Apple Caramel Cupcakes
By Laila ·
These cupcakes combine flavors from the sweet apples and the subtle saltiness of the Caramel Sauce. Made in 1 bowl and ready to eat in under 45 minutes. Free from: dairy, egg, soy, peanuts, tree nuts, sesame, mustard, and animal products.
These Apple Caramel Cupcakes are TO DIE FOR.
You’re gonna have to make them. Stat.
Shall we?
It’s a heart warming, tummy hugging, apples with Salted Maple Caramel Sauce dessert…YUM. We Canadians looove our maple syrup. It goes well with everything, right. Of course, it’s amazing.
cupcake vs muffin
There’s always been a debate whether what you’re eating is a cupcake or a muffin. A true cupcake has no fruit, is sweet, and traditionally comes in 3 classic flavors: vanilla, chocolate, and red velvet. And a cupcake is always supposed to have icing on top. Obviously, cupcakes have evolved to include countless flavor combinations, and some don’t come iced.
Muffins on the other hand, are made using whole wheat flour (usually mixed with a bit of AP flour), have fruit or even some vegetable in them, not very sweet, and definitely no icing. They’re considered more of a healthier option – although not always the case, and they’re synonymous with breakfast.
So what do you call a dessert that’s baked in a muffin tin, is stuffed with delicious fresh fruit, but has no icing on top? I thought of Cupfins. Not sure if it’ll ever take off like the Cronut has, but that’s ok with me. Because when it comes down to it, you can call this perfect dessert anything you want – cupfin, cupcake, muffin, Larry, best thing I’ve had in forever – and it’ll still taste amazing. There I go again with that word.
Types of apples for this recipe
I used Empire apples to make these Apple Caramel cupfins, but you can use any sweet apple variety that’s available to you. Gala is a good choice too. The apples were picked by Sofia while on her class field trip to the farm.
They had a great day – mind you the temperature was crazy hot for fall (I think it reached 40C!!), but despite the heat, the kids picked apples from the trees and learned valuable lessons along the way; like how apples grow, how vital bees are to our ecosystem and to our survival, and perhaps one of the best things I learned – what to do if you ever get stung.
Soooo, wanna know??
If you get stung by a bee, do this!
A drop of liquid soap! I always grew up knowing fresh garlic took care of bee stings, but the farmer said that a drop of liquid soap on a fresh sting will eliminate the pain. Liquid soap will be in my arsenal during the summer months from now on!
I love farmers – they really know their stuff.
Why you’ll love this recipe
Back to this very versatile recipe. Out of cupcake liners or not in the mood for the little bit of extra work? Then turn the recipe into a cake. Easy peasy. Cakes are great because they’re quick and they bake beautifully. I love the crusty edges too. My fav part.
These irresistible Apple Caramel Cupcakes are free from:
dairy
egg
soy
peanuts
tree nuts
mustard
sesame
animal products
So you can have your {cup} cake and eat it too ;) They’re so good – they’ve been dubbed a “gift-to-the-soul.” Not by me, I promise. I’m not that quick on my feet, unfortunately. I’m like George Costanza on Seinfeld – always thinking about the perfect thing to say when it’s much too late….
This Thanksgiving weekend, enjoy the time off with people you love and who love you, surrounded by delicious home cooked foods. Desserts included! Like these Apple Caramel Cupcakes. I’m serious, you need to try this recipe or you and I will no longer be on speaking terms.
I’m kidding, I’ll still love ya – but trust me and make this recipe then come back and let me know what you think! If you’re on social then come say hello and let me know there! Instagram Facebook Twitter
From my family to yours, have a happy safe and healthy Thanksgiving weekend. xx
Recipe
Apple Caramel Cupcakes
These cupcakes combine flavors from the sweet apples and the subtle saltiness of the Caramel Sauce. Made in 1 bowl and ready to eat in under 45 minutes. Free from: dairy, egg, soy, peanuts, tree nuts, sesame, mustard, and animal products.
- Prep
- 10 mins
- Cook
- 35 mins
- Total
- 45 mins
- Serves
- 17 cupcakes
Ingredients
Instructions
- 1Preheat oven to 350F. Line muffin tins OR grease and lightly dust a 9-12" pan. {see notes}
- 2In a small bowl, add cubed apples and mix with Salted Caramel Sauce and ½ tsp cinnamon. Set aside.
- 3In another small bowl, place sliced apples (about ¼" thick) and add a squeeze of lemon juice. Set aside.
- 4In a large bowl, whisk together sifted flour, sugar, baking powder, baking soda, sea salt, and the other ½ tsp of cinnamon.
- 5Next, add milk, oil, and vinegar and whisk vigorously until batter comes together nicely.
- 6Then, add cubed apple mix and fold into the batter using a rubber spatula.
- 7Pour into prepared muffin tin to make cupfins OR pour into prepared cake pan to make cake.
- 8Using the prepared sliced apples, place a couple of slices on top of each cupfin, OR arrange apple slices nicely and in an even fashion on top of batter if making cake.
- 9Bake in preheated oven for 30-35 minutes (I did 35), or until a toothpick inserted in middle comes out clean. Let cool a few minutes before enjoying.
Notes
If you don't have any Salted Maple Caramel Sauce on hand ,then substitute with equal amounts pure maple syrup. To make cake - you'll need a good size pan - 10"-12" to fit the batter and bake properly. Or you can use 2 - 9" pans of choice (round, square, etc) Whatever pan and size you choose, be sure to fill it to ½ full and no more than ⅔ full. This ensures your cake bakes properly and effectively. You can chill/freeze one of the cakes for later. Although, I have a strong feeling there won't be a need to freeze anything :D I actually want to guarantee that statement! You'll need to increase the baking time for the cake. Bake for approximately 45-55 minutes (depending on whether you use one pan or multiple), or until toothpick or knife inserted in the middle comes out clean. Also, if you choose to use a bunt pan like I did, arrange the sliced apples FIRST in the pan, then pour the batter and bake. That way the apples will be on the top when you invert the cake ;) The size I used was 10" and I baked the cake for 55 minutes. Oven temps vary so check yours at the 45 minute mark and add the extra time accordingly. Let cake cool completely before inverting. Calories: 214 kcal