2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon apple pie spice*
3/4 cup firmly packed brown sugar
1/2 cup caramel ice cream topping
1 1/2 cups shredded apple
1/2 cup firmly packed brown sugar
4 to 5 tablespoons Land O Lakes® Half & Half or Fat Free Half & Half
2 1/2 to 3 cups powdered sugar
1 teaspoon vanilla
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine flour, baking powder, baking soda, salt and apple pie spice in medium bowl. Combine all remaining cupcake ingredients except apples in large bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Add flour mixture; stir until just moistened. Stir in apples.
Fill each prepared muffin cup with about 1/4 cup batter. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely.
Combine 1/2 cup brown sugar, 4 tablespoons half & half and 2 tablespoons butter in 1 1/2 quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and sugar is dissolved (4 to 5 minutes). Remove from heat. Stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. Stir in vanilla. Frost cupcakes.
* Substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of ground allspice.
- An easy way to shred the apples is to core and halve them before shredding. Leave the peel on for a little color and texture.
- Brown sugar is measured a little differently than other sugars or flour. Be sure to pack the brown sugar firmly into the measuring cup or spoon until it is level with the top.
Read more about this recipe on Recipe Buzz® Blog.