Caramel Apple Harvest Cupcakes
Equipment
- Mixing Bowl
- Cupcake Tin
- Oven
- Wire Rack
Ingredients
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, softened
- 1 large egg
- ½ cup milk
- 1 cup diced apples
- ½ cup caramel sauce
- 4 thin apple slices
Instructions
- Preheat the oven to 350 degrees and line a cupcake tin with four paper liners.
- In a mixing bowl, stir together the flour, sugar, baking powder, and cinnamon until evenly combined.
- Add the softened butter, egg, and milk to the dry ingredients. Mix until a smooth batter forms.
- Fold the diced apples into the batter until they are distributed throughout.
- Divide the batter evenly among the four liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack.
- Once cooled, drizzle each cupcake with 1 tablespoon of caramel sauce and press one apple slice on top.
Notes
Warm the caramel sauce slightly before drizzling so it flows smoothly over the cooled cupcakes without soaking into the cake too much. If the apples release extra juice during baking, the cupcakes may need an extra minute or two in the oven. Store any leftovers in an airtight container at room temperature for up to two days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Cupcake Tin, Oven, Wire Rack
Cuisine: American
Equipment: Mixing Bowl, Cupcake Tin, Oven, Wire Rack