Yield: 14-16 CUPCAKES
Ingredients:
Cupcakes
1/2 cup (1 stick or 115g) unsalted butter, melted and slightly cooled
2/3 cup (135g) packed light or dark brown sugar (I prefer dark)
1/3 cup (65g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80ml) milk*
2 teaspoons pure vanilla extract
1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large apple, peeled and finely chopped (about 2 cups)**
Salted Caramel Frosting
1/2 cup (1 stick or 115g) unsalted butter
1 cup (200g) packed light or dark brown sugar (I prefer dark)
1/3 cup (5 Tablespoons; 80ml) heavy cream, divided
1/4 teaspoon salt
2 – 3 cups (240-360g) confectioners’ sugar, sifted
optional garnish: salted caramel sauce and apple slices
Recipe Notes:
*Recipe tested with skim milk and 1% milk. Almond milk, soy milk, 2% milk, and rice milk are all OK.
**I suggest Granny Smith apples for their beautiful tart flavor!
Directions:
Get full recipe >> Apple Spice Cupcakes with Salted Caramel Frosting @ sallysbakingaddiction.com