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Cupcakes

Caramel Apple Cinnamon Cupcakes

Nicole Heim Recipe shared by:
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Perfectly spiced cinnamon cupcakes with chunks of real cinnamon apples throughout! A smooth caramel frosting is the perfect sweet finish!

  • Hands-On Time:1 Hour
  • Total Time: 1 Hour 30 Minutes
  • Servings: 30
  • Rating:

Ingredients

  • 1 box Duncan Hines yellow cake mix
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 c white sugar
  • 3/4 teaspoon salt
  • 1 Tbsp ground cinnamon
  • 1 1/3 cups water
  • 1/8 cup vegetable oil
  • 2 teaspoons real vanilla
  • 1 cup sour cream
  • 3 large eggs
  • Apples:
  • 4-5 Tbsp butter
  • 2 apples, peeled and diced into small chunks
  • ½ c brown sugar
  • 1 Tbsp cinnamon
  • 1-1½ Tbsp corn starch, to thicken
  • Frosting:
  • 2 sticks unsalted butter, room temperature
  • 2 tsp vanilla extract
  • 6-8 cups powdered sugar
  • 1/3-1/2 c caramel topping

Baking Instructions

  1. First, prepare apples: In medium pan, melt 4-5 Tbsp butter. Add brown sugar and diced apples, stir until sugar starts to melt. Add cinnamon and corn starch (start with 1 Tbsp).
  2. Cook and stir 3-4 minutes; remove from heat. Pour into a small bowl and refrigerate to speed the cooling process.
  3. While apples are cooling, preheat oven to 350. Place cupcake liners in cupcake pan.
  4. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients (except apples) and beat on medium speed for 2 minutes.
  5. Stir room temperature apple mixture into batter.
  6. Fill each cupcake liner about 3/4 full. Bake until tops spring back when lightly touched, 12-20 minutes. Remove cupcakes from pan and cool completely on wire rack before frosting.
  7. For frosting, cream butter until soft and smooth. Add vanilla extract and blend.
  8. With mixer on low, add about 3 cups of powdered sugar, one cup at a time. Blend in caramel topping. Add remaining powdered sugar, a cup at a time, until desired consistency is reached for piping or spreading.
  9. Beat on high speed for 1-2 minutes.
  10. Optional: Drizzle extra caramel topping on top of each cupcakes. This can get messy if caramel runs down the sides of the cupcakes!

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Tips

Butter or margarine

Butter or margarine

When a recipe calls for butter...ALWAYS ALWAYS use butter. When it calls for butter OR margarine, then use either. Here's the biggest reason. It is the difference between a cookie that has a cakey kind of texture and one called a shortbread that MELTS in your mouth and is crumbly. The reason is margarine has water in it. You could use shortning in place of butter with maybe butter flavoring


No-Shrink Meringues

No-Shrink Meringues

To prevent shrinking, spread meringue to the edges of your pan.





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