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Caramel Apple Cupcakes


with Pumpkin Cream-Cheese Frosting
Perfect for the holidays, a treat nobody can pass by. I merged a couple old recipes to make this custom dream.

party ideas - place a candy apple wooden dowel (or Popsicle stick) for serving or a pumpkin shaped candy corn on top."

Ingredients

Apple Cupcakes

1 cup(2 sticks) unsalted butter, softened
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup sour cream
1 cup preferred type of baking apple, peeled, cored, and finely chopped
*1/2 cup apple or pumpkin butter(optional)


Pumpkin Cream-Cheese Frosting

1 (8oz)cream cheese, softened
1/2 cup pumpkin purée
1/4 cup unsalted butter, softened
1 tablespoon apple juice
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract
2-3 cups (depending on preferred sweetness)confectioners' sugar, sifted

*Caramel - melted or syrup


Instructions

Cupcakes

Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.

Using a hand mixer or standing mixer, cream the butter and sugar together until fluffy, about 2 to 3 minutes. Add eggs, one at a time and vanilla extract, beating until smooth.

Combine the flour, nutmeg, baking soda and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add the sour cream, and then the rest of the flour. Beat until well combined, taking care not to over mix. Gently fold in the chopped apples.

Divide batter between prepared muffin tins. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.

*(With optional apple/pumpkin butter)
Put apple/pumpkin butter into a small pastry bag with an open tip Squeeze a small amount into the center of each cupcake. Continue cooling completely. Then frost with icing.


Pumpkin Cream-Cheese Frosting

Blend the cream cheese, pumpkin purée, butter, apple juice, orange zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Gradually stir in the confectioners' sugar and continue to beat until light and creamy. Store in the refrigerator after use.


*Drizzle with caramel either before or after frosting (or both)

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Servings

about 20 cupcakes

Nutritional Information
Per Serving

no nutrition information available