Apple Pie Cupcakes with Salted Caramel Buttercream
Spiced apple cupcakes filled with homemade apple pie filling and topped with salted caramel buttercream.
Ingredients
| 1 1/2 cups | 360 ml | all-purpose flour |
| 1 tsp | 5 ml | baking powder |
| 1 1/2 tsp | 7.5 ml | ground cinnamon |
| 1/4 tsp | 1.3 ml | apple pie spice (or a pinch each of nutmeg, ground ginger, ground cloves) |
| 1/2 tsp | 2.5 ml | salt |
| 1/2 cup | 120 ml | unsalted butter, melted |
| 1 cup | 240 ml | sugar |
| 2 | large eggs, room temperature | |
| 1 tsp | 5 ml | vanilla extract |
| 1/3 cup | 80 ml | buttermilk (or 1/3 cup milk + 1 tsp white vinegar, left 5 minutes) |
| 1/4 cup | 60 ml | Greek yogurt (non-fat) |
| 2 | medium apples, peeled, cored and diced (filling) | |
| 2 Tbsp | 30 ml | unsalted butter (filling) |
| 1/4 cup | 60 ml | brown sugar (filling) |
| from a quarter lemon | lemon juice (filling) | |
| 1/2 Tbsp | 7.5 ml | cinnamon (filling) |
| 1/4 tsp | 1.3 ml | apple pie spice (filling) |
| 3/4 cup | 180 ml | unsalted butter, softened (frosting) |
| 1 tsp | 5 ml | vanilla extract (frosting) |
| 1/4 cup | 60 ml | salted caramel sauce, room temperature (frosting) |
| pinch | salt (frosting) | |
| 1 1/2 to 2 cups | 360–480 ml | powdered sugar (frosting) |
| 1 Tbsp | 15 ml | heavy cream (frosting) |
| — | chopped pecans or walnuts (optional topping) | |
| — | salted caramel sauce for garnish (optional) | |
| — | apple pie filling for garnish (optional) | |
| — | apple slices for garnish (optional) |
Instructions
- For the cupcakes: Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with paper cups.
- In a large bowl, whisk together the flour, baking powder, ground cinnamon, apple pie spice, and salt.
- In a large microwave-safe bowl, melt butter in the microwave in 20 second increments until melted. Whisk in sugar. Mix in eggs one at a time until well mixed. Pour in vanilla, buttermilk, and yogurt until combined. Slowly stir in dry ingredients until no lumps remain. Batter will be thick.
- Divide batter among cupcake liners, filling each ⅔ full.
- Bake in preheated oven for about 17 to 19 minutes or when a toothpick inserted into center comes out clean. Remove from oven and allow to cool in muffin tin several minutes before transferring to a wire rack. Allow to cool completely before filling and frosting.
- Make the apple pie filling: In a medium saucepan, place chopped apples, butter, brown sugar, lemon juice, cinnamon, and apple pie spice together. Cook over medium heat for about 5 to 8 minutes, until apples are tender. Stir occasionally. Allow mixture to cool.
- Make the frosting: In the bowl of an electric stand mixer or with your hand mixer, cream butter on medium high speed for about 3 to 4 minutes. Add vanilla extract and salted caramel sauce; mix until combined, scraping down the sides as needed.
- Add 1 cup of powdered sugar and salt; beat on low until powdered sugar is incorporated. Add heavy cream and then add more powdered sugar until desired consistency is achieved.
- Increase speed to medium, and beat until smooth and well combined for another 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Prepare a piping bag and fill with frosting.
- Assembly: Using a small knife, cut and remove a circle in the center of each cupcake.
- Fill with apple filling.
- Pour a layer of salted caramel over the apples.
- Pipe frosting on top. (I used a Wilton 1M tip.)
- Drizzle with more salted caramel sauce and add optional toppings if desired.