powder (½ teaspoon)
• Baking Soda (¼ teaspoon)
• Salt (¼ teaspoon)
• Ground Cinnamon (½ teaspoon)
• Nutmeg (⅛ teaspoon)
• Allspice, optional (pinch)
• Unsalted Butter, softened (¼ cup or ½ stick)
• Light Brown Sugar, packed (¼ cup)
• Granulated Sugar (3 tablespoons)
• Large Egg (1)
• Pure Vanilla Extract (½ teaspoon)
• Buttermilk (¼ cup)
• Peeled, Grated Apple (½ cup, about ½ of a medium Honeycrisp or Fuji)

FOR THE BUTTERCREAM FROSTING

• Unsalted Butter, softened (¾ cup or 1 ½ sticks)
• Confectioners’ Sugar, sifted (2 ¼ cups)
• Vanilla Extract (¾ teaspoon)
• Salt (pinch, to taste)
• Heavy Cream or Milk (1–3 teaspoons, as needed for consistency)

FOR THE FILLING & FINISHINGS

• Homemade Caramel (⅓ cup, divided. I used this recipe)
• Flaky Sea Salt (optional)

KITCHEN TOOLS

• Muffin Tin + Liners
• Mixing Bowls (small + medium)
• Stand Mixer with Paddle + Whisk Attachments
• Cooling Rack
• Box Grater
• Small Spoon
• Piping Bag + Tips

Instructions

TO MAKE YOUR APPLE CUPCAKES

1. Preheat oven to 350°.
2. Line a 6-cup muffin tin with paper liners.
3. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
4. In your stand mixer outfitted with your paddle attachment, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 1–2 minutes.
5. Add the egg and pure vanilla extract and continue to mix until fully incorporated.
6. Add half of the dry ingredients, then the buttermilk, then the rest of the dry. Mix on medium low until just combined.
7. On the lowest speed, fold in the grated apple just until incorporated.
8. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
9. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

TO ADD THE CARAMEL FILLING

1. Once cooled, cut a small well from the center of each cupcake.
2. Spoon or pipe in the caramel filling, then gently press a piece of the removed cake back on top.

TO MAKE THE BUTTERCREAM FROSTING

1. In your stand mixer outfitted with your whisk attachment (make sure your stand mixer's bowl is clean again) mix your butter until smooth and pale, about 1–2 minutes.
2. On medium-low speed, add the confectioners’ sugar 1 cup at a time, beating until fluffy.
3. Add in vanilla, and salt.
4. Add cream or milk, 1 teaspoon at a time, until thick and silky.

TO ASSEMBLE

1. Frost each cooled cupcake with a generous piped swirl of buttercream.
2. Warm the remaining caramel until pourable, then drizzle over each frosted cupcake.
3. Finish with flaky sea salt.

Recommended Products

Non-stick 200pcs Standard Cupcake Liners

Non-Stick Cupcake Pan

KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer

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