Winning Recipe Caramel Apple Cupcakes With Vanilla Bean Cream Cheese Frosting

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CARAMEL APPLE CUPCAKES



Caramel Apple Cupcakes image

Topped with rich cream cheese frosting and a drizzle of vanilla caramel sauce, these fluffy apple treats are a fall must-have.

Provided by Katherine Kallinis Berman

Categories     HarperCollins     Dessert     Cupcake     Apple     Butterscotch/Caramel     Bake     Cream Cheese     Soy Free     Peanut Free     Tree Nut Free     Fall

Yield Makes 18 cupcakes

Number Of Ingredients 21

For the cupcakes:
2 1/2 cups all-purpose flour
3 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
16 Tbsp. unsalted butter, at room temperature (European style recommended)
2 cups sugar
4 large eggs, at room temperature
1/3 cup hot water
2 1/2 cups freshly grated apples (4 to 5 medium-size apples-we use Gala apples, but you can use your favorite type)
For the Vanilla-Cream Cheese Frosting:
4 Tbsp. unsalted butter, at room temperature (European style recommended)
4 cups confectioners' sugar, sifted
1/4 tsp. pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)
6 oz. cream cheese, at room temperature
For the caramel:
2 cups sugar
1 Tbsp. water
12 tbsp. unsalted butter, at room temperature (European style recommended)
1 tsp. pure vanilla extract (Nielsen-Massey pure Madagascar Bourbon recommended)
1 cup heavy cream, at room temperature

Steps:

  • Cupcakes:
  • Preheat the oven to 350°F. Line a standard cupcake pan with twelve paper baking cups, and a second pan with six baking cups, or grease pans with butter if not using baking cups.
  • Sift together the flour, baking powder, cinnamon, and salt on a sheet of parchment paper or wax paper and set aside.
  • Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated, approximately 3 to 5 minutes.
  • Add the eggs one at a time, mixing slowly on medium speed, after each addition. It's important to add them one at a time so that they will completely incorporate into the batter and you don't put too much weight on your batter at once. This would collapse all the little air bubbles you created when you creamed the butter and sugar.
  • Reduce the speed to low. At this stage, it's always important to mix as slowly and as little as necessary since you don't want to traumatize your batter. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. It's important to add the flour and water little by little like this, so that your batter does not have too much weight thrown on it and that you allow each amount of flour and water to completely mix into the batter. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and beat just until combined.
  • Using a spatula, fold the grated apple into the batter. Take care not to overmix the batter. If you overmix the batter, the cupcakes will not be light and fluffy but instead very dense.
  • Use a standard-size ice-cream scoop to fill each baking cup with batter, so the cups are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. After 5 minutes, transfer the cupcakes to a wire rack to cool completely for approximately 20 minutes. It's always best to cool the cupcakes at room temperature. Putting them in the refrigerator to cool can dry out the cake.
  • Vanilla cream-cheese frosting:
  • Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.
  • Caramel:
  • Pour the sugar and water into a large saucepan. Heat on medium-high heat and stir constantly until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. After all the sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove from heat and, using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 5 minutes at room temperature. Refrigerate for 20 minutes to thicken further before you use to fill or decorate.

WINNING RECIPE OATMEAL-RAISIN CUPCAKES, ORANGE CREAM CHEESE ICING



Winning Recipe Oatmeal-Raisin Cupcakes, Orange Cream Cheese Icing image

Provided by Food Network

Time 1h24m

Yield 36 cupcakes

Number Of Ingredients 22

3 3/4 cups old-fashioned rolled oats, divided
2 1/2 cups all-purpose flour
2/3 cup oat bran
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups unsalted butter, room temperature
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
1 1/2 cup raisins
1 cup sweetened flaked coconut
Orange Cream Cheese Icing, recipe follows
4 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
Pinch salt
2 1/2 cups confectioners' sugar, sifted
2 teaspoons grated orange zest
2 teaspoons orange flavored liqueur or extract

Steps:

  • Preheat the oven to 375 degrees F. Line standard cupcake pans with 36 cupcake liners.
  • Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until pale and fluffy. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Beat in the vanilla. Turn the speed to low, add the flour mixture, and beat until combined. Beat in the sour cream. Stir in the raisins by hand. Transfer 2 3/4 cups batter to a small bowl, and then stir the coconut and the remaining 1 3/4 cups oats. Divide the plain batter among the cupcake liners, and then top each with 1 tablespoon oat-coconut batter. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
  • To assemble: Frost the cooled cupcakes with Orange Cream Cheese Icing.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Increase the speed to medium-high and beat until light and fluffy. Add the orange zest and liqueur, beating steadily until mixed. Refrigerate the frosting for 30 to 60 minutes to firm.;

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Top Asked Questions

How to make vanilla cupcakes with cream cheese frosting?
Enjoy these vanilla cupcakes with cream cheese frosting! Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. In a medium bowl, sift together cake flour, baking powder, baking soda and salt. In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds.
How to make caramel apple cupcakes?
Caramel Apple Cupcakes made with a spiced apple cupcake topped with caramel icing. They melt in your mouth and are such a delicious apple dessert idea! Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. Combine the flour, baking powder , cinnamon, nutmeg and salt in a medium sized bowl and set aside.
What is a Vanilla Apple cupcake?
First, soft and easy vanilla cupcakes are filled with sweet caramel apples before being topped with cream cheese frosting, cinnamon sugar and a drizzle of homemade salted caramel sauce. They are completely irresistible and melt-in-your-mouth delicious! Who doesn’t love a good cupcake?
How do you make caramel buttercream for cupcakes?
When your cupcakes are baked and cooled, you’ll make your caramel buttercream. Beat your butter until smooth, then add about half of the powdered sugar. Add some of the caramel sauce next, then add the remainder of the powdered sugar.

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