There is something delicious about these Caramel Apple Cupcakes. They are moist and fluffy, and the flavors of sweet caramel and sour apples go well together. Great for fall or any time you want a taste of fall!
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 tsp vanilla extract. 1/2 cup sour cream. 1 1/2 cups diced apples peeled and cored. 1/2 cup caramel sauce store-bought or homemade.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla extract to the butter-sugar mixture and beat until well combined. Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream, until the batter is smooth. Fold in the diced apples into the cupcake batter. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are cool, drizzle each one with caramel sauce. Serve and enjoy your delicious Caramel Apple Cupcakes!
Shirley Andrews