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In recent years, cupcakes have surged in popularity, transforming from mere party treats into a versatile dessert option that appeals to all ages. Their charm lies not only in their aesthetic appeal but also in their capacity to carry a multitude of flavors. As people continue to explore creative ways to blend traditional desserts with contemporary tastes, the Caramel Apple Pie Cupcake emerges as a standout choice. This delightful creation artfully combines the comforting essence of classic apple pie with the convenience and portability of a cupcake, making it an ideal dessert for gatherings, celebrations, or even a cozy night in.

Caramel Apple Pie Cupcakes

Indulge in the delightful fusion of flavors with Caramel Apple Pie Cupcakes! These scrumptious treats combine the classic essence of apple pie with the convenience of a cupcake. Each bite features a tender apple-infused base, a luscious caramel filling, and a crunchy pie topping. Perfect for gatherings or cozy nights in, they bring the warmth of autumn to your dessert table. Follow the recipe to create a crowd-pleasing treat everyone will love!
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Ingredients
  

For the Cupcakes:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

½ cup whole milk

1 cup peeled and diced Granny Smith apples

1 teaspoon ground cinnamon

For the Caramel Filling:

1 cup caramel sauce (store-bought or homemade)

For the Apple Pie Topping:

1 cup peeled and diced apples

1 tablespoon fresh lemon juice

1 tablespoon packed brown sugar

½ teaspoon ground cinnamon

½ tablespoon unsalted butter

For the Frosting:

1 cup unsalted butter, softened to room temperature

3 cups powdered sugar

½ teaspoon pure vanilla extract

2-3 tablespoons heavy cream

Extra caramel sauce for drizzling over the top

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a standard cupcake pan with paper liners to prepare for baking.

    Prepare the Cupcake Batter:

      - In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk until well mixed.

        - In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, approximately 3-5 minutes.

          - Add the eggs into the creamed mixture, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.

            - Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Mix until just combined; be careful not to overmix.

              - Gently fold in the diced Granny Smith apples and ground cinnamon using a spatula until evenly distributed.

                Bake the Cupcakes:

                  - Fill each cupcake liner about two-thirds full with the batter. Place the pan in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

                    - Once baked, remove from the oven and let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                      Prepare the Caramel Filling:

                        - As the cupcakes cool, prepare the caramel filling. Take a small paring knife and carefully cut out a cone shape from the top of each cupcake, creating a small cavity for the filling.

                          - Spoon the caramel sauce into each cavity, filling it generously.

                            Make the Apple Pie Topping:

                              - In a small skillet over medium heat, melt the unsalted butter. Add the diced apples along with the lemon juice, brown sugar, and cinnamon. Sauté for about 5-7 minutes, until the apples are tender but maintain some firmness. Remove from heat and allow to cool.

                                Prepare the Frosting:

                                  - In a large bowl, beat the softened butter with an electric mixer until it becomes creamy. Gradually add the powdered sugar, mixing well after each addition.

                                    - Add the vanilla extract and 2 tablespoons of heavy cream, continuing to beat until the frosting is light and fluffy. If the frosting seems too thick, incorporate additional heavy cream, one tablespoon at a time, until the desired consistency is achieved.

                                      Assemble the Cupcakes:

                                        - Using a piping bag or spatula, generously frost the cooled cupcakes with the prepared buttercream frosting. Top each frosted cupcake with a spoonful of the sautéed apple pie mixture.

                                          Garnish:

                                            - For a final touch, drizzle caramel sauce over the frosted cupcakes, allowing the richness to enhance the overall presentation.

                                              Serve & Enjoy:

                                                - These delightful Caramel Apple Pie Cupcakes can be served at room temperature or chilled, making for a wonderfully delicious dessert that’s sure to impress!

                                                  Prep Time: 25 minutes | Total Time: 1 hour | Servings: 12