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Caramel Apple Cupcakes
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Caramel Apple Cupcake Recipe

Caramel Apple Cupcakes

This caramel apple cupcake recipe features two all-time favorite flavors to make moist, delicious treats!

Read the Story Behind the Recipe

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40 min
Prep Time
1 hr 25 min
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.

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.

Read the Story Behind the Recipe

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.

Tip #3

Read more about this recipe on Recipe Buzz® Blog.

Nutrition (1 cupcake)

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