Caramel Apple Cupcakes
24
cupcakes
40 min
PREP TIME
1 hr 25 min
TOTAL TIME

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.

How to make

  1. STEP 1

    Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

  2. STEP 2

    Combine flour, baking powder, baking soda, salt and apple pie spice in bowl. Set aside.

  3. STEP 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. STEP 4

    Fill each prepared muffin cup with about 1/4 cup batter.

  5. STEP 5

    Bake 15-20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans; cool completely.

  6. STEP 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.

Tip #1

- 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.

Tip #2

- 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.

Nutrition

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

Reviews

Explore reviews from
our online community

  October 02, 2012

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.

— says Joanne
Helpful?
Test Kitchen Comment October 05, 2012

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.

— says Cindy
  October 02, 2012

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!

— says Judith F.
Helpful?
Test Kitchen Comment October 05, 2012

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.

— says Cindy
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