Caramel Apple Cupcakes

Caramel Apple Cupcake Recipe
73
7 Reviews
This caramel apple cupcake recipe features two all-time favorite flavors to make moist, delicious treats!
40 min
Prep Time
1:25
Total Time
24 cupcakes

Ingredients

Cupcakes

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
3/4 (`) cup
Land O Lakes® Butter, melted
1/2 cup
caramel ice cream topping
1/4 cup
Land O Lakes® Half & Half
3
large Land O Lakes® Eggs
1 large (1 1/2 cups)
apple, peeled, cored, shredded

Frosting

1/2 cup
firmly packed brown sugar
4 to 5 tablespoons
Land O Lakes® Half & Half
2 tablespoons
Land O Lakes® Butter
2 1/2 to 3 cups
powdered sugar
1 teaspoon
vanilla
 
*Substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of ground allspice.

Directions

  1. Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
  2. Combine flour, baking powder, baking soda, salt and apple pie spice in bowl. Set aside.
  3. Combine all remaining cupcake ingredients except apples in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour mixture; stir until just moistened. Stir in apples.
  4. Fill each prepared muffin cup with about 1/4 cup batter.
  5. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely.
  6. 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, 4-5 minutes or until butter is melted and sugar is dissolved. Remove from heat. Stir in enough powdered sugar for desired frosting consistency, adding additional half & half, if necessary. Stir in vanilla. Frost cupcakes.

Recipe Tips

- 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.

Nutrition Facts (1 cupcake)

Calories
240
Cholesterol
45mg
Carbohydrates
40g
Protein
2g
Fat
8g
Sodium
270mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

Sorry to hear that you were unhappy with this recipe. I baked thhis cupcake recipes this morning in the Test Kitchens and evaluated the texture and flavor. I have now made an ingredient change and increased the amount of shredded apple to 1 1/2 cups. By the way the variety of apples you use can make a difference too. I used Braeburn apples.

Rating

Joanne, I re-tested these cupcakes in the Test Kitchens this morning.I made a couple of changes to this recipe. First, I increased the shredded apple to 1 1/2 cups. The apple flavor will depend on the variety of apples you use. I used Braeburn apples in the testing I did today. But, also the shredded apple is quite wet and it will make a difference how much apple is put into the cup since the apples pack down in the cup. I also made a slight change to the frosting by calling for specifically 2 1/2 cups of powdered sugar. Previously it was a range in the amount of sugar and it is best if only 2 1/2 cups of powdered sugar is used.

Rating

I was not a fan of this recipe. I thought they were too dry, frosting too sweet. Like a creamier frosting better. Couldn't really taste the apple in these cupcake's. Will not make again.

Test Kitchen Comment
From: Cindy
Joanne, I re-tested these cupcakes in the Test Kitchens this morning.I made a couple of changes to this recipe. First, I increased the shredded apple to 1 1/2 cups. The apple flavor will depend on the variety of apples you use. I used Braeburn apples in the testing I did today. But, also the shredded apple is quite wet and it will make a difference how much apple is put into the cup since the apples pack down in the cup. I also made a slight change to the frosting by calling for specifically 2 1/2 cups of powdered sugar. Previously it was a range in the amount of sugar and it is best if only 2 1/2 cups of powdered sugar is used.
Posted October 05, 2012

Rating

These were terrible! They had no taste at all! I have used many recipes on this site with great success, but this was not one of them!

Test Kitchen Comment
From: Cindy
Sorry to hear that you were unhappy with this recipe. I baked thhis cupcake recipes this morning in the Test Kitchens and evaluated the texture and flavor. I have now made an ingredient change and increased the amount of shredded apple to 1 1/2 cups. By the way the variety of apples you use can make a difference too. I used Braeburn apples.
Posted October 05, 2012

Rating

These were good. Frosting was a little too much vanilla

Rating

PERFECT! I changed a few things...added less powdered sugar (only added about 1 cup and a half) so it's not too sweet. Added way more apple spice. And added more vanilla extract into frosting. Substituted 1 cup of all purpose flour for cake flour. They are very soft and moist inside and frosting is excellent.

Rating

Great recipe. Kids love it at school.

Rating

Can't go wrong putting caramel and apple together. This recipe is so easy and the cupcakes are delicious. They would adapt to any frosting or icing recipe.

Rating

I made these for a group of friends and everyone loved them. The texture was nice, you would never know that there were apple pieces in them. Only complaint was the icing was a little too sweet so I used just a little less of it on the second batch. Great fall snack!

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