If you’re looking for a delightful combination of flavors, a heavenly texture, and a show-stopping presentation, look no further. These cupcakes are the epitome of perfection, and here’s why.
Step-by-step: Easy Caramel Apple Cupcakes
Preheat the oven to 170 C /350 F. Line a muffin pan with cupcakes liners. I used baking cups today. Dry ingredients – In a bowl, combine flour, baking powder, baking soda, spices, and salt. Prep the apples – Finely chop the apples, and add the lemon juice, and 2 tbsp of flour. Set aside.Pro tip – The lemon juice will prevent the apples from becoming brown (oxidizing) and the flour will prevent them from sinking to the bottom of the cupcake.
Apple cupcake batter
In a bowl of a stand mixer with the whisk attachment, whip eggs with sugar until sugar is almost dissolved. Then, gradually add the oil followed by the sour cream and vanilla.Pro tip – I am using a food processor in the video, you can also use a hand mixer or just a bowl and whisk. Next, add the flour mixture followed by the chopped apples.Pro tip – Combine well but do not overmix otherwise the apples will sink to the bottom of the cupcakes.
Divide the batter equally into cupcakes liners or baking cups.Pro tip – I prefer to use a scoop or measuring cup to ensure all the cupcakes are similar in size. Bake for 18 to 20 minutes until a skewer inserted into the center of the cupcakes comes out clean. Cool in the muffin pan for 10 minutes. Then, invert onto a cooling rack and cool completely.Pro tip – It is essential to cool cupcakes or cake completely before frosting or the frosting will melt.
Swiss meringue buttercream
Watch a video of my making this Swiss meringue buttercream. Place egg whites and sugar in the bowl of the stand mixer.Pro tip – Make sure the bowl is grease-free otherwise the egg whites will not whip. Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).Pro tip – You don’t need a thermometer, as long as all the sugar has completely melted your eggs are ready to use. Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.Pro tip – It is best to start whipping eggs at medium speed, then increase speed as you go for the best meringue. Let the mixer continue to whip on medium-low until the mixer bowl feels cool to touch. Then, gradually add butter, one cube at a time, with the mixer at medium speed.Pro tip – It is VERY important that the meringue is cooled completely before you add the butter. Otherwise, you will have a soupy mess. Once all the butter is added, whip on medium-high for 2 minutes. Lastly, add the vanilla extract and rum. Combine well until everything is well combined. Set aside or in the fridge until ready to use.
Caramel
Watch a video on how to make a caramel sauce. Place the sugar, lemon, and water in a deep light-colored saucepan. Melt the sugar on medium heat shaking the pan as needed.Pro tip – Keep the heat medium to low so the sugar caramelizes, not burns. Shake and swirl the pan slowly guiding the heat distribution. Once all the sugar is amber, add in the butter followed by the cream.Pro tip – Be careful because the caramel will bubble up. Take it off the heat if necessary. Cool for a few minutes in the pan. Then, pour it into a mason jar. As the mixture cools it will get thicker.
Frost
Place buttercream in a piping bag with your favorite piping tip. I have used a round tip number 12.Pro tip – You can also color this frosting with as many colors as you want. Pipe a swirl on each cupcake starting from the base towards the top as shown in the video. Use a spoon to drizzle the caramel over the cupcakes.Pro tip – As the caramel cools it will get thicker. You can heat it in the microwave for 10 seconds to bring it to consistency.
Tips for making perfect apple cupcakes
Firstly, when it comes to the apples, choose a variety that is firm and slightly tart. Granny Smith or Honeycrisp apples work particularly well in these cupcakes, as their crisp texture and tangy taste provide a delightful contrast to the sweetness of the caramel sauce. Be sure to peel and finely chop the apples, as this will allow them to melt into the batter while baking, creating pockets of apple goodness in every bite. Secondly, don’t be tempted to overmix the batter. Overmixing can lead to dense cupcakes rather than the desired light and fluffy texture. To prevent this, gently fold the dry ingredients into the wet ones until combined. This will help maintain the desired crumb structure and ensure a tender cupcake. Next, be mindful of the baking time. It’s crucial to follow the recommended baking time in the recipe, as it has been tested to deliver the best results. However, every oven is different, so watch your cupcakes as they bake. A toothpick or cake tester inserted into the center should come out clean or with a few moist crumbs clinging to it. Avoid overbaking, as this can result in dry cupcakes. Furthermore, when filling the cupcake liners, aim for consistency. Using an ice cream scoop or a measured spoon ensures that each cupcake will be the same size, providing even baking. This way, you’ll have a neat and professional-looking batch of cupcakes that will impress anyone who takes a bite. Lastly, allow your cupcakes to cool completely before frosting them. This not only prevents the frosting from melting but it also allows the flavors to develop fully. If you try to frost warm cupcakes, you may find that the frosting slides off or becomes too soft. Patience is key when it comes to achieving the perfect cupcake. Patience is key when it comes to caramel sauce. As tempting as it may be to rush the process, take it slow and steady. The rich amber color and deep flavor develop gradually, and rushing can lead to burnt or grainy results. So, keep an eye on your saucepan and resist the temptation to crank up the heat.
Frequently asked questions
Creative ways to serve these cupcakes
One unique way to serve your caramel apple cupcakes is to create a swirl effect with the frosting. Start by frosting your cupcakes with a generous dollop of Swiss meringue buttercream using a piping bag. Then, take a separate piping bag filled with caramel sauce and pipe a spiral design on top of the buttercream. Finally, use a toothpick or the back of a spoon to gently swirl the two frostings together. This visually stunning and delicious combination will have your guests in awe. Try filling your cupcakes with a surprise caramel center for a more elegant presentation. After coring your cupcakes, fill the hollowed-out center with a spoonful of caramel sauce. Then, pipe a layer of Swiss meringue buttercream on top, covering the caramel-filled center. The result is a delightful burst of caramel with each bite, elevating the cupcake experience to new heights. If you’re feeling adventurous, consider creating a caramel apple cupcake tower. Start by baking a batch of mini caramel apple cupcakes and frosting them with Swiss meringue buttercream. Arrange the cupcakes in a tiered stand, alternating between different flavors and sizes. Drizzle caramel sauce over the top of the tower, allowing it to cascade down the sides of the cupcakes. This eye-catching display will not only impress your guests but also provide them with an irresistible selection of caramel apple goodness.
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