Ingredients
Equipment
Method
- **Make the Apple Pie Filling:** In a medium saucepan, combine the diced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice.
- Add the butter and cook over medium heat, stirring occasionally, until the apples are softened and the mixture has thickened slightly (about 8-10 minutes).
- Remove from heat and let cool completely.
- **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and sugar until light and fluffy.
- **Add Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract.
- **Combine Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- **Assemble and Bake:** Fill each cupcake liner about halfway with batter.
- Spoon a generous tablespoon of the cooled apple pie filling into the center of each cupcake.
- Top with the remaining cupcake batter, filling each liner about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely before frosting.
- **Make the Caramel Frosting:** In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the caramel sauce, milk (or heavy cream), and salt. Beat until smooth and creamy. If the frosting is too thick, add a little more milk. If it's too thin, add a little more powdered sugar.
- **Make Homemade Caramel Sauce (Optional):** In a medium saucepan, heat the sugar over medium heat, stirring constantly, until it melts into a smooth, amber-colored caramel.
- Remove from heat and immediately whisk in the butter until melted and smooth.
- Slowly pour in the heavy cream and whisk until combined. It will bubble up, so be careful!
- Stir in the salt. Let cool completely. The caramel sauce will thicken as it cools.
- **Frost and Garnish:** Once the cupcakes are completely cool, frost them generously with the caramel frosting.
- Drizzle with extra caramel sauce (if desired) and sprinkle with coarse sea salt for a touch of salty-sweet perfection.
- Enjoy!
Notes
For best results, ensure the apple pie filling is completely cool before adding it to the cupcakes to prevent the batter from becoming soggy. To prevent dry cupcakes, avoid overmixing the batter. Buttermilk adds moisture and tenderness; if unavailable, use the lemon juice/milk substitute. Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. For a warmer, more decadent experience, heat each cupcake for 10-15 seconds in the microwave before serving.