Description
A moist, cinnamon-spiced apple cake topped with a swirl of salted caramel and creamy frosting. Perfect for autumn celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 cup finely diced Granny Smith apples
- 1 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/2 cup whole milk
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup granulated sugar (for caramel)
- 4 tbsp unsalted butter (for caramel)
- 1/4 cup heavy cream
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350F (175C) and line a cupcake tin with liners.
- Cream butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Whisk together flour, cinnamon, and baking powder in a separate bowl.
- Alternately stir in dry ingredients and milk until the batter is smooth.
- Fold in the diced apples gently with a spatula.
- Fill liners 3/4 full and bake for 20-22 minutes.
- Allow cupcakes to cool completely on a wire rack.
- Melt granulated sugar in a pan until amber, whisk in butter, cream, and salt.
- Core the center of cooled cupcakes and fill with the caramel sauce.
- Frost as desired and serve.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American