It’s that time of year again.
And there’s no way I’d rather have it.
Try and try as I might, I really would like to convince you that non-chocolatey sweets are my dessert of choice.
It’s true. My mom’s apple crisp, pumpkin pie, and gingersnap cookies are my absolute FAVORITE.
Oatmeal raisin cookies grab the spotlight over chocolate chip any day and you might as well just butterscotch my everything because an oatmeal scotchie is the bees knees in my world.
Today’s cupcakes are why I believe that sometimes less is truly more. While they aren’t stuffed with chocolate mousse, crowned with any type of ganache, or adorned with candy bars, these modest cupcakes are quite certainly a new favorite.
The cupcake itself is made with melted butter and brown sugar. Comforting flavors like nutmeg and cinnamon dot each bite with the perfect amount of fall spice. The tiny pieces of tart Granny Smith apples hiding inside will melt in your mouth.
They’re incredibly moist like banana bread, soft and fluffy like a muffin, rich and decadent like a chocolate cupcake.
The cupcakes pack enough flavor that you wouldn’t even need to adorn them with frosting. They could truly stand on their own, but let’s not be silly.
Apples and caramel are a classic fall flavor combination and I baked today’s cupcakes as an excuse to make my Salted Caramel Frosting again.
I know many of you have made it before and it’s truly one of my favorites. It’s dangerously good. Luscious, satin-y, and combining the perfect balance of salty and sweet.
What I love most is how simple it is – (1) make salted caramel (2) stir in powdered sugar (3) stuff your face (4) check yourself in the mirror before walking out the door. I may have skipped #4 and left the house with frosting on my nose, but whatever. Totally worth it.
I topped each cupcake with more caramel sauce because… it’s caramel.
And I topped the caramel with gold glitter sprinkles because… it’s glitter… sprinkles.
What I love most about today’s cupcakes is that there’s no mixer required! The cupcake batter and the frosting can be mixed together by hand. They are SO easy!
One bite is all it will take to convince even the most die-hard summer spirit that the flavors of fall are here. And there’s no turning back.
makes 18 cupcakes
- 2 large eggs
- 1/2 cup (1 stick) salted butter, melted
- 2/3 cup light brown sugar (or dark brown)
- 1/3 cup sugar
- 1/3 cup milk (almond, cow's, or sory milk are fine)
- 1 Tbsp vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2 small apples, chopped into fine pieces (about 1.5 cups)
- 1/2 cup (1 stick) salted butter
- 1 cup dark brown sugar
- 1/3 cup heavy cream
- 1/4 tsp salt
- 2-3 cups powdered sugar, sifted
- Preheat oven to 350F degrees. Line muffin pan with baking cups. Set aside.
- In a large bowl, whisk together the eggs, melted butter, sugars, milk, and vanilla until completely smooth. Set aside. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly add the wet ingredients and stir until JUST combined. Do not overmix. Slowly mix in the apples.
- Fill each baking cup about 2/3 full and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Mine took 22 minutes. Allow to cool.
- Make the frosting: While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for about 1 minute. Remove from heat and allow to slightly cool. Beat in powdered sugar 1 cup at a time, until you reach desired consistency. Frost cooled cupcakes and adorn with caramel sauce and sprinkles. Cupcakes stay fresh at room temperature in an airtight container for 5 days.
RECIPE SOURCE: SALLYSBAKINGADDICTION.COM
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A few other bloggers and I teamed up to make you some apple recipes this week! Check out some favorites so far:
clockwise from top:
Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze from Averie Cooks
Apple Pie Cheesecake Parfaits from Inside BruCrew Life
Apple Cheddar Bacon Sandwich with Roasted Red Onion Mayo from JamHands
Apple Spice Muffins with Caramel Glaze from Shugary Sweets
What are your favorite fall recipes? I’m a sucker for apple pies, apple crisps, and caramel apples.
Some of my favorite apple recipes include: