Caramel Apple Cupcakes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Servings: 12 cupcakes
- Course: Dessert
These cupcakes are a delicious treat to make during any trip or gathering with friends and family! And the best trick? Even if you don't have a muffin pan to make these while out of town, baking cups are sturdy enough to use without a muffin tin. REYNOLDS KITCHEN TIP: These cupcakes are the perfect solution for days when you’re on the go and need a tasty snack in a pinch! And what makes these cupcakes better than ever is baking them in Reynolds StayBrite Baking Cups. They’re lined with foil so if you don’t have a muffin tin handy, the cups are sturdy enough to stand on their own. Just place the filled cups on a baking sheet and you’re ready to bake!
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- For the Cupcakes:
- 1/4 cup butter (1/2 stick), melted
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 1 cup pureed apple (or unsweetened applesauce)
- 1 ½ cups flour
- 1 teaspoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- For the Salted Caramel Frosting:
- Salted Caramel Sauce:
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, room temperature, cut into pieces
- 1 cup heavy cream, room temperature
- 1 tablespoon fleur de sel or Maldon sea salt flakes
- 1 cup butter, room temperature
- 2 2/3 cups powdered sugar
- 1 teaspoon salt
- 2/3 cup salted caramel sauce
PREHEAT oven to 350ºF. Line cupcake pan with Reynolds® Baking Cups.
COMBINE butter, white sugar and brown sugar in a large mixing bowl. MIX until mixture is smooth. BEAT in egg. ADD pureed apple and stir until well mixed.
COMBINE flour, cinnamon, baking powder, baking soda, and salt in a separate bowl. Gradually incorporate into the apple mixture. POUR batter into prepared pans or baking cups.
BAKE for 15-20 minutes or until golden brown on top and a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Meanwhile, HEAT sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, WHISK the sugar continuously. STOP when sugar has melted.
HEAT the sugar until it reaches a deep amber color. Make sure not to burn the caramel. You want the caramel to reach 350ºF. (Use a thermometer if you have one.)
As soon as the sugar reaches the dark amber color, carefully ADD the butter. WHISK until butter is melted.
REMOVE the pan from the heat and carefully pour in the heavy cream. WHISK until cream is incorporated and caramel is smooth.
WHISK in the fleur de sel or Maldon sea salt flakes.
Let the caramel sauce COOL for about 10 minutes in the pan. POUR the caramel into a large mason jar and cool to room temperature. (Note: Makes about 2 cups of caramel so you'll have leftovers!)
For the frosting, BEAT butter on medium-high speed until light in color and fluffy, about 3 minutes.
Reduce speed to low, ADD powdered sugar and salt, and mix until incorporated.
TURN OFF the mixer, and then ADD the salted caramel sauce. BEAT frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.
Once the cupcakes are cooled, SPREAD or PIPE the frosting onto each cupcake. For an extra special touch you can decorate with gold sprinkles.
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