Oh, do I have a special treat for you today! A decadent fall treat with all of the flavour of caramel apples, these Caramel Apple Muffins are a delicious addition to your fall baking list!
These sticky-sweet cupcakes are just as delicious as you would imagine them to be, with a real apple cake and from-scratch caramel topping. (Don’t worry, it is super easy to make.)
You can alternatively top these caramel apple cupcakes with some cinnamon cream cheese frosting, like I did for Kelli’s Caramel Apple Cupcakes – either way, they are delicious!
And, of course, you can really play up that “Caramel Apple” theme by inserting some popsicle sticks into each cupcake. (And yes, you can eat the cupcakes with the popsicle stick, the caramel won’t drip – but it can get a bit messy!)
These were a fabulous dessert, and they also travelled well (I sent some home with my babysitter and her mom posted a picture of them still looking perfect on Facebook).
I used this fun ferris wheel cupcake holder to display them at a recent get-together with some mom friends. I love the whimsy it brought to the table, and I have plans to eventually transform the ferris wheel into a plant holder… OK, I may have to buy a second one to do that, because it is really too sweet as a Cupcake Ferris Wheel! It would be perfect at a kids’ party, especially with a carnival theme.
How to Make Caramel Apple Muffins
First, gather your ingredients:
- ½ cup butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup apple butter (homemade or storebought)
- ¾ cup milk
- 2¼ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
For the Caramel Topping:
- 12 Caramel squares
- 1/8 to 1/4 cup whipping cream
Preheat oven to 375F.
Cream the butter and sugar for 2 minutes, or until pale and fluffy.
Add eggs while beating the batter, each one at a time. Then add the vanilla, apple butter, and milk.
In a separate bowl, stir the dry ingredients together until fully blended. Add to the wet batter one cup at a time. Mix until combined.
Measure out into a lined muffin pan, filling ¾ of the way full.
Bake 18-22 minutes, until tops are risen and set, and inserted toothpick comes out clean.
Cool on a cooling rack.
Meanwhile, melt the caramel squares and whipping cream over medium heat, stirring constantly. Start off by just adding 1/8 cup whipping cream, and just increase slightly to get your desired consistency. You don’t want the caramel sauce to be the consistency of a sundae topping, you want it to be a little stiffer so it sets nicely on top of the cupcakes.
When you have reached your desired caramel consistency, spoon a tablespoon-sized portion on the center of each cupcake. It will spread, and be soft to bite into.
What do you think? What’s your favourite fall treat?
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