Caramel Apple Cupcakes
Caramel apple cupcakes are brimming with fall flavors. Fluffy spiced apple cupcakes are topped with a velvety cream cheese frosting and a sweet caramel drizzle.
Ingredients
Cupcakes
- 15.25 ounces spice cake mix Betty Crocker Super Moist brand
- 1 cup whole milk
- ½ cup canola oil
- 3 large eggs
- ¾ teaspoon vanilla extract
- 1 cup shredded Gala apple peeled then shredded
Spiced Cream Cheese Frosting
- 8 ounces cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 cups powdered sugar sifted
- 2 tablespoons heavy cream
Optional Garnish
- Caramel sauce Hershey’s Sundae Dream Caramel Syrup in a squeeze bottle
- Thin slices of Gala apple
Instructions
- Preheat the oven to 350°F. Line two standard muffin pans with grease-proof paper liners. Set aside.
- In a large mixing bowl, add the packet of spice cake mix, whole milk, canola oil, eggs, and vanilla extract. Beat on medium speed using a handheld mixer for 2 minutes.
- Fold the shredded Gala apple into the cupcake batter until all the shredded apples are evenly distributed.
- Divide the batter evenly between the muffin cups. Bake for 17-19 minutes or until a toothpick inserted comes out clean.
- Allow the apple cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack on the counter to cool completely.
- While your cupcakes are baking, you can make your spiced cream cheese frosting by beating together on medium-high speed with a handheld mixer, the softened cream cheese, and unsalted butter. Beat for 1 to 2 minutes or until smooth and fluffy.
- Add the vanilla extract, cinnamon, and salt to the cream cheese mixture. Mix until incorporated.
- Add the sifted powdered sugar, one cup at a time, to the cream cheese mixture and beat until fully incorporated.
- Lastly, add the heavy cream to the spiced cream cheese mixture and beat on medium-high speed for 1 to 2 minutes or until the frosting is smooth and thick.
- Transfer the spiced cream cheese frosting to a large piping bag fitted with a decorative piping tip, and store in the refrigerator to firm up until you are ready to frost your cupcakes. The frosting needs a minimum of 30 to 45 minutes in the refrigerator to be firm enough to hold its shape when piped.
- Pipe the frosting onto the cupcakes.
- Garnish the frosted cupcakes with a drizzle of caramel sauce and a thin slice of Gala apple.
Notes
The best way to shred the Gala apples is to peel them and then grate them on the large grate side of a box grater. Be careful not to go as deep as the core of the apple. You only want to grate the flesh from each side of the apple.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
Cream cheese frosting keeps very well in a tightly sealed container in the refrigerator for up to 2 weeks. When ready to use, allow it to sit at room temperature to soften. Once softened, add it to a large mixing bowl and beat it on medium speed for a minute or two to get it back to a pipeable consistency.
These caramel apple pie cupcakes should be served immediately after frosting and garnishing.