Caramel Apple Cupcakes

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By Stefani Pollack

These caramel apple cupcakes feature an apple cinnamon cake topped with vanilla buttercream frosting, seasonal sprinkles, and a mini caramel apple candy.

If you’ve never made homemade candy, you’ll be surprised at how easy and rewarding it can be.  Since the caramel gets up to 245 degrees, don’t let kids help until it has cooled to the touch; then, they’ll love making the little caramel balls.  Also, be sure to wait until just before serving to put the candies on the cupcakes. The moist frosting will melt the candies just like putting them in your mouth.

Caramel Apple Cupcakes
Yield:  15


Apple Cinnamon Cupcake
Ingredients:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup unsalted butter, room temperature
2/3 cup sugar
2 large eggs
2/3 cup plain yogurt
2/3 cup apple butter
1 cup (about 1 medium-sized apple) of your favorite variety of apple, peeled and finely chopped (save the apple peel to make the candies)
Steps:
1. Preheat oven to 350 F.
2. Whisk flour, baking powder, baking soda, and cinnamon in a bowl.
3. Beat butter and sugar in a large bowl until light and fluffy.
4. Beat in eggs and yogurt until blended.
5. Alternately fold in flour mixture and apple butter, beginning and ending with flour.
6. Fold in the chopped apples.
7. Fill cupcake liners 3/4 full.
8. Bake for 25-30 minutes or until cupcakes bounce back when touched.
Vanilla Buttercream Frosting Recipe
Ingredients:
1 cup unsalted butter, room temperature
3 cups powdered sugar, sifted
4 teaspoons vanilla extract
2 tablespoons milk or heavy whipping cream

Steps:

1. Beat butter and sugar until light and fluffy.
2. Mix in vanilla and milk or cream.

Mini Caramel Apple Candy Recipe
Ingredients:
1 cup heavy whipping cream
5 tablespoons unsalted butter, cut into pieces
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup hard apple cider
Peels from one to two medium apples
2 tablespoons cinnamon
4” wood skewers (available at cooking stores or hobby shops) 

Steps

1. Grease an 8x8 inch baking dish.
2. Fill a small bowl with the cinnamon and set aside.
3. In a small saucepan, bring cream and butter to a boil, whisking occasionally.
4. Remove from heat and set aside.
5. In a large, heavy saucepan, bring the cider, corn syrup, and sugar to a boil. Stir to dissolve the sugar.
6. Continue boiling until mixture is a light, golden caramel.
7. Add the cream mixture and simmer, stirring frequently, until candy reaches 245 degrees (known as the soft-ball stage). To test if the candy will be the correct consistency, drop some of the mixture into a cup of cold water. It should form a soft ball that is about the consistency that you want the final candy to be.
8. Pour the candy into the prepared baking dish.
9. Allow to cool for about five minutes or until you can comfortably touch it.
10. Working quickly, use a melon baller or your hands to make small balls of caramel.  If the caramel gets too hard to work with, you can microwave the baking dish for one minute to soften it.  Note that you will end up with many more candies than cupcakes.
11. Use a skewer to attach small pieces of apple peel to the top of each caramel ball.
12. Dip the bottom of each skewered caramel ball in the bowl of cinnamon.
13. Store in a sealed container at room temperature.

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Reader Comments:

54321

HELLO, REALLY LIKE THE APPLE CARMEL CUPCAKES.GOOD SNACK,OLD TIMEY FOR ANYONE WHO ENJOYS APPLES. NOTHING LIKE FRIED APPLES AND FRESH BISCUITS. WHEN IS PAULA COMING TO RICHMOND,VA THIS YEAR REALLY WANT TO SEE HER,SINCE I'VE NEVER SEEN HER. PLEASE PUT HER RICHMOND, WASHINGTON,DC SCHEDULE UP SOON AS DECIDED, THANK YOU.

By MARY FOSTER on May 31, 2011

I enjoy making cupcakes for my family & this recipe will be one that I will make.

  When my son & daughter-in-law come home from
Jacksonville I like to try different things for
them to have at our house.

  Keep up the good work Paula Deen. You truly
are a special person!!!!!!!!!!

By olivia oklok on November 11, 2009

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Paula Deen
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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm