Description
Moist spiced cupcakes loaded with tender apple chunks and topped with a rich caramel drizzle. A cozy fall dessert perfect for gatherings.
Ingredients
- 2 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups finely chopped apples (Granny Smith or Honeycrisp)
- 1/2 cup caramel sauce, for topping
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
- Alternate adding the dry mixture and milk to the wet ingredients, beginning and ending with the dry mix. Mix until just combined.
- Fold in the chopped apples gently with a spatula.
- Divide batter evenly into prepared liners, filling about two-thirds full.
- Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Drizzle cooled cupcakes with caramel sauce before serving.
Notes
For extra flair, garnish with chopped nuts or apple slices. Store cupcakes in an airtight container for up to 3 days. Freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American