Caramel Apple Cupcakes with Apple Cider Frosting
The basis of this recipe came from this cake at A Hint of Honey . I really only make cakes for birthdays, and I wanted to be able to put it in the kids lunches. So I made some alterations to make it work for me. The results are really very yummy. Such a nice recipe for Fall when apples are in season.
Caramel Apple Cupcakes with Apple Cider Frosting
Author: Cooking up a Project
Recipe type: Dessert
Cuisine: Cupcake
Prep time:
Cook time:
Total time:
Ingredients
Cupcakes
- 1¾ cups whole wheat flour
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1½ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp salt
- 1½ cups light brown sugar
- ¾ cup canola oil
- ¾ cup applesauce
- ¾ cup caramel sauce (the kind you would use on ice cream)
- 2 tsp vanilla extract
- 3 eggs
- 1½ cups buttermilk
- 1 cup apples, finely chopped
- ¾ cup quick oats
Apple Cider Frosting:
- ¾ cup butter, softened
- ½ cup apple cider
- ¾ tsp ground cinnamon
- pinch of salt
- 4 to 4½ cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease (or use liners) muffin pans. Set aside.
- In a large bowl, beat sugar, oil, applesauce, caramel and vanilla; add eggs. Add baking powder, baking soda, cinnamon, salt, and oats; mix well. Mix in buttermilk and flour. Fold in apples.
- Fill muffin cups about ¾ way full. Bake 18-20 minutes or until golden brown and toothpick inserted in the middle comes out clean. Let cool in pans for 10 minutes, then transfer to a cooling rack. After muffins are completely cool, frost with Apple cider frosting.
Frosting
- Beat together butter, cider, cinnamon and salt. Add powdered sugar a little at a time until desired consistency is reached.
Tip**
- I frosted the ones to freeze for the kids’ lunches THIS way.