Apple Spice Cupcakes with Caramel Frosting

Happy Thursday! These apple spice cupcakes, this blog post, and I have a lot in common.

We all happen to be short and sweet.

This is not up for debate. 🙂

I don’t mean to go on and on about how crazy life is, but I’ll just say we are ALL counting the minutes until summer vacation. Every single person in the house is over-committed. It’s as if we never, ever heard the word “NO” before.

This is why I was happy to have all 3 kids veg out during a movie last night while Zach recovered from a brief fever virus. Harry Potter movies are our go-to when we’re down and out, so the ‘no screen time on school days’ ban was eagerly lifted so they could find some tranquility, slack-jawed and zombie-like, in this ocean of chaos.

Only 6 more weeks until Summer Vacation!!

In the meantime, perhaps you have a special occasion that calls for cupcakes? A teacher appreciation event, birthday party, mother’s day brunch, or the like? These apple spice cupcakes are absolutely killer, combining the taste of sweet apples, cinnamon, and ginger with a simple-yet-amazing caramel frosting.

I made them for Casey’s 12th birthday and kids and adults alike marveled at their awesomeness. They’re packed with flavor, moist as all get out, and topped, if you wish, with Cinnamon Toast Crunch cereal pieces. Adorable and yummy and begging to be snarfed down with cold milk.

Apple Spice Cupcakes
from Yummly
Makes 24 cupcakes

Prep time: 30 minutes Cook time: 20-25 minutes

2 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
8 tablespoons butter (1 stick), at room temperature
2 cups sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
3/4 cup low-fat buttermilk
3 cups shredded Gala or other baking apples (about 4 medium apples)

Preheat the oven to 350°F with the rack set in the middle of the oven. Line 2 (12-well) muffin pans with paper liners. Set aside.

1) Combine the flour, baking powder, salt, cinnamon, and ginger in a medium bowl and combine well with a fork or whisk. Set aside.

2) Place the butter in the bowl of an electric mixer and beat on medium-high speed for about 2 minutes. Add the sugar and vanilla and continue beating until the mixture is airy, about 2 minutes. Add the eggs one at a time and mix until well combined, about 1 minute.

3) Turn off the mixer and scrape down the paddle and the sides of the bowl. Set the mixer on low speed, slowly pour in the buttermilk, and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 15 seconds. Remove the bowl from the mixer and fold in the shredded apples just until combined.

4) Fill the muffin cups about three-quarters full (about 1/4 cup per well). Place the muffin pans side by side on the rack and bake until a toothpick inserted into the center of the cupcakes comes out clean, 20 to 25 minutes total. Remove the cupcakes from the pans and let cool completely on wire racks before frosting.

Caramel Frosting
Makes enough for 24 cupcakes

Total Prep and Cook time: 15 minutes

1/2 cup (1 stick) salted butter
1 cup dark brown sugar
1/3 cup heavy cream
2 and 1/2 cups powdered sugar, sifted

1) Over medium heat, melt the butter in a small saucepan. Add brown sugar and heavy cream, stirring constantly until sugar is dissolved. Continue to cook and stir over medium heat. Once it begins to bubble, cook for just 2 minutes more.

2) Remove from heat and allow to cool for 10-15 minutes (stirring occasionally will help to release some heat).

3) With an electric hand mixer, beat in powdered sugar 1/2 cup at a time, until you reach desired consistency. Adjust the sugar accordingly for a looser (less sugar) consistency, or a stiffer (more sugar) consistency. Frost cooled cupcakes and store in airtight container. Top with a few pieces of Cinnamon Toast Crunch cereal if desired.

Leftover frosting (as if!) will last in the fridge for up to 2 weeks.