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Caramel Apple Cupcakes

Indulgent Caramel Apple Cupcakes for Cozy Fall Moments

Delight in these Caramel Apple Cupcakes, perfect for fall gatherings with comforting flavors and moist texture.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.25 cups all-purpose flour gluten-free flour blends can be used for a gluten-free version
  • 1 teaspoon baking powder ensure it's fresh for best results
  • 0.5 teaspoon baking soda works with the buttermilk
  • 1 teaspoon ground cinnamon adds warmth and spice
  • 0.25 teaspoon ground nutmeg enhances flavor; omit if needed
  • 0.5 teaspoon salt balances sweetness
  • 0.5 cups unsalted butter softened; swap with coconut oil for dairy-free
  • 0.75 cups granulated sugar can use brown sugar for deeper flavor
  • 2 large eggs or a flax egg for vegan option
  • 1 teaspoon vanilla extract pure is ideal; imitation works
  • 0.5 cups buttermilk or regular milk with vinegar
  • 1 cup peeled finely chopped apples Granny Smith or Honeycrisp
For the Topping
  • 0.5 cups caramel sauce store-bought or homemade

Equipment

  • muffin tin
  • mixing bowls
  • Electric Mixer
  • spatula
  • Measuring Cups
  • Measuring Spoons
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Mix dry ingredients: whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Combine dry and wet mixtures alternately with buttermilk, starting and ending with flour.
  6. Gently fold in chopped apples until evenly distributed.
  7. Fill muffin cups about ⅔ full and bake for 18-22 minutes, or until a toothpick comes out clean.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack. Drizzle with caramel sauce once cooled.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 44gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

For best results, use fresh ingredients and avoid overmixing to keep cupcakes fluffy. Consider topping with cream cheese frosting for added richness.

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