Apple Spice Cupcakes with Salted Caramel Whipped Cream

Apple Spice Cupcakes with Salted Caramel Whipped Cream
Staff Writer
Apple Spice Cupcakes with Salted Caramel Whipped Cream

Sally McKinney

Apple Spice Cupcakes with Salted Caramel Whipped Cream

When the weather starts to get cooler and I sadly kiss those long summer days goodbye, I make a batch of these apple spice cupcakes and all is right in the world again. Buttery and moist, these flavorful cupcakes are full of tart apples, cinnamon, nutmeg, and sweet brown sugar. In fact, the cupcakes pack enough flavor that you don’t even need a topping! But there’s always room for a little whipped cream; especially one infused with salted caramel

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12
Servings
120
Calories Per Serving
Deliver Ingredients

Ingredients

For the Cupcakes

  • ½  Cup  (1 stick) butter, melted
  • ⅓  Cup  granulated sugar
  • ⅔  Cup  dark brown sugar
  • eggs
  • ⅓  Cup  (80ml) milk
  • 2  Teaspoons  vanilla extract
  • 1½  Cup  all-purpose flour
  • ¼  Teaspoon  baking powder
  • 1  Teaspoon  baking soda
  • ½  Teaspoon  salt
  • 1  Teaspoon  ground cinnamon
  • ½  Teaspoon  ground nutmeg
  • large Granny Smith apple, peeled and finely chopped

For the Caramel Whipped Cream

  • 1½  Cup  heavy cream
  • ¼  Cup  room temperature salted caramel sauce
  • 1  Tablespoon  dark brown sugar

Directions

For the Cupcakes

Whisk the melted butter, granulated sugar, and brown sugar together in a medium bowl until combined. Whisk in the eggs, one at a time, until smooth. Add the milk and vanilla, whisking until combined. Set aside.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Slowly add the wet ingredients to the dry ingredients and stir gently until combined. The batter will have a few lumps. Fold in the apple.

Fill the cupcake liners ¾ of the way full with batter. Bake for 21–23 minutes, rotating the pan halfway through baking. A toothpick inserted in the center will come out clean when done. Remove from the oven and allow to cool completely before frosting.

For the Caramel Whipped Cream

Using a hand-held or stand mixer fitted with a whisk attachment, whip the cream, salted caramel, and brown sugar together in a medium bowl on high speed until stiff peaks begin to form, about 4–5 full minutes. Frost the cupcakes with a knife. Drizzle with additional salted caramel sauce if desired. Serve the cupcakes chilled. The cupcakes will remain fresh stored in the refrigerator for up to 4 days.

Nutritional Facts

Total Fat
7g
10%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
15mg
5%
Carbohydrate, by difference
12g
9%
Protein
2g
4%
Vitamin A, RAE
45µg
6%
Calcium, Ca
36mg
4%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
10µg
3%
Magnesium, Mg
14mg
4%
Phosphorus, P
60mg
9%
Selenium, Se
4µg
7%
Sodium, Na
275mg
18%
Water
31g
1%

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.