Spiced Caramel Apple Cupcakes

Spiced Caramel Apple CupcakesI think I’m a little inspired by the upcoming change of seasons.  Or trying to be at least.  I’m really sad to see the end of summer coming.  No more watermelon…no more farm stands…no more tomatoes that smell like tomatoes…strawberries that actually smell like strawberries…schnozberries that taste like schnozberries.

Ah, well.  At least I’ve got a freezer full of cantaloupe, honeydew melon, and salsa.  That will be nice to pull out in January for a special treat.  Although, am I really going to want a freezing cold smoothie in this climate?  So frightened of Denver’s winters…pray for me.

Ingredients (Cupcakes):
1/2 c Butter
1/2 c Brown Sugar
1/2 c Sugar
2 Eggs
1 c Finely Chopped Apples
1 tsp Vanilla Extract
1 1/4 c Flour
1 tsp Baking Soda
1/4 tsp Salt
1 tsp Pumpkin Pie Spice
1/2 c Slivered Almonds

Ingredients (Frosting):
1/2 c Butter
1 c Brown Sugar
1/4 c Heavy Cream
1 Tbs Pumpkin Pie Spice
2 c Confectioners’ Sugar
4 Tbs Graham Cracker Crumbs

Directions (Cupcakes):
Preheat oven to 350.  Oil and flour cupcake tin(s); it’s best not to use paper or foil liners with these–the fruit can cling to the wrappers and make them totally not as fun.  In a medium bowl, cream together the butter and sugars.  Add the eggs, one at a time, then mix in the apples and vanilla extract.  In a large bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and almonds.  Add the apple mixture to the flour mixture and stir just until well-combined.

Fill cupcake tins 2/3 full and bake for about 20 minutes, until the cupcakes are nicely browned and a toothpick inserted in the center comes out clean.  Check them after about 15 minutes–you may want to cover them with foil if they are browning too quickly.  Cool on a wire rack.

Yield: 18 Cupcakes

Directions (Frosting):
In a small saucepan over medium heat, melt butter.  Add sugar and bring to a boil.  Lower heat slightly and boil, stirring, for a couple minutes.  Stir in cream and boil a few minutes more.  Remove from heat and allow to cool.  Gradually beat in the confectioners’ sugar.

Note: If the frosting becomes too thick, thin it with milk, one teaspoon at a time.  If too thin, add more confectioners’ sugar or graham cracker crumbs, again just a teaspoon at a time.

Yield: Frosts about 18 Cupcakes

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One Response to Spiced Caramel Apple Cupcakes

  1. Alex says:

    I give these cupcakes 3 yums up!

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