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To make these tasty caramel apple cupcakes, gather these ingredients: - 1 ½ cups all-purpose flour - 1 tsp baking powder - ½ tsp baking soda - ½ tsp salt - ½ cup unsalted butter, softened - 1 cup brown sugar, packed - 2 large eggs - 1 tsp vanilla extract - 1 cup apples, peeled and finely chopped (Granny Smith or Honeycrisp) - ½ tsp ground cinnamon - ½ cup buttermilk - ½ cup caramel sauce (store-bought or homemade) - Whipped cream for topping (optional) - Additional caramel sauce for drizzling - Chopped pecans or walnuts for garnish (optional) If you don’t have some ingredients, don’t worry! Here are some swaps: - All-purpose flour: Use gluten-free flour for a gluten-free option. - Unsalted butter: You can use coconut oil or margarine instead. - Buttermilk: Mix milk with a bit of vinegar or lemon juice to create a buttermilk substitute. - Brown sugar: White sugar can work, but you’ll miss some flavor. To make your cupcakes even more special, consider these toppings: - Whipped cream: It adds a light, fluffy touch. - Extra caramel sauce: A drizzle on top makes it even sweeter. - Chopped nuts: Pecans or walnuts add crunch and flavor. - Apple slices: A few thin slices on top look pretty and fresh. These ingredients will help you create delightful caramel apple cupcakes. For the full recipe, follow the steps provided! First, you need to preheat your oven to 350°F (175°C). This step ensures the cupcakes bake evenly. While the oven heats, grab a 12-cup muffin tin. Line it with cupcake liners to make clean-up easy later. In a medium bowl, whisk together the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 tsp of baking powder, ½ tsp of baking soda, ½ tsp of salt, and ½ tsp of ground cinnamon. Mixing these first helps the baking powder and soda spread evenly. Next, take a large mixing bowl. Add ½ cup of softened unsalted butter and 1 cup of packed brown sugar. Beat them together until the mixture turns light and fluffy. This step adds air to your batter, making the cupcakes soft. Now, add the eggs, one at a time, to your butter-sugar mix. Mix well after each egg. Stir in 1 tsp of vanilla extract for flavor. Gradually, add the dry mixture to your wet mix, alternating with ½ cup of buttermilk. Start and end with the flour mixture. Finally, gently fold in 1 cup of finely chopped apples. Divide the batter evenly among the cupcake liners. Fill each liner about two-thirds full. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. Use a toothpick to check if they are done. The toothpick should come out clean. Once baked, let the cupcakes cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. To fill them, take a small knife and carve out a core from the center of each cupcake. Fill the hole with ½ cup of caramel sauce. For an extra treat, top with whipped cream and a drizzle of caramel. Add chopped pecans or walnuts for crunch if you like! To make moist cupcakes, use room-temperature butter. Softened butter mixes well with sugar. This creates tiny air pockets and adds lightness. Be sure to cream the butter and sugar until fluffy. Mix the wet and dry ingredients slowly. Overmixing can make your cupcakes tough. Also, do not skip the buttermilk. It adds moisture and a slight tang. When choosing apples, Granny Smith and Honeycrisp are my top picks. Granny Smith offers a tart flavor that balances sweetness. Honeycrisp adds a juicy crunch that enhances each bite. You can also try Fuji or Braeburn apples for a sweeter taste. Chop the apples finely for even distribution in the batter. This ensures every bite has apple goodness. Presentation makes a big difference. For a fun touch, top your cupcakes with whipped cream. Drizzle caramel sauce on top for a sweet finish. You can also sprinkle chopped pecans or walnuts for crunch. Use a decorative platter for serving. Arrange the cupcakes with apple slices around them. Add a small bowl of caramel sauce for dipping. This makes your dessert look inviting and delicious. For the full recipe, check out the details above. {{image_2}} You can make these cupcakes gluten-free. Just use a gluten-free flour blend. Look for one that works well for baking. This swap lets everyone enjoy the treat. The flavor stays rich and sweet. If you want a vegan version, you have options. Replace eggs with flaxseed meal or applesauce. Use plant-based butter and non-dairy milk instead of buttermilk. You can also find vegan caramel sauce. This way, everyone can savor caramel apple