Apple Cupcakes with Caramel Buttercream & Caramel Glaze
(makes 24 cupcakes)
For the cake:
3 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar
1 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
3/4 cup vegetable oil
3/4 cup sour cream
2 tsp vanilla
3 cups peeled, chopped apples (I used 1 Granny Smith and 1 Gala)
Preheat oven to 350 degrees and line muffin pans with cupcake liners.
In large bowl combine dry ingredients: flour, granulated sugar, brown sugar, baking soda, salt and cinnamon.
Add all wet ingredients to dry ingredients: eggs, vegetable oil, sour cream and vanilla. Mix well with wire whisk until well blended. Fold in chopped apples.
Fill cupcake liners 2/3 full with batter. Bake for 18 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
Once cupcakes are completely cool frost with Caramel Buttercream.
For the icing:
1 stick unsalted butter
1 cup brown sugar
1/3 cup heavy cream
3 1/2 cups confectioner’s sugar
In saucepan over medium heat melt butter.
Stir in brown sugar and heavy cream and keep over medium heat until sugar is dissolved, about 2 minutes.
Transfer mixture to mixing bowl. Gradually add confectioner’s sugar 1 cup at a time and mix with electric mixer until incorporated.
Frost cupcakes using an offset spatula.
For the caramel glaze:
1 (14oz) bag Kraft Caramels
2/3 cup half-and-half
Microwave caramels and half-and-half on High 3 to 3 1/2 minutes or until caramels are completely melted, stirring after each minute.
Allow caramel to cool for 1-2 minutes.
Dip top of frosted cupcakes into bowl of caramel.
For the garnish:
24 wooden popsicle sticks
Once cupcakes have been dipped in caramel, top with your favorite garnish before caramel sets.
Insert popsicle stick.
*Note: I recommend frosting all cupcakes with Caramel Buttercream first. Then melt your caramels and dip cupcakes one at a time immediately adding toppings to each before caramel sets. These cupcakes are kind of messy, so I recommend eating with a fork.
i have been searching for a caramel buttercream frosting! the only problem i have is, i'm making a fondant covered wedding cake and i need a caramel frosting filling for one of the tiers. i don't want to refrigerate my fondant covered cake, but i can't find a recipe for the caramel frosting that doesn't have milk or heavy cream. do you think i could use evaporated milk instead or do you think that would have to be refrigerated as well? Thanks
I made these cupcakes again this weekend and instead of putting the brown sugar icing on using an offset spatula, I loaded my decorator bag with a plain round tip (forget the # but it's about 1/4" across), and piped on the icing. It went so much faster!
Then, when dipping in the caramel, be sure to apply sprinkles or candy corn or pecan pieces right away as the caramel does begin to set up quickly and you want your topping to stick.
I used the cookie pop sticks for these, the shorter ones that are about 6" long. They fit perfectly in the little goodie bags.
Oh, and if you have leftover caramel, it makes a great dip for your leftover apples!
P.S. You're not seeing double. I posted this over in seasonal too. I forgot where I was!
Bumping this recipe. I made it again yesterday. Just as awesome! If you haven't tried it, you ought to.
This time, rather than using the 14 oz of caramel that you have to unwrap individually, I used a 13.4 oz can of Nestle dulce de leche instead, with the half n half. Worked just as well and was a lot easier!
Oh good Lord these sound, and look, heavenly. Printing this one out now. I have a huge box of those popsicle sticks and was hoping to get a good idea to use them and this will do it for me!!! Thanks Spooky. You always have these to die for recipes.
They DO sound GREAT!!! Just when I have a line up of recipes I want to try when I have time, you add one more to my long list! But that's a good thing!!
If anyone is wondering about using something to make the caramel buttercream instead of heavy cream, I made some of BW's BC with a vanilla caramel coffee creamer and it was great. Using it instead of the heavy cream here it would make this an icing that doesn't require refrigeration.
All I know is that I just made these today for family as Im a huge caramel apple fan. I did 12 cupcakes and a 8 inch cake and have about 2 slices of cake left family and neighbors grabbed them very fast
Glad you all enjoyed it. I took the left over cupcakes to work today. I made these and some salted caramel pumpkin spice cupcakes with cinnamon SMBC. They were all gone by time I went up to get my pan.
Spooky - I made this frosting recipe as well & would offer 1 suggestion let the butter cool (not solidify just cool I did this with my brown butter recipe as well) before incorporating the rest. I had to wait for the frosting to cool before I could put it in a bag and frost my cupcakes as it still warm and really soupy.
I was surprised that it did crust lightly after resting, in case anyone is interested in that.
p.s. I bet this frosting would be AWESOME on bunnywomans pumpkin pie cake recipe too!!!
For the icing? But then the brown sugar wouldn't totally dissolve. You actually need to cook this for a while with the brown sugar, butter and heavy cream, so that the sugar totally dissolves and to help develope that caramel flavor in the icing. Once you put it in your mixer, and start slowly adding the powdered sugar, it thickens up. In fact, I let mine sit almost too long and it was a witch to pipe out (using #12 tip) and my hand was sore for a couple of days afterward.
It should probably work. Are you talking just a two layer cake, or a tiered cake? I'd just take care to support the layers well while taking them out of the pans and then stacking them. Perhaps partially freezing them will help prevent any breakage. Let me know how it turns out.