Caramel Apple Spice Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
Cupcakes
- 1 1/3 C all purpose flour
- 1 Tbsp apple pie spice
- 2 tsp baking powder
- 1/4 tsp salt
- 2/3 C granulated sugar
- 2/3 C unsalted butter softened
- 1 tsp vanilla extract
- 2/3 C milk
- 1 large egg
- 1 medium apple peeled and chopped
Frosting
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 1 Tbsp cinnamon
- 1/4 tsp salt
- 2-3 C powdered sugar
- 1 Tbsp heavy cream
Caramel
- 6-8 caramel squares unwrapped
- 1 Tbsp heavy cream
Instructions
- Preheat oven to 350F°.
- In a bowl sift together, flour, apple pie spice, baking powder and salt. Set bowl aside.
- With an electric mixer cream butter and sugar together until light and fluffy. Add in vanilla extract, milk and egg. Mix until incorporated. Slowly mix in your dry ingredients while mixing on medium/low speed.
- With a rubber spatula fold in apples pieces. Pour batter into lined cupcake tins about 2/3 full or a greased/floured 8 inch cake pan.
- Bake for about 20 minutes or until a tooth pick is inserted and comes out clean. Allow cakes to cool.
- Meanwhile for your frosting, in a an electric mixer blend cream cheese with vanilla extract, salt, cinnamon and 2-3 cups of powdered sugar. It's a personal preference for how sweet you like it and how stiff you want it to be. If it's too thick you can add the heavy cream to lighten it up. Whip until smooth.
- Frost cooked cakes.
- For your caramel drizzle, in a small sauce pan add caramel candies and cream. Mix continuously until melted and smooth. Allow to cool slightly so it's not too hot to the touch. Drizzle over cupcakes