Caramel Apple Cupcakes
photo by Billy Green
- Ready In:
- 55mins
- Ingredients:
- 17
- Yields:
-
24 cupcakes
- Serves:
- 24
ingredients
-
Cupcakes Ingredients
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon apple pie spice
- 3⁄4 cup brown sugar, firmly packed
- 3⁄4 cup butter, melted
- 1⁄2 cup caramel ice cream topping
- 1⁄2 cup half-and-half cream (Traditional or Fat Free)
- 3 eggs
- 4 small apples, shredded or 2 cups shredded apples
- 3⁄4 - 1 cup caramel, bits
-
Frosting Ingredients
- 1⁄2 cup brown sugar, firmly packed
- 4 -5 tablespoons half-and-half cream
- 2 tablespoons butter
- 2 1⁄2 - 3 cups powdered sugar
- 1 teaspoon vanilla
directions
- Heat oven to 350°F Place paper baking cups into 24 muffin pan cups; set aside.
- Combine flour, baking powder, baking soda, salt and apple pie spice in medium bowl. Combine all remaining cupcake ingredients except apples in large bowl. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Add flour mixture; stir until just moistened. Stir in apples.
- Fill each prepared muffin cup with about 1/4 cup batter. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely.
- Combine 1/2 cup brown sugar, 4 tablespoons half & half and 2 tablespoons butter in 1 1/2 quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved (4 to 5 minutes). Remove from heat. Stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. Stir in vanilla. Frost cupcakes.
- Tip: An easy way to shred the apples is to core and halve them before shredding. Leave the peel on for a little color and texture.
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Reviews
RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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