Alice in the Kitchen

Caramel Apple Cupcakes

For the apple cupcakes:

• 2 cups granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 4 apples, cored, peeled, and chopped

Preheat the oven to 350 degrees F.  Line 2 regular size cupcake pans with cupcake liners.  In a large bowl using an electric mixer on low speed, combine the sugar, eggs, butter, and vanilla extract until blended. In a separate large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture, mixing on low until blended. Stir in the apples.

Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 15 to 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.

For the caramel buttercream:

• 1/4 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 stick salted butter
• 1 stick unsalted butter
• 2 cups powdered sugar

In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.

Cook without stirring until mixture turns a dark amber color.

Remove from heat and slowly add in cream and vanilla (I used my vanilla bean paste), stirring until very smooth.

Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.  In a mixer fitted with paddle attachment, beat butter until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.  Scrape down the side of the bowl and add the caramel.

Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).

Frost your apple cupcakes with your caramel buttercream.