Caramel Apple Cupcakes Recipe

INGREDIENTS

Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder, and cinnamon. Set aside.1½ cups all-purpose flour,¾ cup brown sugar,1 teaspoon baking powder,½ teaspoon ground cinnamon
In a medium bowl, whisk together the milk, vegetable oil, applesauce, caramel sauce, eggs, and vanilla.½ cup whole milk,¼ cup vegetable oil,¼ cup unsweetened applesauce,¼ cup caramel sauce,2 large eggs,1 teaspoon pure vanilla extract
Add the wet ingredients to the dry and mix just until no large lumps of flour remain.
Fold the shredded apple into the batter1 cup shredded Granny Smith apple
Divide the batter between the cupcake wells making sure to fill each one ¾ of the way full.
Bake the cupcakes for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes to a wire rack to cool completely before icing.

Add the butter and caramel sauce to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until they are fully combined.½ cup unsalted butter,¼ cup caramel sauce
With the mixer on low, slowly add the powdered sugar. Once all the powdered sugar has been added, scrape down the sides of the bowl and then turn the mixer to high speed and beat until the frosting becomes light and fluffy.2 cups powdered sugar
Transfer the frosting to a piping bag fitted with your choice of tip and frost as desired.

Sugar: I love the flavor of light brown sugar with apple! Feel free to use granulated sugar if you prefer.
Milk: I used whole milk in this recipe but buttermilk is even more delicious.
Apple: Shredded apple adds a bit more apple flavor, but it is completely optional!
Use a boxer grater to easily shred the apple. A zester is another option, but a box grater works best.
Gently fold in the shredded apple so that you don’t incorporate too much air into the batter.
Add a bit of milk to the buttercream if it turns out too thick. Start with ½ tablespoon of milk and add more, if needed.

Storage: Store caramel apple cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.