goodness. Frosting adds a special touch. You can use cream cheese frosting for a tangy twist. A simple caramel drizzle is also great. For a fruity kick, try apple butter. Each option brings new flavors to your cupcakes. Be creative and mix it up! For the full recipe, check the provided link. To keep your caramel apple cupcakes fresh, store them in an airtight container. This way, they stay moist and tasty. If you plan to eat them in a few days, place them at room temperature. For longer storage, the fridge is a good option. Just make sure to wrap them well to avoid drying out. When stored properly, these cupcakes can last up to four days at room temperature. If you refrigerate them, they can stay fresh for about a week. Keep an eye on them for any signs of spoilage, like a change in smell or texture. If you want to save some cupcakes for later, freezing is a great option. Let the cupcakes cool completely before freezing. Wrap each one in plastic wrap and then in aluminum foil. Place them in a freezer-safe bag or container. They can last in the freezer for up to three months. To enjoy, thaw them in the fridge overnight. For a warm treat, you can heat them gently in the microwave. You’ll love how fresh they taste! To make caramel apple cupcakes from scratch, you need to gather your ingredients. Start with flour, baking powder, baking soda, salt, butter, brown sugar, eggs, vanilla, apples, cinnamon, buttermilk, and caramel sauce. Mix the dry ingredients in one bowl. In another bowl, cream the butter and sugar together. Add the eggs and vanilla. Then, mix in the dry ingredients and buttermilk. Fold in the apples last. Pour the batter into cupcake liners and bake. For full details, check the Full Recipe. Yes, you can use green apples. Green apples, like Granny Smith, give a nice tart flavor. This can balance the sweetness of the caramel and cake. They also stay firm when baked. If you prefer a sweeter taste, use red apples like Honeycrisp. Each type adds its own unique taste to the cupcakes. If you don't have buttermilk, you have options. You can mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes. This will mimic buttermilk's tangy flavor. Another option is to use plain yogurt or sour cream mixed with milk. Both will work well in the recipe. In this blog post, I covered how to make delicious caramel apple cupcakes. We started with the key ingredients and common substitutes. Then, I walked you through step-by-step instructions, from prepping the oven to baking the cupcakes. I also shared tips for moistness and best apple types. We explored variations for gluten-free and vegan options. Lastly, I provided storage tips to keep your cupcakes fresh. With these insights, you can create tasty treats that impress. Happy baking!

Caramel Apple Cupcakes

Indulge in the perfect fall treat with these delightful caramel apple cupcakes! Featuring a scrumptious combination of apples, brown sugar, and rich caramel, these cupcakes are sure to impress. Follow our easy step-by-step recipe to bake these sweet delights topped with whipped cream and a drizzle of caramel. Click through to explore the full recipe and bring the taste of autumn to your kitchen today!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 tsp vanilla extract

1 cup apples, peeled and finely chopped (Granny Smith or Honeycrisp)

½ tsp ground cinnamon

½ cup buttermilk

½ cup caramel sauce (store-bought or homemade)

Whipped cream for topping (optional)

Additional caramel sauce for drizzling

Chopped pecans or walnuts for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

      In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.

        Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

          Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Gently fold in the chopped apples.

            Divide the batter evenly among the cupcake liners, filling them about 2/3 full.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Once the cupcakes are cool, using a small knife, carve out a small core from the center of each cupcake and fill with caramel sauce.

                    Optionally, top with whipped cream, a drizzle of caramel sauce, and sprinkle with chopped pecans or walnuts for an extra crunch.

                      Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 12

                        - Presentation Tips: Arrange the cupcakes on a decorative platter and garnish with a few additional apple slices and a small bowl of caramel sauce for dipping.