Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup peeled, finely chopped apples (e.g., Granny Smith or Honeycrisp)
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chopped apples gently.
- Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely. Drizzle with warm caramel sauce or use as a filling if desired.
Notes
- Top with cream cheese frosting and caramel drizzle for extra richness.
- Add chopped pecans or walnuts to the batter for crunch.
- Dust with powdered sugar for a lighter finish.
- Use mini muffin tins and reduce bake time to 10–12 minutes for mini cupcakes.
- Microwave briefly before serving to warm the caramel topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
